If you have any cranberry sauce left, this makes good use of it – and you won’t recognize it as cranberry sauce but a sweet, tangy sauce for pulled pork. Toss it in in the morning before work, and at the end of the day dinner will be done, with enough to feed a crowd – friends over to watch the game, or a bunch of kids over for a sleepover.
Cranberry Pulled Pork Sandwiches
1 3 lb pork shoulder roast
2 tsp. chili powder
salt and pepper
canola or olive oil, for cooking
1 can beef broth
1 cup cranberry sauce
1/4 cup balsamic vinegar
coleslaw, for serving (optional)
barbecue sauce, for serving
Pat the pork roast dry with paper towels and sprinkle with chill powder, salt and pepper. Heat a drizzle of oil in a heavy skillet set over medium-high heat and brown the roast on all sides. Transfer to a slow cooker and add the broth, cranberry sauce and balsamic vinegar. Cover and cook on low for 6-8 hours, until the pork is very tender.
Shred the meat with two forks and serve on soft rolls with coleslaw and extra barbecue sauce.