Cranberry Sauce’d Pulled Pork


Cranberry Sauce'd Pulled Pork

Who knew cranberry sauce was the trick to a really delicious pulled pork?
Prep Time 5 minutes
Course Main Course
Cuisine American


  • 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
  • salt
  • 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 pulled pork claws) in the slow cooker.
  • Toss to evenly distribute the sauce.
  • Serve on rolls.


Any canned or homemade whole berry cranberry sauce would work!
Keyword slow cooker


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.


  1. What jalapenos?

  2. I'm not sure what you mean? Fresh jalapeños?

  3. Looks like I have Sunday dinner planned this week. Thanks so much for sharing, I can't wait to try this!

  4. Just made this yesterday. Quite tasty and so easy! Thanks for the recipe. I still had cranberries in the freezer from last year, so it was a great reason to dig them out and make them into sauce.

  5. Rachel, in the my thoughts section, you say "The spices and jalapenos give it a savory kick." Yet there is no mention of jalapenos in the ingredients. Are we supposed to add fresh jalapenos or jarred jalapenos? And approx how much?

  6. I continue to be confused by this question. There are jalapenos clearly listed in the ingredients list and there always has been. I'm not sure where the problem is here. Are you unable to read the ingredients list at all? Is the blog not showing up properly? Are you having browser issues?