Slow Cooker or Instant Pot Cranberry BBQ Pulled Pork
Cranberry and barbecue might not be the first combination that comes to mind, but they work so well together here. The pork cooks until it's perfectly tender, creating a sweet and smoky filling that's delicious in sandwiches, bowls, or sliders for your next gathering.
Servings: 10 -12
Ingredients
- 3-4 lbs boneless pork roast or shoulder trimmed of fat
- 2 cups fresh cranberries
- 1/2 cup water
- 1 cup tomato puree
- 1/3 cup blackstrap molasses
- 1/2 cup apple cider vinegar
- 1/4 cup buffalo hot sauce
- 3 tbsp liquid smoke
- 1 chipotle pepper in adobo sauce diced
- 1 tbsp adobo sauce
- 1 tsp salt + more to taste
- 2 tbsp tomato paste
Instructions
- For the Instant Pot:
- Cut your pork in half or thirds, against the grain. Set aside.
- Heat up your instant pot using the saute function. Once hot, add cranberries and water. Let simmer for 4-5 minutes or until cranberries begin to pop.
- Add in remaining sauce ingredients. Continue to simmer for another 5 minutes.
- Place pork inside your instant pot. Secure the lid. Select manual function, and high pressure for 40 minutes.
- Once 40 minutes is complete, use a quick release. Open the lid, ,and pull apart the pork using a fork. You will have plenty of sauce. You can even remove some of the sauce and use for a later recipe. Or serve pork with plenty of sauce over greens, in bread, or rolls.
- For the Slow Cooker:
- Heat water and cranberries in a small saucepan to a quick boil. Reduce heat and let simmer 5 minutes, or until cranberries begin to pop.
- Add in remaining sauce ingredients (adding more salt to taste).
- Place pork (in 3 pieces), inside your slow cooker. Cover with sauce.
- Cook on low for 5-6 hours, or until pork can easily be shredded with a fork. You will have plenty of sauce to serve. Remove some extra sauce before shredding, or use all the sauce to flavor the pork.
- Serve on top of greens, with bread or rolls.