Name: Cranberry Pulled Pork
Prep time: 20 min
Cook time: 540 min
Total time: 560 min
Yield: 14 servings
Ingredients: 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

Whole-berry cranberry sauce gives this cranberry pulled pork its signature sweet-tart flavor and striking ruby color.

Ingredients

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

Instructions

1 Slow-cook the pork

2 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.

3 Make the sauce

4 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.

5 Shred the pork

6 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.

7 Add the sauce and finish cooking

8 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.