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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

  1. 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.
  2. Add cranberries, cider vinegar and honey to the slow cooker.
  3. Close the lid and cook on low for 6 to 8 hours.
  4. 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).
  5. Whisk the tomato paste into the juices in the slow cooker to form a sauce. It will be a little lumpy from the cranberries.
  6. Add the meat back into the sauce and stir to combine.
  7. Serve pork with whole grain buns, lettuce, and red onions.


  1. For gluten-free, use your favorite gluten-free buns.
  2. If you have young kids, this recipe may be a little spicy as written. For less heat, use only 1 tsp chipotle powder.
  3. When the pork is ready, it should easily shred with forks. If it doesn’t shred, it needs more time.
  4. Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for 2-3 months.
  5. 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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