Cranberry Pulled Pork in the Crockpot

Makes 14 four-ounce servings

  • 2-lb pork loin roast, trimmed of all fat
  • 1 cup onion slices
  • 1 cup chicken or turkey broth
  • 12 ounces fresh or frozen cranberries
  • 1/4 cup dark balsamic vinegar
  • 2 or 3 tsp dried oregano
  1. Lightly coat the inside of your crockpot with a non-stick spray or oil spray to make cleaning up easier.
  2. Brown all the outer edges of the pork roast in a saute pan over MEDIUM-HIGH heat for a few seconds. This is to seal in the juices so don’t skip doing this step.
  3. Spread the onion slices over the bottom of the crock pot, followed by the cranberries.
  4. Place the browned pork roast on top. and then sprinkle with the dried oregano.
  5. Pour the broth over the top of the roast, followed by the balsamic vinegar.
  6. Cover and let simmer on LOW for up to 8 hours.
  7. Remove the lid, and turn the heat OFF.
  8. With 2 forks, slowly pull the roast apart, mixing in the broth and the cranberries as you do.
  9. Measure out 4 ounces of the mixture for each serving.