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Kaleigh Cranberry Chipotle Pulled Pork

Recipe At A Glance

  • 14 ingredients
  • Over 30 minutes
  • 6 Servings

Getting a meal on the table for the family is a breeze with these Slow Cooker Cranberry Chipotle Pulled Pork Sandwiches from Lively Table.

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Recipe Ingredients

  • 2 tsp. chipotle powder
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. freshly cracked black pepper
  • 1 (3-4 lb.) pork roast
  • 2 cups Cape Cod Select Frozen Cranberries
  • 1/4 cup apple cider vinegar
  • 3 Tbsp. honey
  • 2 Tbsp. tomato paste

 

For serving:

  • Whole wheat buns
  • Lettuce (I like butter lettuce)
  • Thinly sliced red onion

Recipe Directions

  • In a small bowl, mix together all of the spices. Rub spice mix all over the outside of the pork roast. Place roast in the slow cooker.
  • Add cranberries, cider vinegar and honey to the slow cooker.
  • Close the lid and cook on low for 6 to 8 hours.
  • Remove the cooked roast to a plate, leaving the juices in the slow cooker, and shred using two big forks or your hands (with gloves).
  • Whisk the tomato paste into the juices in the slow cooker to form a sauce. It will be a little lumpy from the cranberries.
  • Add the meat back into the sauce and stir to combine.
  • Serve pork with whole grain buns, lettuce, and red onions.

Notes:

  • For gluten-free, use your favorite gluten-free buns.
  • If you have young kids, this recipe may be a little spicy as written. For less heat, use only 1 tsp chipotle powder.
  • When the pork is ready, it should easily shred with forks. If it doesn’t shred, it needs more time.
  • Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for 2-3 months.
  • Leftovers can be used to make more sandwiches, on top of bowls, in tacos or enchiladas, or stuffed into potatoes or peppers!

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