Cranberry Chipotle BBQ Pulled Pork Sliders

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender slow-cooked pulled pork tossed in a smoky chipotle cranberry BBQ sauce, served on mini slider buns for a festive twist on classic comfort food. This American-inspired Thanksgiving recipe, ready in about 495 minutes, pairs pork shoulder, cranberry sauce, chipotle peppers in adobo sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 480 min Serves 12 American cuisine 320 cal/serving

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Ingredients

3 pounds, boneless pork shoulder
1 cup, whole berry cranberry sauce
2 peppers, minced chipotle peppers in adobo sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
12 slider buns
1 1/2 cups, for topping coleslaw

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Instructions

Step 1: In a small bowl, mix 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper. Rub this spice mixture evenly all over the 3 pounds boneless pork shoulder.
Step 2: Place the pork shoulder in a slow cooker. In another bowl, combine 1 cup whole berry cranberry sauce, 2 minced chipotle peppers in adobo sauce, 2 tablespoons apple cider vinegar, and 2 tablespoons brown sugar. Pour this sauce mixture over the pork.
Step 3: Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the pork is very tender and easily pulls apart with forks.
Step 4: Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and stir well to coat with the sauce.
Step 5: To serve, pile 1/4 cup of the pulled pork onto each of the 12 slider buns and top with 2 tablespoons of coleslaw for a crisp contrast.