Slow Cooker Cranberry and Orange Glazed Pork Shoulder

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tender pork shoulder slow-cooked with a tangy cranberry and orange glaze, perfect for an easy holiday main dish with bright seasonal flavors. This American-inspired Thanksgiving recipe, ready in about 500 minutes, pairs pork shoulder, fresh cranberries, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, 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.

Prep: 20 min Cook: 480 min Serves 8 American cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 4 lbs pork shoulder with 1 1/2 tsp salt and 1 tsp black pepper, then brown on all sides, about 3-4 minutes per side, until golden crust forms.
  2. Step 2: Transfer browned pork shoulder to slow cooker. In a bowl, combine 2 cups fresh cranberries, 1 cup freshly squeezed orange juice, 1/3 cup brown sugar, 2 tbsp apple cider vinegar, 3 minced garlic cloves, and 1/2 tsp ground cinnamon. Stir until sugar dissolves.
  3. Step 3: Pour the cranberry-orange mixture evenly over the pork in the slow cooker. Cover and cook on low for 8 hours or until pork is fork-tender and shreds easily.
  4. Step 4: Remove pork from slow cooker and shred with two forks. Skim excess fat from the cooking liquid and simmer it on the stove for 5-7 minutes until slightly thickened to use as a glaze or sauce.
  5. Step 5: Return shredded pork to the slow cooker and toss with the thickened sauce before serving warm.

Related recipes