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Cranberry barbecue Pulled Pork sandwich.
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Slow Cooker Cranberry Honey Pulled Pork

This Cranberry Honey Pulled Pork is slightly sweet, tangy and delicious. The BEST slow cooker pulled pork that you'll ever try.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours 5 minutes
Servings 6
Calories 378kcal

Equipment

Ingredients

Cranberry Barbecue Sauce:

Pulled Pork:

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!

Notes

 
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, just let it cool completely, place it in an airtight container or a freezer plastic bag and freeze for up to 3 months. When ready to eat, thaw it and reheat it 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.
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.
Pressure Cooker: 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. 
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, and frequently asked questions.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 378kcal | Carbohydrates: 32g | Protein: 28g | Fat: 15g | Sugar: 28g