Slow Cooker Cranberry Pork Shoulder

Slow Cooker Cranberry Pork Shoulder


  • 1, 3 to 4 pound bone-in pork shoulder
  • 2 teaspoons fine sea salt
  • 1 tablespoon butter, ghee, or avocado oil
  • 1 to 2 cups cranberry sauce
  • fresh cranberries, for garnish (optional)
  • fresh Italian parsley, for garnish (optional)


  1. Sprinkle the salt over both sides of the pork shoulder. Melt the butter in either your oven-safe slow cooker insert or a large frying pan. Add the meat and sear on high heat for 3 to 4 minutes, or until a light brown sear develops. Flip the meat over and sear for an additional 3 minutes.
  2. Transfer the pork to the slow cooker and cover with the cranberry sauce. Cook on high for 4 hours, or until the meat easily falls apart with a fork. Shred the pork with two forks and garnish with the fresh cranberries and parsley, if desired.
  3. Serve on a bed of mashed potatoes or mashed cauliflower and enjoy!


Instant Pot Version:

  1. Add oil to instant pot bowl and select sauce button to heat.
  2. Add the seasoned pork roast and sear on all sides, approximately 4 minutes per side.
  3. When roast has been seared on all sides, press Cancel and pour cranberry sauce over pork.
  4. Cover pot, lock on the lid, and set the steam release valve to Sealing
  5. Select the Meat/Stew or Pressure Cook button and set the cook time to 60 minutes.
  6. When the cooking cycle has finished, allow the pot to sit for 10 minutes, and then do a quick release by moving the valve to Venting.
  7. Serve as stated above.