Cranberry Sauce'd Pulled Pork
Who knew cranberry sauce was the trick to a really delicious pulled pork?
- 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 pulled pork claws) in the slow cooker.
Toss to evenly distribute the sauce.
Serve on rolls.
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.