This is a sleeper of a recipe and it’s really better if you make it a day ahead which is always a great thing when hosting for a gig game or taking to tailgate.
I have shared it with a few people that needed an easy recipe that would feed a lot of people for parties, fundraisers, etc. It’s great all year round, but especially during the holidays to use up left over cranberry sauce.
The rub is made from spices that should already be in your pantry including a little yellow curry powder that gives it a little something extra, but without any kind of strong curry flavor.
The sauce couldn’t be easier — some of my Honey BBQ Sauce or Bull Premium BBQ Sauce, a can of cranberry sauce, and the drippings from the finished pork shoulder. I like using the whole berry cranberry sauce for the occasional little burst of cranberry on the sandwich.
Pile this up on a soft white bun, more sauce and a few bread & butter pickle chips and you’re in business!
Pulled Pork with Cranberry BBQ Sauce
makes 6 to 8 servings
For the rub:
2 tablespoons brown sugar
1 tablespoon kosher salt
2 teaspoons hot (or sweet) paprika
2 teaspoons dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon curry powder
1 teaspoon ground black pepper
For the BBQ pork:
1 pork butt or pork shoulder roast; about 3 1/2 to 4 pounds with about 1/2-inch fat cap
1 large onion, thickly sliced
1 cup Honey Bar-B-Que Sauce, Bull Premium BBQ Sauce or your favorite store-bought
1 can (15 ounces) whole berry cranberry sauce
Soft white burger buns
Stir together the rub ingredients until completely combined. Use all of the rub mixture to season the pork butt. Wrap tightly in plastic wrap and let “cure” in the fridge for at least 4 hours, but better overnight. About an hour before cooking, remove from the refrigerator to take the chill off the meat.
Set up grill for indirect cooking with medium-low heat (temperature around 300°F). Add onions to the drip pan and place under the grates where the pork will sit and return grates to the grill. Place the pork, fat side up, over the drip pan and close the cover. Total cooking time will be 4 to 6 hours depending on the size of the roast and how often the grill cover is opened. The pork will be ready and falling off the bone tender when the internal temperature reaches 195°F.
Remove the roast from the grill and wrap in aluminum for 15 to 20 minutes. Meanwhile, remove the drip pan from the grill and the onions from the pan. Drain the pan dripping and spoon off the fat. Combine BBQ sauce, cranberries, and de-fatted pan drippings to a saucepan and bring to a simmer.
Unwrap the pork and cut away the fat cap and any pieces of skin and excess fat. Using your hands or a couple of forks, pull meat into strands 1/4- to 1/8-inch wide and a couple inches long. Transfer pork and any juices to mixing bowl and ladle in some sauce. Toss to coat adding more sauce if desired. Serve hot or at room temperature on buns with extra sauce.