This Slow Cooker Cranberry Honey Pulled Pork is slightly sweet, tangy, and delicious. The BEST slow cooker pulled pork that you’ll ever try. Recipe includes lots of tips and pressure cooker instructions.
Slow Cooker Cranberry Honey Pulled Pork Recipe
A couple of months ago, I was trying to make BBQ chicken and my husband jumped in – literally – and added beer; according to him, the chicken would be very dry without it. In the end, the chicken was delicious, and since then, we have cooked this version more regularly.
I really wanted to prepare pork but had no idea how. So I decided to replicate the same barbecue-beer combination, plus cranberry juice.
Bingo …
It was juicy and tender. Ready to eat if I’d wanted. But I wanted it to be a sweet and crisp combo. So I browned it in the oven for a few minutes. All the juices caramelized the pork, and the edges were golden and a little crunchy.
Really, I could not ask for a better result. This Slow Cooker Cranberry Honey Pulled Pork has a perfect combination of flavor and texture.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Cranberry Barbecue Sauce:
I like to make my own cranberry barbecue sauce but feel free to use your favorite cranberry barbecue sauce if you are short of time. If using a bottled barbecue, you will need 22 oz approx, 2 3/4 cups. To make your own, you’ll need:
- Whole berry cranberry sauce, honey, ketchup, red wine vinegar, garlic powder, salt, black pepper, and Worcestershire sauce.
For the Pulled Pork, you’ll need:
- Oil: You can use vegetable or canola oil or any other oil of your preference.
- Pork shoulder: I use a 2 -3 lb. approx. Pork shoulder. Ask your butcher to trim the extra fat if desired.
- Seasonings: Kosher salt, black pepper, and cayenne pepper. The cayenne pepper will add a kick of spiciness to the pork, so add as much or little as you like. I usually add ½ teaspoon for a subtle kick.
- Veggies: onion, quartered, and garlic cloves for extra flavor
- Apple Juice
- Beer: A dark beer well really well in this recipe. I used Dos Equis amber. You can substitute the beer for vegetable or chicken broth if you don’t want to use alcohol.
Step By Step Recipe Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Make the Cranberry Barbecue Sauce
To make the cranberry sauce put all ingredients in a small saucepan over medium heat. Mix well. At first boil, reduce heat to low, cover, and cook for 20 minutes.
2 – Slow Cook the Pork
First, season the pork with salt, black pepper, and cayenne pepper to taste. Be generous. Then, place the pork in the slow cooker. Add onion and garlic. Cover the pork with cranberry sauce, and then add the apple sauce and beer. Cook for 8 hours on LOW or 4 hours on HIGH. Note: I usually cook mine overnight on LOW. The pork should be so tender that meat falls apart easily. Using two forks, pull apart the pork, removing excess fat.
3 – Crisp it Up in the Oven
You can crisp up pulled pork in the oven or on the stove:
- Oven: Preheat the oven to 450º F and position one of the oven racks in the center of the oven. Line a baking pan with foil for easy cleanup later, if desired. Spread pork into an even layer. Add 1/2 – 1 cup of the cooking liquid to the shredded pork to moisten. Bake pork for 10 – 15 minutes, or until it reaches the desired crispiness level.
- Stove: Heat about 1 tablespoon of oil in a nonstick pan or cast-iron skillet over high heat. When the oil is hot, add pork in batches and sear until just crisp. Add about 1/4 cup of the cooking liquid and continue cooking until the liquid reduces down and the meat is nice and crispy.
Frequently Asked Questions
You do not need to sear the meat first, however, if you’d like to you can sear it in a pan over medium heat with a little oil. Cook each side for about 2 minutes, then move to the slow cooker.
Yes, you can! I like to make my own cranberry barbecue sauce but feel free to use your favorite cranberry barbecue sauce if you are short of time. If using a bottled barbecue, you will need 22 oz approx, 2 3/4 cups.
I recommend 10 hours on LOW. I usually cook mine overnight. It’s very important that you don’t disturb the pork. Make sure to leave the lid sealed the entire cooking time.
Absolutely! Simply cut the meat into 4 pieces. Follow the same steps and pressure cook at high pressure for 60 minutes. Then do a natural release for 15 minutes.
Substitutions & Additions
Cranberry barbecue sauce: I like to make my own cranberry barbecue sauce but feel free to use your favorite cranberry barbecue sauce if you are short of time. If using a bottled barbecue, you will need 22 oz approx, 2 3/4 cups.
Beer: You can substitute the beer for vegetable or chicken broth if you prefer.
Smoky: Add 1 tablespoon of liquid smoke along with the apple juice and beer for a smoky touch.
Storing & Freezing Instructions
Store
Refrigerate for up to 3 days. If refrigerated, warm the pork gently in a covered casserole dish in a 300°F oven before serving.
Freeze
Pulled pork also freezes really well. To freeze just let it cool completely, place it in an airtight container or a plastic freezer bag and freeze for up to 3 months. When ready to eat, thaw it and reheat the pork gently in a covered casserole dish in a 300°F oven before serving.
Reheat
Reheat pulled pork gently in a covered casserole dish in a 300° F oven until warmed through.
This is one of those recipes that you can show off as a cook, but basically, the whole thing cooks by itself. Honestly, it does not get better than that! Enjoy.
More Slow Cooker Recipes You’ll Love!
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Slow Cooker Cranberry Honey Pulled Pork
Equipment
Ingredients
Cranberry Barbecue Sauce:
- 1 can (14 oz) whole berry cranberry sauce
- 1/2 cup honey
- 1/4 cup ketchup
- 1/4 cup red wine vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons Worcestershire sauce
Pulled Pork:
- 2 tablespoons vegetable or canola oil
- 1 (2 -3 lb approx) pork shoulder
- Kosher salt
- Black pepper
- Cayenne pepper
- 1 medium onion, quartered
- 5 garlic cloves, peeled and crushed
- 1/4 cup apple juice
- 6 ounces dark beer (I used Dos Equis amber)
Instructions
Make the Cranberry Barbecue Sauce:
- To make the cranberry sauce put all ingredients in a small saucepan over medium heat. Mix well. At first boil, reduce heat to low, cover, and cook for 20 minutes.
Make the Pork:
- Season the pork with salt, black pepper, and cayenne pepper to taste. Be generous.
- Place the pork in the slow cooker. Add onion and garlic. Cover the pork with cranberry sauce and then add the apple sauce and beer. Cook for 8 – 10 hours on LOW or 4 hours on HIGH. Note: I usually cook mine overnight on LOW. The pork should be so tender that meat falls apart easily. Using two forks pull apart the pork, removing excess fat.
- When the pork is ready, use two forks to pull apart the pork, removing excess fat.
Crisp it Up (optional):
- Preheat the oven to 450º F and position one of the oven racks in the center of the oven. Line a baking pan with foil for easy cleanup later, if desired.
- Spread the shredded pork into an even layer.
- Strain the cooking liquids. Note: skim and discard extra fat, if necessary.
- Add ½ – 1 cup of the cooking liquid to the shredded pork to moisten. Note: Feel free to add more sauce for extra juicy pork.
- Bake pork for 10 – 15 minutes, or until it reaches the desired crispiness level. Remove from the oven.
- Add a generous portion of pork on a bun with some coleslaw, if desired.
- Serve immediately and enjoy!
Nutrition
Originally posted in July 2014, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
Excited to try this! I noticed that the pork shoulder at my supermarket includes the skin – should I remove it before cooking? Not sure if it makes the pork tough and harder to shred.
Hello Janet! I always remove the excess fat, but not all, since it helps to keep the meat juicy and also adds flavor. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Looks like the recipe is missing the step when to add the apple juice? I assume at same time as the beer.
Hello Ben! You are totally right…thanks so much for the head-ups. This was an old recipe that needed a bit of love. I went in and added a lot more details and important information. I hope now it is easier to read and understand. This pulled pork is delicious, so I hope you try it soon! =)
I used your post-crock pot oven tip on some PP last night and it’s a game changer. Never to be done the old way again. Thanks!!!
Me la llevo. Estoy babeando con esta delicia. Cuando la haga te cuento como me fue. Gracias por compartirla.