Cranberry Pulled Pork

Cranberry sauce is usually relegated to Thanksgiving. It doesn’t tend to show up in barbecue dishes, but it should. Here, it clings to tender threads of slow-cooked pork, bringing a glossy, deep-red sheen and a tangy bite that cuts right through the richness. Chili powder and a whisper of chipotle give the sauce some spice, while ketchup and brown sugar sweeten the heat. You end up with pulled pork that’s juicy, saucy and just different enough to make you pause between bites to appreciate what’s going on.

Cooking the pork low and slow in cranberry juice lays the groundwork for all that flavor, keeping the meat succulent and giving you a head start on the sauce. Once it’s shredded and simmered with the smoky, spiced cranberry glaze, the pork is ready to be piled onto soft hamburger buns, where the juices soak into every corner. It’s bold. It’s messy. And it’s the dish people will ask you to bring to every potluck from now on.

Cranberry Pulled Pork Ingredients

• Boneless pork shoulder roast
• Cranberry juice
• Salt

Sauce:

• Whole-berry cranberry sauce
• Ketchup
• Cranberry juice
• Brown sugar
• Chili powder
• Garlic powder
• Onion powder
• Salt
• Ground chipotle pepper
• Liquid smoke (optional)
• Hamburger buns

Directions

Step 1: Slow-cook the pork

Cut the roast in half, then place it in a 4-quart slow cooker. Add the cranberry juice and salt. Cover and cook the pork on low for 8 to 10 hours or until the meat is tender.

Step 2: Make the sauce

Remove the roast and set it aside. In a small saucepan, combine the cranberry sauce, ketchup, cranberry juice, brown sugar, seasonings and liquid smoke, if using. Cook and stir the sauce over medium heat until it’s slightly thickened, about five minutes.

Step 3: Shred the pork

Skim the fat from the cooking juices. Set aside 1/2 cup of the juices, and discard the remaining portion. When it’s cool enough to handle, shred the pork with two forks and return it to the slow cooker.

Step 4: Add the sauce and finish cooking

Stir in the sauce mixture and reserved cooking juices. Cover and cook on low for about one hour or until everything is heated through. Serve the pulled pork on buns.

How to Store Cranberry Pulled Pork

Store any leftover cranberry pulled pork in an airtight food storage container in the refrigerator for up to four days. For longer storage, you can freeze the pork; just let it cool completely first, then transfer it to a freezer-safe food storage container and freeze it for up to three months. Reheat it gently on the stovetop or in the microwave, adding cranberry juice if needed to keep it moist.

Cranberry Pulled Pork Tips

What can you substitute for the cranberry juice in this cranberry pulled pork?

To make this cranberry pulled pork recipe without cranberry juice, you can substitute apple juice for a slightly sweeter flavor or unsweetened cherry juice for a similar tartness. Just be sure to taste the sauce and adjust the sugar if needed.

Can you make cranberry pulled pork with fresh cranberries instead of canned cranberry sauce?

You can swap in homemade cranberry sauce made with fresh cranberries for the canned whole-berry cranberry sauce in this recipe. Just cook the cranberries down with a bit of sugar and water until they’re thick and jammy before adding them to the sauce.

How spicy is this cranberry pulled pork, and can you adjust the heat level?

This cranberry pulled pork has mild heat from the chipotle pepper and chili powder, but you can easily adjust it. For less heat, reduce or omit the chipotle pepper; for more kick, add a pinch of cayenne or use extra chipotle.

What side dishes go well with cranberry pulled pork?

Good side dishes for cranberry pulled pork include creamy coleslaw, roasted sweet potatoes and cornbread. These balance the sweet-tart flavor of the pulled pork and help round out the meal.