This Slow Cooker Cranberry Pork Shoulder is a great, healthy way to use up that leftover cranberry sauce while putting a brand new meal together for your friends and family!
Okay, I’ll admit it. This is NOT the prettiest dish I’ve ever posted …but I promise the flavors are on point. When it comes to holiday recipes, I like to divide my efforts up into about 60% healthier dishes that help us replace the old favorites (like green bean casserole, stuffing, and even a gingerbread house) and 40% dishes that help us make use of leftovers. I don’t think I’m alone here, but we ALWAYS have so many leftovers after the holiday! While I do enjoy a rerun plate of Christmas dinner, I also enjoy getting a little creative with the tasty leftover bounty. Using fresh leftovers as a way to help make an entirely new meal is such a fun challenge!
That brings me to today’s post! This Slow Cooker Cranberry Pork Shoulder is carefully designed to help you do the following:
The recipe is simple, but the flavors are BIG. Even if you’re not a huge fan of cranberry sauce, I think you’ll enjoy the final product. The method involves us simply browning a pork shoulder and then placing it in the slow cooker. From there, we cover it in our leftover cranberry sauce, put the lid on, and let it sit for about 4 hours! Once it’s finished cooking, the cranberry sauce will have lost its vibrant red-color, but you’ll be left with tender, flavorful pork just begging to be gobbled up on a bed of (leftover) mashed potatoes.
Note that you can absolutely make this dish from scratch, too! Depending on the size of the pork shoulder, you can feed a crowd with very minimal effort.
I hope you enjoy!
Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 4 hours