Cranberry Onion Pork Roast is a festive holiday recipe when you want something smaller than a whole ham. Some of Patti’s friends laugh at her because she actually liked canned cranberry sauce. But, she showed them that it’s great as a base for a sauce or glaze especially with some added garlic or made thinner with a little orange or cranberry juice. It’s not just sweet and tangy, but it’s pretty to cook with. We used a pork sirloin roast, but it works on any cut of pork or poultry for a special holiday touch.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Check Out All of Our Cookbooks They are “How To” BBQ Picture Books
Backyard BBQ A Wood Pellet Grill Recipe
Prep Time: 15 minutes Cook Time: 2 ½ hours at 350* (175c) Grill: Green Mountain Wood Pellet Grill Pellets: Green Mountain’s Apple Blend Pellets
Ingredients: Cranberry Onion Pork Roast
- 1- 4 ¾ lb. pork sirloin roast
- 1- 16oz. can whole berry cranberry sauce
- ¼ cup Country Bob’s All Purpose Sauce
- 2 Tablespoons coarse grind black pepper
- ½ cup onion soup mix
- 2 Tablespoons olive oil or drippings, divided
- Duck Fat Spray
Backyard BBQ A Wood Pellet Grill Recipe
Cooking Directions: Cranberry Onion Pork Roast
Preheat grill to 350*(175c) and light your Wedgie for that “Kiss of Smoke”.
In a large Dutch oven heat half of oil.
With remaining oil spread all over roast. Coat with pepper to taste.
Brown roast on all sides.
In a small saucepan, simmer remaining ingredients until cranberry sauce is melted and pour mixture over pork.
Note: Ken likes to double the sauce and serve sauce with roast.
Smoke for 1 hour at 250*(120c), then cover and cook until tender. About 1 ½ hours.
When the meat reaches an internal temperature around 140*(60c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.
Backyard BBQ A Wood Pellet Grill Recipe
Backyard BBQ A Wood Pellet Grill Recipe
Backyard BBQ A Wood Pellet Grill Recipe
Backyard BBQ A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love, Ken & Patti
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