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Slow-Cooker Marmalade-and-Vinegar Pork

Recipe photo courtesy of Anna Williams

If you have leftovers, refrigerate the pork in the sauce--it will help keep the meat moist.

Source: Martha Stewart Living, September 2015
Total Time Prep Servings



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How would you rate this recipe?
  • godlovespeg
    15 AUG, 2018
    I used the Instant Pot (40 mins), and the pork was very tender. However I think this recipes needs more vinegar to balance out the sweetness of the marmalade. Loved the touch of adding the red pepper flakes!
  • MS10270700
    14 FEB, 2016
    Made this for Valentine's Day dinner tonight. It was WONDERFUL. Husband wouldn't let me strain the sauce. He also made me add a few carrots and a red onion. So, slight deviation. I cooked it on low for 7 hours and high for 1 hour. The pork was incredibly tender. Very bright and flavorful sauce. And don't skip the squirt of fresh orange at the end! I could tell that added a zing. Served it over basmati rice and paired it with a nice Pinot Noir. Thumbs up!
    • audspencer
      21 JUN, 2018
      Wondering how this recipe would work with chicken, maybe thighs would work best?
  • MS12164638
    18 DEC, 2015
    Made this last night and was super flavorful and delicious! Only problem was that my crockpot tends to cook hot, so it ended up having barely any sauce after 8 hours on low. Next time I will double the sauce and cook a little less time.
  • meglhamiltongm
    14 SEP, 2015
    This makes too much for my family. How would the leftovers freeze?

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