Ingredients
Scale
- 3–4 lb Pork Shoulder (Boston Butt), trimmed of excess fat
- 1 can (14 oz) Jellied Cranberry Sauce
- 1/2 cup Brown Sugar
- 1/4 cup Orange Juice (or water)
- 1 packet Onion Soup Mix
- 1 tsp Dried Rosemary
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Pat the pork shoulder dry with paper towels. Rub the salt, black pepper, and dried rosemary all over the meat. Place the seasoned pork shoulder directly into the bottom of your 6-quart or larger crockpot. In a small mixing bowl, whisk together the canned cranberry sauce, brown sugar, orange juice, and the onion soup mix until the sauce is relatively smooth. Pour this mixture over the top of the pork, ensuring the meat is well-covered.
- Place the lid on the crockpot and ensure it is sealed tightly. Set the temperature to “Low” and cook for 8 to 10 hours. Avoid opening the lid during the cooking process, as this releases steam and increases the cooking time. The pork is finished when it reaches an internal temperature of 190°F or when it easily pulls apart with a fork. The slow cooking process allows the cranberry glaze to penetrate deep into the fibers of the meat for maximum flavor.
- Carefully remove the pork from the crockpot and place it on a large serving platter. Shred the meat slightly using two forks or slice it into thick rounds. Skim any excess fat from the liquid remaining in the crockpot. Spoon the warm cranberry juices over the meat before serving. Garnish with a few fresh rosemary sprigs or orange slices if you have them on hand for a professional, festive presentation.
- Cook Time: 8 hours 10 minutes