Cranberry Pulled Pork (Paleo, AIP)
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 lbs boneless pork roast (shoulder or leg)
  • 1 tsp sea salt
  • 1-2 tbsp. oil
  • 1 medium onion, chopped
  • 3 garlic cloves, crushed
  • 1 c cranberry juice (100% pure)
  • 1 c broth or stock
  • 2 tbsp. maple syrup
  • 1 tbsp. balsamic vinegar
  • 2 tbsp. fresh thyme, chopped
  • 1 c cranberries
  • 2 tbsp. arrowroot flour plus ¼ c water (optional)
  1. Sprinkle pork with salt. Heat oil in large skillet over medium-high heat and brown pork on all sides. Transfer to slow cooker.
  2. Add onion and garlic to the skillet and sauté for about 5 minutes until onion is soft. Stir in thyme, cranberry juice, broth, maple syrup, and balsamic vinegar. Bring to a gentle boil and then pour over meat in the slow cooker. Add the cranberries to the slow cooker.
  3. Cook on low for 6-7 hours or on high for 4-5.
  4. Pour liquid from slow cooker into a sauce pan and bring to a simmer.
  5. Optional at this point is to whisk together the arrowroot flour and cold water. Then pour into the cranberry mixture. Cook and stir until thickened, around 1 minute.
  6. With two forks, shred the pork in the slow cooker. Pour ½ to ¾ of a cup of cranberry mixture from the sauce pan back into the slow cooker and mix with the pulled pork before serving.
  7. Pour remaining sauce into a serving dish and serve as a condiment alongside the pulled pork.
Recipe by Eat Heal Thrive at