This crockpot cranberry chipotle pulled pork is one of those “set it and forget it” meals that makes your whole house smell incredible.
The pork turns out juicy and full of sweet-tangy heat, and the maple glaze drizzled on top at the end just seals the deal.
You can throw everything in the slow cooker in the morning and have dinner ready by evening — no stress. I’ve made this on rainy Sundays, for casual get-togethers, even meal prep. It’s always a hit.
Why I Love This Recipe
This recipe is simple but packs a punch. It takes basic pantry items and turns them into something special. Every time I make it, people want the recipe. Here’s why I keep coming back to it:
- It’s mostly hands-off. Just toss it all in and let it cook.
- Sweet, smoky, tangy — it’s got balanced flavor.
- Leftovers are even better the next day.
- Feels fancy but is super easy.
Servings and Cook Time
Servings: 6
Cook Time: 8 hours on low or 4 hours on high
What You’ll Need
- 3–4 lb boneless pork shoulder (trimmed of excess fat)
- 1 can (14 oz) whole cranberry sauce
- 1–2 chipotle peppers in adobo sauce (chopped, depending on spice level)
- 1/4 cup adobo sauce (from the chipotle can)
- 1/3 cup pure maple syrup (divided)
- 1 tablespoon apple cider vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch (for thickening glaze)
- 2 tablespoons water (for slurry)
Pro Tips
- Trim excess fat from the pork so the final dish isn’t greasy.
- Use just one chipotle pepper for mild heat; two if you like a kick.
- You can shred the pork directly in the crockpot — no need to transfer it.
- For a thicker glaze, let it simmer on the stovetop for 3–5 mins.
- Serve it on buns, rice, mashed potatoes — it works for anything.
Tools Needed
- Large crockpot (6 qt or more)
- Cutting board & knife
- Measuring cups & spoons
- Small saucepan (for glaze)
- Whisk
- Tongs or two forks (for shredding)
Substitutions and Variations
- Pork shoulder: Swap for pork loin if you want something leaner.
- Cranberry sauce: Use homemade if you prefer.
- Chipotle peppers: Sub with chipotle powder (1 tsp = 1 pepper).
- Maple syrup: Honey works too.
- Make it BBQ-style: Add 1/4 cup BBQ sauce to the crockpot mix.
Make Ahead Tips
- You can prep the sauce mixture and store it in the fridge up to 2 days before.
- Pork can be cooked, shredded, and stored for 3 days before glazing and serving.
Why This Recipe Works (Quick Science)
Pork shoulder is a fatty cut, perfect for slow cooking — the collagen breaks down over hours, making the meat fork-tender. Cranberry adds acidity and sweetness, while the chipotle brings smoky depth. The final maple glaze adds a glossy finish and balances the heat. The combo of slow heat and acidity ensures maximum tenderness and flavor.
Common Mistakes
- Using a lean cut: Pork loin dries out; shoulder gives the best results.
- Too much chipotle: Start with one pepper, taste later.
- Not thickening the glaze: Don’t skip the cornstarch slurry — it gives that perfect sticky finish.
What to Serve With
- Toasted brioche buns or sandwich rolls
- Mashed sweet potatoes
- Simple slaw (apple slaw is great!)
- Rice or quinoa
- Roasted veggies
FAQ
Can I make this in the Instant Pot?
Yes! Cook on high pressure for 60 minutes, natural release 15 minutes.
Can I freeze it?
Absolutely. Let it cool, then freeze in an airtight container up to 3 months.
Is it very spicy?
With one chipotle pepper, it’s mild-medium. Add more if you like heat.
Full Recipe + Instructions
Step 1: Place the Pork in the Crockpot
Put 3–4 lb boneless pork shoulder (trimmed) into the crockpot.
Step 2: Mix the Sauce Ingredients
In a bowl, mix 1 can (14 oz) whole cranberry sauce, 1–2 chopped chipotle peppers, 1/4 cup adobo sauce, 1/4 cup of the maple syrup (save the rest for later), 1 tbsp apple cider vinegar, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper.
Step 3: Pour Sauce Over Pork
Pour the sauce mixture evenly over the pork in the crockpot.
Step 4: Cook on Low for 8 Hours
Cover and cook on LOW for 8 hours (or HIGH for 4 hours) until the pork is tender and pulls apart easily.
Step 5: Shred the Pork
Use two forks or tongs to shred the pork right in the crockpot. Mix the shredded meat into the sauce.
Step 6: Make the Maple Glaze
In a small saucepan, whisk 1 tbsp cornstarch with 2 tbsp water. Stir in the remaining 1/4 cup maple syrup. Bring to a simmer for 2–3 minutes until thickened.
Step 7: Drizzle Glaze Over Pork and Serve
Drizzle the glaze over the shredded pork. Serve warm in a bowl, on buns, or over rice.
Leftovers and Storage
Store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or microwave. Freeze for up to 3 months. The glaze can be stored separately and reheated before serving.
Macros Information (Per Serving)
Calories: ~390
Protein: 34g
Fat: 21g
Carbs: 18g
Sugar: 11g
Fiber: 1g
Wrap-Up
This crockpot cranberry chipotle pulled pork with maple glaze is cozy, bold, and so easy to make. Whether you’re making it for dinner or prepping for the week, it’ll leave your house smelling amazing and your belly happy. Try it out and let me know how it goes in the comments — I’d love to hear your take or any tweaks you made!