2 1/2 lb boneless pork loin
1 small onion, chopped
2 cloves garlic
1 cup whole berry cranberry sauce
1/4 cup red wine vinegar
1 tablespoon Worcestershire sauce
2 jalapenos, chopped
1 teaspoon ground mustard
1 teaspoon ground ginger
1/2 teaspoon allspice
3 sprigs worth fresh thyme
freshly ground black pepper
The night before, place all ingredients in a marinating container or resealable bag. Refrigerate overnight. The next morning, pour everything into a four quart slow cooker. Cook on low 8-10 hours. Shred the pork with two forks (or these claws) in the slow cooker. Toss to evenly distribute the sauce. Serve on rolls.
My thoughts:You know you still have cranberry sauce. If not still hanging out in the fridge than a can stashed away in the back of a cupboard like a dirty secret. Bring them to light and into your slow cooker. Cranberry sauce is the short cut to flavor for this pulled pork. It adds a slight sweet-tart flavor like barbecue sauce would but isn't as sugary and is more seasonally appropriate. The spices and jalapenos give it a savory kick. Plus it is super easy to pull together, the perfect weeknight meal after a big holiday.
Have even more cranberry sauce? Try this triple ginger cranberry bread, my favorite cranberry ribbon cake, cranberry oatmeal muffins, and yummy cranberry cheesecake squares.