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 flavorApple JuiceBeer: 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.
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!
Slow Cooker Beef Bone BrothSlow Cooker Chipotle CarnitasSlow Cooker Oxtail StewSlow Cooker Honey Garlic Pork ChopsSlow Cooker Bacon and Ham Breakfast PotatoesSlow Cooker Creamy Corn SoupSlow Cooker Spicy Pork Carnitasmore recipes
Originally posted in July 2014, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
