Slow Cooker Cranberry Pulled Pork


1/2 cup cranberry juice
1 onion, thinly sliced
1 cup dried cranberries, divided
1 Tbsp. seasoning salt
2 Tbsp. S&F Sweet Bourbon Mustard
4 lb. pork shoulder (also called Boston Butt)
1 (12-oz) jar S&F Pulled Pork Cooking Sauce


  1. Add the cranberry juice, onion and 1/2 cup cranberries to the slow cooker crock and stir to combine. Rub the seasoning salt and mustard all over the pork. Set the pork on top of the onions.
  2. Cover and cook for 8 – 10 hours on LOW or 4 – 5 hours on HIGH. Transfer the pork to a platter. Strain the cooking juices reserving the solids. Use a fat separator to remove the fat from the cooking juices. Discard the fat.
  3. Add the onions, 1 cup of the reserved cooking juices, remaining cranberries and the S&F Pulled Pork Cooking Sauce to the slow cooker crock. Stir to combine.
  4. Shred the pork using two forks. Return the meat to the slow cooker crock. Discard any fat and bones. Gently toss the meat with the sauce. Serve on its own as a main course or in sandwiches.