Cranberry Bbq Pulled Pork Recipes

CRANBERRY BBQ PULLED PORK

Steps:

• Cut roast in half. Place in a 4-quart slow cooker. Add cranberry juice and salt. Cover and cook on LOW for 8-10 hours or until meat is tender.
• Remove roast and set aside. In a small saucepan, combine the cranberry sauce, ketchup, cranberry juice, brown sugar, seasonings and Liquid Smoke (if desired). Cook and stir over medium heat for 5 minutes or until slightly thickened.
• Skim fat from cooking juices; set aside 1/2 cup juices. Discard remaining juices. When cool enough to handle, shred pork with two forks and return to slow cooker.
• Stir in sauce mixture and reserved cooking juices. Cover and cook on LOW for 1 hour or until heated through. Serve on buns. Yield: 14 servings.

CRANBERRY BBQ PULLED PORK

Steps:

• Cut roast in half. Place in a 4-qt. slow cooker. Add cranberry juice and salt. Cover and cook on low 8-10 hours or until meat is tender., Remove roast and set aside. In a small saucepan, combine the cranberry sauce, ketchup, cranberry juice, brown sugar, seasonings and liquid smoke if desired. Cook and stir over medium heat until slightly thickened, about 5 minutes., Skim fat from cooking juices; set aside 1/2 cup juices. Discard remaining juices. When cool enough to handle, shred pork with 2 forks and return to slow cooker., Stir in sauce mixture and reserved cooking juices. Cover and cook on low about 1 hour or until heated through. Serve on buns. , Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

SLOW-COOKER BALSAMIC CRANBERRY PULLED PORK WITH CHEESY POLENTA

Steps:

• Spray slow cooker with cooking spray.
• In slow cooker, mix cranberry sauce, onion, rosemary, thyme, balsamic vinegar and garlic powder. Sprinkle salt all over pork shoulder; place pork on top of mixture in slow cooker.
• Cover and cook on High heat setting 4 to 5 hours or until pork is tender and cooked through. Shred pork with 2 forks.
• Meanwhile, make the polenta: In 2-quart saucepan, heat broth and salt to boiling. Stir in polenta. Reduce heat to medium-low and cook, stirring occasionally, about 5 minutes or until thickened. Remove from heat. Cover and let stand 5 minutes. Stir in Parmesan cheese.
• Serve shredded pork and its juices over polenta in shallow bowls.