Cranberry BBQ Pulled Pork
“Cranberry sauce adds a yummy twist to pulled pork, and my family can’t get enough of it! The pork cooks to tender perfection in the slow cooker, which also makes this dish conveniently portable.” —Carrie Wiegand, Mount Pleasant, Iowa
| Servings | Prep Time | Cook Time |
| 14 | 20minutes | 9hours |
| Servings | Prep Time |
| 14 | 20minutes |
| Cook Time |
| 9hours |
Ingredients
- Pulled Pork
- 1 boneless pork shoulder roast 4 to 6 pounds
- 1/3 cup cranberry juice
- 1 tsp salt
- Sauce
- 14 oz whole-berry cranberry sauce
- 1 cup ketchup
- 1/3 cup cranberry juice
- 3 tbsp brown sugar
- 4-1/2 tsp chili powder
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp ground chipotle pepper
- 1/2 tsp Liquid Smoke optional
- 14 hamburger buns split
Portions:
Units:
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Ingredients
Portions:
Units:
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Instructions
- Cut roast in half. Place in a 4-qt. slow cooker. Add cranberry juice and salt. Cover and cook on low 8-10 hours or until meat is tender.
- Remove roast and set aside. In a small saucepan, combine the cranberry sauce, ketchup, cranberry juice, brown sugar, seasonings and liquid smoke if desired. Cook and stir over medium heat until slightly thickened, about 5 minutes.
- Skim fat from cooking juices; set aside 1/2 cup juices. Discard remaining juices. When cool enough to handle, shred pork with 2 forks and return to slow cooker.
- Stir in sauce mixture and reserved cooking juices. Cover and cook on low about 1 hour, until heated through. Serve on buns.
- Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Recipe Notes
Nutrition Facts
1 sandwich: 409 calories, 15g fat (5g saturated fat), 77mg cholesterol, 772mg sodium, 42g carbohydrate (19g sugars, 2g fibre), 26g protein.
