Slow Cooker Cranberry Pork Shoulder
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!
Servings: 6 to 8 servings
Ingredients
- 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)
Instructions
- 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.
- 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.
- Serve on a bed of mashed potatoes or mashed cauliflower and enjoy!
Notes
Instant Pot Version:
- Add oil to instant pot bowl and select sauce button to heat.
- Add the seasoned pork roast and sear on all sides, approximately 4 minutes per side.
- When roast has been seared on all sides, press Cancel and pour cranberry sauce over pork.
- Cover pot, lock on the lid, and set the steam release valve to Sealing
- Select the Meat/Stew or Pressure Cook button and set the cook time to 60 minutes.
- 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.
- Serve as stated above.
Nutrition
Calories: 364kcal | Carbohydrates: 19g | Protein: 37g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 933mg | Potassium: 643mg | Fiber: 1g | Sugar: 15g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg