Slow Cooker 4-Ingredient Holiday BBQ Pork

By Muhammad Faizan

Description

This Slow Cooker 4-Ingredient Holiday BBQ Pork is the perfect set-and-forget dish for busy holiday gatherings. Tender, sweet-savory, and deeply flavorful, the pork slow-cooks in a blend of barbecue sauce, cranberry sauce, and seasonings until it becomes melt-in-your-mouth delicious. Ideal for potlucks, sandwiches, sliders, or a festive main course, this recipe delivers big holiday comfort with minimal effort.

Ingredients For Slow Cooker 4-Ingredient Holiday BBQ Pork

  • 3–4 lbs pork shoulder (boneless or bone-in)

  • 1 bottle (about 2 cups) BBQ sauce – choose your preferred style

  • 1 can (14 oz) whole berry cranberry sauce

  • 1 packet (1 oz) onion soup mix

Instructions

  1. Prepare the pork: Trim excess fat if desired. Place pork shoulder into the slow cooker.

  2. Mix the sauce: In a bowl, stir together BBQ sauce, cranberry sauce, and onion soup mix until combined.

  3. Pour over meat: Coat the pork thoroughly with the sauce mixture.

  4. Slow cook:

    • Low: 8–10 hours

    • High: 4–5 hours
      Cook until pork is very tender and easily shreds with a fork.

  5. Shred & serve: Remove pork, shred using two forks, and return to the slow cooker. Stir to coat the meat in the sauce.

  6. Serve warm: Perfect on buns, over mashed potatoes, or alongside roasted vegetables.

Servings

Serves: 8–10

Estimated Nutritional Information

(Per 1 serving, assuming 10 servings)

  • Calories: 360–400

  • Protein: 26g

  • Fat: 18g

  • Carbohydrates: 24g

  • Sugar: 18g

  • Fiber: 1g

  • Sodium: 720mg

(Values vary depending on BBQ sauce and cut of pork.)

Notes

  • Bone-in pork shoulder tends to add a richer flavor but may require a slightly longer cooking time.

  • If the sauce is too thin after cooking, simmer it on the stovetop for 5–10 minutes to reduce, then add back to the shredded pork.

  • This dish reheats beautifully and tastes even better the next day.

Tips for Best Results

1. Choose the right cut

Pork shoulder (also called Boston butt) produces the best, most tender results due to its marbling.

2. Avoid lifting the lid

Each peek adds 20–30 minutes to cooking time.

3. Adjust sweetness

If you prefer a tangier flavor, add 1–2 tablespoons apple cider vinegar.
If you like it sweeter, stir in 1–2 tablespoons brown sugar.

4. Keep it warm for parties

Set slow cooker to Warm so guests can serve themselves throughout the event.

5. Make-ahead friendly

Cook and shred up to 48 hours in advance. Refrigerate and rewarm gently in the slow cooker with a splash of water or broth.

Benefits

  • Low effort: Only 4 ingredients and minimal prep.

  • Perfect for feeding a crowd: Ideal for holidays and potlucks.

  • Versatile: Works for sandwiches, entrée plates, sliders, or tacos.

  • Budget-friendly: Pork shoulder is an inexpensive cut that goes a long way.

  • Hands-off cooking: Slow cooker frees up your stove and oven during busy holiday cooking.

FAQ / Q&A

Q: Can I use frozen pork?

Yes—place frozen pork directly into the slow cooker, but add 1–2 extra hours to the low cook time. Ensure it reaches safe internal temp (at least 145°F, though pulled pork is best around 190–205°F).

Q: Can I substitute the cranberry sauce?

You can use apricot jam, orange marmalade, apple butter, or even cherry preserves for a similar sweet-tangy profile.

Q: Can I make this recipe spicy?

Absolutely. Add crushed red pepper, chipotle peppers in adobo, or a spicy BBQ sauce.

Q: What can I do with leftovers?

Use them in:

  • Sliders

  • Quesadillas

  • BBQ pork grilled cheese

  • Stuffed baked potatoes

  • Rice bowls

Q: Can this be made in an Instant Pot?

Yes. Cook on High Pressure for 60–70 minutes, natural release for 10 minutes, then shred.

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