This Instant Pot Pulled Pork with Cranberry BBQ Sauce is sweet and tangy with a little kick! It is SO easy, the pork loin is fall apart tender and the barbecue sauce cooks right in the pressure cooker! Makes a large batch so it’s perfect for those summer cookouts, but it’s also freezer friendly!
Maybe you’ve figured out by now that we are big fans of pulled pork. (Did this Honey Balsamic Pulled Pork or this Pineapple Brown Sugar Pulled Pork give it away?)
Maybe you’ve figured out we’re also really big fans of sauce.
Dr. Pepper BBQ Sauce, Pineapple BBQ Sauce, Cherry BBQ Sauce — you name it, just let me slather it on everything.
The newest addition to the family is this unreal Cranberry BBQ Sauce, made with cranberry juice and cranberry sauce, for loads of fruity, tangy flavor.
If you’ve never tried cranberry with pork, you are missing out! The two make an incredible pair, and once you try this Instant Pot Pulled Pork I’m not sure you’ll need any other recipes.
I think cranberries are underrated this time of year.
Once the sun starts shining we’re often found dreaming of rhubarb and berries and we forget that cranberries make an awesome addition to our summer cookouts, too.
Dried cranberries are perfect in salads and coleslaw (a coleslaw to top this pulled pork, maybe??) as well as trail mixes for busy days, and cranberry juice can be used to make marinades or drinks or desserts or maybe a thick, rich barbecue sauce to slather on pulled pork, grilled chicken or turkey burgers (oh my word, can you imagine?!).
Cranberries are loaded with antioxidants, vitamins and are part of a heart-healthy diet, so there’s no reason to wait until fall to enjoy!
How to make Instant Pot Pulled Pork:
- Gluten-free: this pulled pork is naturally gluten-free, but be sure to double check all of your ingredients.
- Dairy-free: this pulled pork is also naturally dairy-free, but again, be sure to read all labels carefully.
- Cook it long enough: if your meat is not shredding easily, it wasn’t cooked long enough (to some extent, I mean, if you cook it for hours and hours until it’s crispy it won’t shred well either!). I cut my loin into roughly 1lb pieces, so that it cooks more quickly and is more tender. If you need to, turn the pressure cooker back on for 5 or 10 minutes.
How to make Pulled Pork with Cranberry BBQ Sauce in the slow cooker:
You can definitely make this recipe in the slow cooker as well!
Simply add the pork, cranberry juice and seasonings to a slow cooker (you’ll want one at least 3-4 quarts), and let cook on low for 8-10 hours until it easily pulls apart.
Shred, and prepare the sauce on the stove top, simmering the sauce ingredients together until thickened, and adjusting the seasonings to your tastes.
Why use a pork loin for this Instant Pot Pulled Pork?
I always, always use a boneless pork loin for pulled pork because they’re lean (and any fat on the outside you can easily trim before cooking), they cook easily, and they’re easy to shred.
It’s also an inexpensive cut of meat, often going on sale for less than $2/lb. Perfect for stocking the freezer!
*This post is generously sponsored by Wisconsin Cranberries — thank you for supporting the brands and industries that make The Recipe Rebel possible!
Instant Pot Pulled Pork with Cranberry BBQ Sauce
This Instant Pot Pulled Pork with Cranberry BBQ Sauce is sweet and tangy with a little kick! It is SO easy, the pork loin is fall apart tender and the barbecue sauce cooks right in the pressure cooker! Makes a large batch so it’s perfect for those summer cookouts, but it’s also freezer friendly!
Ingredients
-
3
lbs
boneless pork loin
cut into 1lb chunks -
2
cups
cranberry juice -
2
teaspoons
garlic powder -
1
teaspoon
onion powder -
1
teaspoon
salt -
1/4
teaspoon
pepper
Cranberry BBQ Sauce
-
1
can
jellied cranberry sauce
384 ml or 13 ounces -
1
cup
cranberry juice -
2
teaspoons
minced garlic -
2
tablespoons
tomato paste -
2
tablespoons
Worcestershire sauce -
2
tablespoons
corn starch -
1
tablespoon
apple cider vinegar -
3/4
teaspoon
salt -
1/2
teaspoon
dry mustard -
1/4
teaspoon
pepper -
1
pinch
red pepper flakes
(or more!)
Instructions
Cut pork loin into 1 lb chunks and place in the Instant Pot or electric pressure cooker.
Add the cranberry juice, garlic powder, onion powder, salt and pepper. Place the lid on, turn the valve to sealing, and cook on Manual, high pressure, for 45 minutes. It will take about 10 minutes to come to pressure.
Let pressure release naturally for 10 minutes before opening the valve to release remaining pressure. Check for doneness — if the pork easily pulls apart, it is done.
Remove meat from the Instant Pot and shred with two forks. Drain the remaining liquid from the pot.
Cranberry BBQ Sauce
Add all of the sauce ingredients to the pot and whisk until completely combined.
Turn the Instant Pot to saute mode, and cook and stir until thickened. Taste and adjust seasonings to taste.
Add pork back into the sauce, and stir to coat. Serve.
Nutrition Facts
Instant Pot Pulled Pork with Cranberry BBQ Sauce
Amount Per Serving
Calories 182
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 1g
5%
Cholesterol 71mg
24%
Sodium 445mg
19%
Potassium 515mg
15%
Total Carbohydrates 8g
3%
Sugars 5g
Protein 25g
50%
Vitamin A
1.2%
Vitamin C
6.2%
Calcium
1.5%
Iron
5.4%
* Percent Daily Values are based on a 2000 calorie diet.
