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Crockpot Cranberry BBQ Pulled Pork
Crockpot Cranberry BBQ Pulled Pork is luscious, fork-tender, and mouthwatering. It’s easy and festive for the holidays. Leftovers are fantastic.
👥 15 Servings⏱️ Prep & Cook: 12h⏳ Prep: 30 min🔥 Cook: 11h 30m👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- slow cooker
- bowl
📝 Preparation Steps
1
Mix Rub
2
Make dry rub by mixing first 7 ingredients together. This can be made days ahead of time and stored in an airtight container.
3
Rub Pork
4
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.
5
Add to Slow Cooker
6
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.
root beer2 cupsT liquid smoke3
7
Shred Pork
8
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.
Nutrition Facts
calories
289 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
1 g
sugar Content
36 g
sodium Content
1236 mg
protein Content
15 g
cholesterol Content
49 mg
carbohydrate Content
44 g
saturated Fat Content
2 g
unsaturated Fat Content
3 g
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