Cranberry Pulled Pork

Makes 4-6 Servings
serve with:
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  • 1 - 6 pound (6kg) boneless pork shoulder butt roast
  • ½ cup (125ml) cranberry juice
  • 1 teaspoon (5ml) salt
  • ½ teaspoon (2ml) pepper


  • 1 can (14 oz) whole berry cranberry sauce
  • 1 cup (250g) ketchup
  • ½ cup (125ml) cranberry juice
  • 1 cup (250ml) fresh cranberries, sliced in half
  • 3 tablespoons (45ml) brown sugar
  • 4 teaspoons (20ml) chilli powder
  • 2 teaspoons (10ml) garlic powder
  • 1 teaspoon (5ml) onion powder
  • ½ teaspoon (2ml) salt
  • ½ teaspoon (2ml) cayenne pepper (more if you like it spicy)
  • 12 slider buns or small ciabatta rolls


Cut the roast into large cubes and place in the slow cooker.  Add the cranberry juice, salt and pepper.  Cover and cook on low until meat is tender, 8-10 hours. 

Remove and set aside to let cool.  Skim the fat from the cooking juices and remove ½ cup (125ml) of remaining juices.  Discard the rest in the slow cooker.  Shred the pulled pork with two forks and return to the slow cooker.

Make the sauce by combining all the remaining ingredients in a medium saucepan. Cook on medium heat, stirring until sauce has thickened, approximately 5 minutes.  Add to the pulled pork in the slow cooker along with the cooking juices.  Cover and cook on low for 1 hour until heated through.  

Serve on buns with our Apple/Cranberry Slaw.


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