Cranberry-Infused Pork Shoulder with Root Vegetables
Tender pork shoulder slow-cooked with a tangy cranberry glaze and a colorful medley of roasted root vegetables for a satisfying, nutrient-packed dinner. This american-inspired slow cooker (whole30) ready in about 500 minutes pairs pork shoulder, unsweetened dried cranberries, coconut aminos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 570 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs pork shoulder
- 1/4 cup unsweetened dried cranberries
- 1/4 cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 2 medium carrots
- 2 medium parsnips
- 1 large sweet potato
- 1 medium yellow onion
- 3 cloves garlic
- 2 tbsp avocado oil
- to taste salt
- to taste black pepper
Instructions
- Step 1: Pat the pork shoulder dry with paper towels and season evenly with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering, then sear the pork for 4 minutes per side until golden brown. Transfer to a 6-quart slow cooker.
- Step 2: Add the carrots, parsnips, sweet potato, and yellow onion to the skillet. Sauté for 3 minutes until slightly softened, then add the minced garlic and cook for 1 minute until fragrant. Stir in the cranberries, coconut aminos, apple cider vinegar, onion powder, and remaining 1/2 tsp garlic powder, cooking for 2 minutes until the mixture bubbles.
- Step 3: Pour the vegetable mixture over the seared pork in the slow cooker, then add 1 cup of water and the dried thyme. Secure the lid and cook on low for 8 hours or until the pork is fork-tender and the vegetables are tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cranberry-Infused Pork Shoulder with Root Vegetables take to make?
Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cranberry-Infused Pork Shoulder with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.
Can I substitute ingredients in Cranberry-Infused Pork Shoulder with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cranberry-Infused Pork Shoulder with Root Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cranberry-Infused Pork Shoulder with Root Vegetables whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
