Honey-Orange Pork Roast

*5 Ing. or Fewer *Quick to Prep *Gluten-Free
Makes 8–10 servings
Prep. Time: 5 minutes Cooking Time: 4—9½ hours Ideal slow-cooker size: oval 6- or 7-qt.
Needed at Time of Preparation:
4-lb. boneless pork butt roast
1 cup of orange juice
¼–½ cup honey
1 cup fresh, frozen, or dried cranberries
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh around to coat roast well.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information opposite, then freeze.
    TIP: If 8–10 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers into portions appropriate for your family.
    Information for Freezer Bag:
    Makes 8–10 servings
    Cooking Time: 4–9½ hours
    Needed at Time of Cooking:
    4–5 good-sized sweet potatoes
    2 good-sized tart apples


  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Empty contents of freezer bag into the crock.
  4. Cover. Cook on High 2–2½ hours, or on Low 4 hours.
  5. While roast is cooking, peel sweet potatoes and cut into 1-inch-thick chunks. Place alongside and on top of the roast.
  6. Cover. Continue cooking 1 more hour on High, or 3 more hours on Low.
  7. While roast and sweet potatoes are cooking, core and quarter apples.
  8. Place apples alongside and on top of sweet potatoes.
  9. Cover. Continue cooking another hour on High, or another 1–1½ hours on Low.
  10. Insert instant-read meat thermometer into center of the roast. When it reaches 150–160°F, the roast is finished.
  11. Check if sweet potatoes and apples are as tender as you like them. If not, remove roast to platter, cover, and keep warm. Continue cooking potatoes and apples another 30–60 minutes, or until done.
  12. Slice roast against grain. Place slices of meat, sweet potatoes, and apples, along with broth, in deep platter or bowl to serve.

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