Ingredients :
- 1 boneless pork shoulder roast
- 1/3 cup cranberry juice
- 1 teaspoon salt
- SAUCE:
- 1 can whole-berry cranberry sauce
- 1 cup ketchup
- 1/3 cup cranberry juice
- 3 tablespoons brown sugar
- 4-1/2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground chipotle pepper
- 1/2 teaspoon liquid smoke, optional
- 14 hamburger buns, split
Directions :
- Cut roast in half. Place in a 4-qt. slow cooker. Add cranberry juice and salt. Cover and cook on low 8-10 hours or until meat is tender.
- Remove roast and set aside. In a small saucepan, combine the cranberry sauce, ketchup, cranberry juice, brown sugar, seasonings, and liquid smoke if desired. Cook and stir over medium heat until slightly thickened, about 5 minutes.
- Skim fat from cooking juices; set aside 1/2 cup juices. Discard remaining juices. When cool enough to handle, shred pork with 2 forks and return to slow cooker.
- Stir in sauce mixture and reserved cooking juices. Cover and cook on low about 1 hour or until heated through. Serve on buns.
