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Cranberry BBQ Pulled Pork

 Cranberry BBQ Pulled Pork
Cranberry sauce adds a yummy twist on traditional pulled pork my family can't get enough of! The pork cooks to tender perfection in the slow cooker, which also makes this dish conveniently portable. —Carrie Wiegand, Mt. Pleasant, Iowa
14 ServingsPrep: 20 min. Cook: 9 hours


  • 1 boneless pork shoulder roast (4 to 6 pounds)
  • 1/3 cup cranberry juice
  • 1 teaspoon salt
  • SAUCE:
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 cup ketchup
  • 1/3 cup cranberry juice
  • 3 tablespoons brown sugar
  • 4-1/2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground chipotle pepper
  • 1/2 teaspoon liquid smoke, optional
  • 14 hamburger buns, split


  • Cut roast in half. Place in a 4-qt. slow cooker. Add cranberry juice
  • and salt. Cover and cook on low for 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 for 5
  • minutes or until slightly thickened.

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Cranberry BBQ Pulled Pork (continued)

Directions (continued)

  • Skim fat from cooking juices; set aside 1/2 cup juices. Discard
  • remaining juices. When cool enough to handle, shred pork with two
  • forks and return to slow cooker.
  • Stir in sauce mixture and reserved cooking juices. Cover and cook on
  • low for 1 hour or until heated through. Serve on buns. Yield: 14
  • servings.
Nutritional Facts: 1 sandwich equals 409 calories, 15 g fat (5 g saturated fat), 77 mg cholesterol, 772 mg sodium, 42 g carbohydrate, 2 g fiber, 26 g protein.
Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.