Recipe Box: Roasted Pork with Cranberry Gravy

Roasted Pork with Cranberry Gravy
prep: 15 minutes
cook: 3 to 4 hours
serves: 38
for the roast you’ll need…
1/2 cup flour
3 Tbsp. Adobo All Purpose Seasoning
2 Tbsp. dried ground rosemary
6 garlic cloves, minced
1/4 cup canola oil
1 boneless leg of pork (uncured fresh ham), 13-15 lbs. or 2 boneless pork shoulders, 5-7 lbs. each
2 cups low-sodium chicken stock or broth
6 bay leaves

for the cranberry gravy you’ll need…
2 Tbsp. butter
1/4 cup flour
4 cups of broth from the pork roast after cooking
2 cups dried cranberries (craisins)

let’s make the roast…
the flour, Adobo, rosemary and garlic in a small bowl; rub mixture all over pork and set aside.
Heat the Caldero on medium high for 2 to 3 minutes. Add the oil and brown the pork evenly on all sides; then add the chicken stock or broth and bay leaves and bring to a boil.
Cover and reduce heat to low and let simmer 3-4 hours or until pork reaches 160°F when a meat thermometer is inserted into the thickest part.
Remove pork from Caldero to a serving platter; cover and keep warm. Strain drippings into a large measuring cup or bowl; skim off grease and reserve broth.

let’s make the cranberry gravy…
Melt butter in the Farberware 6 qt. Stockpot over medium heat. Add the flour and stir to form a thick paste; cook for 2 to 3 minutes.
Whisk in slowly 4 cups of the reserved broth and bring to a boil. Reduce heat to medium low and add the dried cranberries. Simmer 5 to 7 minutes.
Spoon 1 Tbsp. gravy on each 4 oz. portion of sliced pork and serve.

Nutrients per serving:
Calories 270, Total Fat 11 g, Saturated Fat 3.5 g, Cholesterol 95 mg, Carbohydrate 8 g, Protein 32 g, Sodium 108 mg, Fiber less than 1 g

great substitutes… Instead of the Adobo All Purpose Seasoning, use 2 Tbsp. salt and 1 Tbsp. of black pepper. Also, instead of the dried cranberries, use 1 can (14 oz.) whole berry cranberry sauce.

storage tip… Leftover pork roast can be stored in quart or gallon size bags with the Seal-A-Meal Vacuum Sealer by Rival. Freeze or refrigerate the pork for an easy make-ahead.

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I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: