‘Holiday Hug’ is the name my sister gave this one. Everyone thinks it’s straight from a festive feast, and I’ve made it twice this week already!

In the heart of the Midwest, where the seasons paint the landscape with vibrant hues, slow-cooked meals have always been a staple in our kitchens. This pork and cranberry casserole is a tribute to those chilly autumn days when the harvest is bountiful and the air is crisp. It’s a dish that brings together the sweet tartness of cranberries with the savory richness of pork, creating a comforting meal that warms both body and soul. Passed down through generations, this recipe is perfect for family gatherings or a quiet evening at home, offering a taste of tradition with every bite.
This casserole pairs beautifully with a side of creamy mashed potatoes or a crusty loaf of homemade bread to soak up the delicious juices. A simple green salad with a tangy vinaigrette can add a refreshing contrast to the rich flavors of the dish. For a true Midwestern feast, consider serving it alongside roasted root vegetables or a classic green bean casserole.
Slow-Cooked Pork and Cranberry Casserole
Servings: 6
Ingredients
2 pounds pork shoulder, cut into chunks
1 cup fresh or frozen cranberries
1 large onion, chopped
2 cloves garlic, minced
1 cup chicken broth
1/2 cup apple cider
1/4 cup brown sugar
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil
Directions

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1. In a large skillet, heat the olive oil over medium-high heat. Add the pork chunks and brown on all sides. Transfer the pork to a slow cooker.
2. In the same skillet, add the chopped onion and garlic, sautéing until the onion is translucent. Add them to the slow cooker.
3. Add the cranberries, chicken broth, apple cider, brown sugar, thyme, salt, and pepper to the slow cooker. Stir to combine.
4. Cover and cook on low for 6-8 hours, or until the pork is tender and the flavors have melded together.
5. Taste and adjust seasoning if necessary before serving.
Variations & Tips
For a touch of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce. If you prefer a thicker sauce, mix a tablespoon of cornstarch with a bit of water and stir it into the casserole during the last hour of cooking. You can also substitute the pork with chicken thighs for a lighter version. For a more festive twist, add a splash of orange juice or some orange zest to enhance the cranberry flavor.