You'll fall head over heels for the flavor of this Slow Cooker Cranberry Pulled Pork. Make it for any occasion when you want to feed a crowd, and then stand back and take your bow! You'll deserve it!
Pork and fruit are a match made in heaven. This recipe for pulled pork is succulent, fruity, and oh so flavorful! The slow cooker does all the work and once the simple ingredients are in the cooker, you can go about your business knowing that dinner will be amazing!!
This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.
Jump to:
- The ingredient list:
- Ingredient information:
- Cooking tools and equipment needed
- Can cranberry pulled pork be made in the oven?
- Can the cooked pork be frozen?
- How many people will this feed?
- Is this pulled pork recipe low-carb?
- Can whole fresh cranberries be used?
- Can leftover cranberry sauce be used?
- Sandwich topping suggestions:
- Make it a complete meal:
- Additional recipes for feeding a crowd:
- Printable Recipe Card
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Ingredient information:
PORK BUTT - The name pork butt can be deceiving because the cut is actually from the pork shoulder. Pork butt can also be known as Boston butt, pork shoulder, or picnic roast, and it's a cut of meat that benefits from a long, slow cooking process for tenderizing.
CANNED WHOLE BERRY CRANBERRY SAUCE - Use the whole berry cranberry sauce. Homemade cranberry sauce is perfect for this pulled pork, but I used canned, specifically because I didn't have any leftover sauce in the fridge. You'll need approximately 4 cups of cranberry sauce.
PREPARED CHILI SAUCE - I wanted something zippy that would bring extra flavor and a bit of heat. A bottle of prepared chili sauce did the trick. Use your favorite brand. You'll need the entire bottle.
ORANGE JUICE - Fresh squeezed is always best, but I only had store-bought juice on hand. If you can squeeze your own, by all means, do so, but use what you have in a pinch. You'll need ¾ cup.
FRESH ROSEMARY - Since the pork cooks for hours in the slow cooker, adding a fresh spring (or more) of fresh rosemary is perfect for this recipe. The flavor of the rosemary will mildly infuse the cooking liquid and pork with its earthy, woodsy flavor. When you're ready to serve, make sure to pick the spent rosemary sprig out and discard it before serving.
GARLIC CLOVES - The more, the merrier, is what I always say. Just like the rosemary, the flavor of the garlic will mellow and gently infuse the pork and the cooking liquid with hours of cooking. You can use as much garlic as you like or omit it altogether if you're not a fan...but trust me, the mild flavor of the garlic after all the cooking is something you'll genuinely enjoy. Pick the spent cloves out before serving, or leave them in; that's what I did. WYKYK!
KOSHER SALT AND BLACK PEPPER - If using table salt, please cut back on the amount called for in this recipe as table salt measures differently than kosher salt.
Cooking tools and equipment needed
- meat forks (to remove the cooked pork from the slow cooker)
- 7 - 8 quart slow cooker
- measuring cups and spoons
- can opener (optional)
- baking dish or disposable pan for shredding pork
- large serving spoon (for adding some of the cooking liquid to the shredded pork before serving)
Can cranberry pulled pork be made in the oven?
It sure can.
If you have a Dutch oven or large oven-safe baking dish, you can most certainly make this in the oven.
Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Add all the ingredients into the selected oven-safe cooking vessel. Cover (use foil if you don't have an appropriately sized lid for your baking dish) and cook for 6 hours.
Occasionally uncover the dish and spoon the cooking juices over the pork. Cover again and continue cooking until the pork is fork-tender.
Can the cooked pork be frozen?
Yes! Once the pork has thoroughly cooled, store it in freezer zip-top bags or airtight freezer containers with some cooking juices.
Save this for later.
We'll email this post to you, so you can come back to it later!
Email forwarding service for saving information.
Freeze for up to 3 months.
How many people will this feed?
As written, this recipe (using a 7-pound pork butt) will feed 12 hungry people when piled high on buns as sandwiches.
Is this pulled pork recipe low-carb?
It sure is...until you add a bun. Once the bun is involved, the low-carb factor flies out the window (but you already knew that)!
Can whole fresh cranberries be used?
I think the addition would be lovely. Toss them into the mix before adding the lid to the cooker. I don't recommend using the whole cranberries in place of the sauce. I suggest adding them in addition to the cranberry sauce for additional texture.
Can leftover cranberry sauce be used?
You bet! If you have it, use it. You'll need approximately 4 cups of cranberry sauce.
Sandwich topping suggestions:
- Additional whole berry cranberry sauce
- French fried onions
- pickled onions
- potato chips
- lettuce leaves
- sliced cheese (your favorite variety)
- red onion slices
- chopped scallions
Make it a complete meal:
Crunchy, healthy, and completely addictive. This Sunflower Crunch Kale and Cabbage Salad has it ALL going on!! Dig in! You're going to love this colorful salad!
This fast, easy, no-cook, and economical recipe for Red Bean Salad (aka Kidney Bean Salad) calls for only a handful of ingredients. It's the perfect chilled side dish to serve for any and every occasion!
This vintage cookie recipe dates back to the 1930s. Vintage Rocks Cookies are fast and easy to make and don't require any special equipment. A large bowl and a spoon will work wonderfully well. After all, if it was good enough for grandma...
Additional recipes for feeding a crowd:
Hot, hearty, comforting, and utterly delicious! Beef Stew for a Crowd is best made in advance, which is perfect for entertaining!
This Ham and Cheese Breakfast Strata is the perfect make-ahead meal when you want to feed a hungry crowd for breakfast or brunch.
Molé Turkey Chili has a total depth of flavor you won't get from any ordinary chili and plenty of spice to heat up an otherwise chili (get it) day!
This Fall Chopped Salad has all the colors and flavors you love about the season! With roasted vegetables and fresh fall fruit, it will easily grace any table for any occasion.
When you make this recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did. Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Slow Cooker Cranberry Pulled Pork
Equipment
- can opener optional
- citrus juicer optional
- large aluminum pan optional, optional for shredding meat
- meat forks optional, for removing meat from the cooker
- large serving spoon optional, for spooning juices over shredded pork before serving
Ingredients
- 7 pound pork butt
- 2 cans (15 ounces each) whole berry cranberry sauce
- 1 jar chili sauce your favorite variety
- ¾ cup orange juice
- 1-2 sprigs fresh rosemary
- 7 cloves garlic smashed
- 1 Tablespoon kosher salt
- 2 teaspoons black pepper
- 16 each hamburger buns your favorite variety
Instructions
- In a large bowl, whisk together the cranberry sauce, chili sauce, orange juice, rosemary sprigs, garlic, salt and pepper.
- Add the pork butt to the slow cooker and pour the cranberry sauce mixture over the pork. Season with salt and pepper and stir to combine.
- Add the lid to the cooker at set the temperature to high for 6 hours.
- Halfway through the cooking time, uncover the pot and spoon some of the cooking juices over the pork. Return the cover and continue cooking until the meat is fork-tender.
- Carefully transfer the cooked pork into a large casserole dish or disposable pan and shred the meat using two forks, discarding any obvious large chunks of fat.
- Spoon some of the cooking liquid over the shredded pork (discarding the spent rosemary and the garlic cloves, if desired) before serving.
- Spoon the shredded cranberry pulled pork onto buns and top with additional cranberry sauce, if desired.
- *Note - To cook in an oven, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and place all the ingredients into a large Dutch oven or sturdy disposable pan. Follow the same instructions as if using the slow cooker. Use aluminum foil if needed as a cover for the pork.
Video
Notes
Nutrition
I sincerely hope you've enjoyed today's slow cooker pulled pork with cranberry and orange as much as I've enjoyed bringing it to you!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Follow me across my social media platforms and join in on the conversation: FACEBOOK, INSTAGRAM, PINTEREST, TIKTOK, YOUTUBE, and AMAZON
Until we eat again, I hope you have a delicious day!
Renée says
I can't wait to make this again. It makes a crave-worthy sandwich!!