Cranberry BBQ Pulled Pork Sliders

• 3 pounds pork shoulder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup cranberry sauce
• 1/2 cup BBQ sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 12 slider buns
• Fresh cilantro for garnish

Steps

1. 1 Season pork shoulder with salt and pepper. Place in a slow cooker.
2. 2 Cook on low for 8 hours or until pork is tender.
3. 3 In a saucepan, combine cranberry sauce, BBQ sauce, vinegar, brown sugar, smoked paprika, and garlic powder. Simmer for 10 minutes.
4. 4 Shred pork with two forks directly in the slow cooker.
5. 5 Toss shredded pork with the cranberry BBQ sauce.
6. 6 Toast slider buns until lightly golden.
7. 7 Pile pork onto buns and garnish with fresh cilantro.

Equipment

• Slow cooker
• Saucepan
• Tongs

Variations

• For a spicier kick, add diced jalapeños to the BBQ sauce.
• Substitute turkey or chicken for a leaner option.

Substitutions

• If cranberry sauce is unavailable, use raspberry preserves for a similar tangy-sweet flavor.

Pairings

• Coleslaw
• Sweet potato fries
• Cornbread

Nutrition

Tips

• For a smokier flavor, add a few drops of liquid smoke to the BBQ sauce.
• Make ahead and reheat sliders in a 300°F oven for 10 minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a covered dish.

Serving Suggestions

• Serve with a side of coleslaw and crispy sweet potato fries.
• Pair with a crisp apple cider or a light lager.

FAQ