Slow Cooker Cranberry Pulled Pork
When you want to feed a crowd with a festive and completely delicious casual meal pull out the slow cooker and make this cranberry pulled pork. It's amazing!!
Servings: 16 servings
Calories: 272kcal
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
*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.
Store leftovers in an airtight container in the refrigerator (with additional juices from the cooker) for 5 days.
Leftovers may be frozen after cooking. Cool completely and store in an airtight freezer container (or zip top bag) with additional cooking juices and freeze for up to 4 months.
Nutrition
Serving: 1serving | Calories: 272kcal | Carbohydrates: 2g | Protein: 37g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 135mg | Potassium: 703mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 2mg
