Crockpot Cranberry BBQ Pulled Pork

Happy almost-Christmas, Everyone!🎄

Here in our neck of the woods, it appears the blustery wintry mix from the clouds above will dictate what we get to do (aside from loads of people hugging,  turkey roasting, and sugar cookie eating.)

Snow = trail hiking

Icy rain = unlimited rounds of Just Dance

Maybe a little of both –  if you know my boys, you know we’ve gotta keep ’em moving. Especially when intermittent holiday sugar rushes are involved.

Whether you’re going somewhere, staying home, or expecting company, we’ve got a super easy crockpot meal that’s sure to make all tastebuds happy.

If your oven is working overtime during the holidays, you’ll be relieved to have a main dish that won’t be fighting for oven time.

Completely fixed in the crockpot, this Cranberry BBQ Pulled Pork is luscious, fork tender, sweet, and savory with its sweet cranberry bbq sauce flavors.

This one’s a sure fire hit that requires very little babysitting from you, so sit back and smell the goodness.

This Cranberry BBQ Pulled Pork is delicious in party sliders or alongside some golden cornbread or smashed potatoes.

Fix it, forget it, and feast on it.

Have a wonderful Christmas, Everyone 😊

Crockpot Cranberry BBQ Pulled Pork

5 from 2 ratings

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Crockpot Cranberry BBQ Pulled Pork is luscious, fork-tender, and mouthwatering. It’s easy and festive for the holidays. Leftovers are fantastic.

Prep Time: 30 minutes mins

Cook Time: 11 hours hrs 30 minutes mins

Total Time: 12 hours hrs

Servings: 15 servings

Author: Amy Dong

Ingredients  

1x2x3x

For Dry Rub:

• ¼ cup brown sugar
• 2 TB smoked paprika
• 1 TB kosher salt
• 1 tsp freshly ground pepper
• ½ tsp cayenne
• 1 TB garlic powder
• 1 TB onion powder

For Pork and Sauce:

• 4-5 lbs pork shoulder or butt
• 2 cups root beer
• 3 T liquid smoke
• ¼ cup water
• 1 cup easy fresh cranberry sauce
• 2 bottles Sweet Baby Ray Honey BBQ Sauce, 18 oz each, or your favorite honey BBQ sauce

Instructions

• Make dry rub by mixing first 7 ingredients together. This can be made days ahead of time and stored in an airtight container.
• Using paper towels, dry pork. Press dry rub generously onto pork, on all sides. Wrap pork tightly in double foil; set in a rimmed pan and keep overnight in fridge.
• Remove foil from pork and set evenly in slow cooker, along with accumulated juices. Pour in 2 cups cola or root beer and 3 T liquid smoke. Add 1/4 cup water. Cover slow cooker and cook on low for about 10 hours.
• Remove and roughly shred pork (not too much.) Reserve cooked pork juices into separate bowl and skim off fat. Put shredded pork back into slow cooker. Mix in cranberry sauce and BBQ sauce. Add as much of the reserved pork juices as desired while stirring gently. I use more than half. The meat will soak up a lot of the moisture, so this part is pretty much done by taste and by eye. Once it is to your liking, cook on low another 30 min to 1 hour.

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Nutrition (per serving)

Calories: 289kcal | Carbohydrates: 44g | Protein: 15g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 49mg | Sodium: 1236mg | Potassium: 455mg | Fiber: 1g | Sugar: 36g | Vitamin A: 653IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg

Course: Main Course

Cuisine: American

Method: Crockpot

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p class=”p1″>Source: Chew Out Loud 

Holiday Roasts…

1. Honey Baked Ham

1. Juiciest, Tender Turkey

3. Tender, Braised Beef Brisket