Ingredients
1 boneless pork shoulder roast (4 to 6 pounds)1/3 cup cranberry juice1 teaspoon saltSAUCE:1 can (14 ounces) whole-berry cranberry sauce1 cup ketchup1/3 cup cranberry juice3 tablespoons brown sugar4-1/2 teaspoons chili powder2 teaspoons garlic powder1 teaspoon onion powder1/2 teaspoon salt1/4 teaspoon ground chipotle pepper1/2 teaspoon liquid smoke, optional14 hamburger buns, split
Preparation
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.
