Slow Cooker Cranberry Jalapeno Pulled Pork
Pork roast is slow cooked with garlic, jalapenos and cranberry sauce, then shredded and served on hamburger buns in this tangy, flavorful twist on traditional pulled pork.
Servings: 12 -14 servings
Calories: 86kcal
Ingredients
For the pork
- 1 tablespoon olive oil
- 1 4-5 lb. pork shoulder roast
- 1 jalapeno diced
- 1 small onion diced
- 2 cloves garlic minced
- 1/3 cup cranberry juice
- Hamburger buns or rolls for serving
For the sauce
- 1 14 oz. can whole berry cranberry sauce
- 3/4 cup ketchup
- 3 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 canned chipotle in adobo minced
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium high heat. Cut the pork into 3-4 large chunks and season with salt and pepper, to taste. Add to the skillet and brown on all sides. Transfer to a lightly greased slow cooker.
- Add the jalapenos, onions and garlic to the skillet and sauté until tender, about 5 minutes. Add to the slow cooker with the pork.
- Pour the cranberry juice over the pork. Cover and cook on low for 8-10 hours, or until pork is tender and easily shredded. Remove the pork from the slow cooker and shred with two forks.
- Stir the ingredients for the sauce into the juices in the slow cooker. Return the shredded pork to the slow cooker and mix with the sauce.
- Cover and continue cooking and additional 20-30 minutes, or until pork and sauce are warmed through. Serve on hamburger buns or crusty rolls.
Nutrition
Serving: 1g | Calories: 86kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 189mg | Fiber: 1g | Sugar: 13g