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Cranberry Sauce Pulled Pork - Slow Cooker and Oven Recipe

Sisley White
Turn your leftover cranberry sauce into a delicious pulled pork Christmas sandwich that will become your new holiday favourite. This unique recipe combines the rich and savoury flavours of pulled pork with the sweet and tart cranberry sauce for a festive and satisfying meal. Follow my easy instructions to create a sandwich that will make your taste buds sing this holiday season.
5 from 9 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Christmas Dinner, Dinner, Leftovers, Lunch
Cuisine American, British, International
Servings 4 people
Calories 394 kcal

Equipment

Ingredients
 
 

Pork from scratch (or you can use supermarket ready or leftover pulled pork and add the cranberry salsa)

  • 1 kg pork shoulder
  • 1 litre cider (or apple juice)
  • 200 ml water
  • 2 tablespoons dark brown sugar

Cranberry Salsa

  • 4 tablespoons cranberry sauce
  • ½ juice lime
  • 1 tablespoon sweet chilli sauce
  • 1 small pinch salt and pepper
  • 400 g tomatoes
  • 1 red onion
  • 1 fresh chilli (optional/ to taste)
  • 1 small bunch fresh parsley

To serve

  • 100 g rocket (or lettuce)
  • 4 small baguettes (or your favourite bread/wrap)

Instructions
 

Cooking the pulled pork option 1 - shop bought and cooked in the oven or air fryer

  • Follow the instructions on the packet. It usually takes about 30 minutes in the oven or 20-25 in the air fryer.

Cooking the pulled pork option 2 - Slow cooker or slow cooked in the oven

  • Add the pork shoulder into the slow cooker pot fat side up and add the apple juice and water. (For the oven add the pork to an oven-safe pot that has a lid.) Sprinkle the pork with the sugar and spices.
  • Put the slow cooker on low for 10 hours or overnight, or medium for 6 hours. Cook in the oven at 125ºC for 6 hours.
  • When the pork is cooked drain off the liquid and shred the meat with two forks. Leave in the slow cooker to keep warm while you make the salsa.

Leftover Cranberry Sauce Salsa

  • Add 4 tablespoons of cranberry sauce, juice of half a lime, sweet chilli sauce and salt and pepper in a bowl. Give it a good mix.
  • Thinly chop the tomatoes, parsley and red onion and stir them into the cranberry mixture. (Chop the fresh chilli and add it if you would like).

Serve the leftover cranberry sauce pulled pork

  • Slice open the baguettes.
  • Add a layer of fresh rocket, top with the pulled pork and then drizzle the cranberry salsa over the top. (optional - I added some extra fresh red onion to my taste).
  • Serve and enjoy.

Notes

  • You can slow-cook your own pork shoulder but to save time you can also add the cranberry salsa to leftover pulled pork or purchase a quicker-to-cook pulled pork from the supermarket.
  • The salsa will last 1-2 days.
  • Store in the fridge.
  • You can use smooth, chunky or homemade cranberry sauce for this recipe.
  • If you love BBQ sauce you can add 2 tablespoons to the salsa to give it a smokier flavour.

Nutrition

Calories: 394kcalCarbohydrates: 29gProtein: 33gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 102mgSodium: 262mgPotassium: 1086mgFiber: 3gSugar: 18gVitamin A: 2052IUVitamin C: 36mgCalcium: 93mgIron: 4mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.

I would love to hear what you thought about this recipe. Please leave a comment on the blog post.