This Instant Pot cranberry sauce pulled pork is the perfect way to use up leftover cranberry sauce. It combines spicy ginger beer, cranberry sauce, tart fresh cranberries, fresh herbs, and pork. Great on sandwiches or over rice!
Looking for a new way to transform your leftover Thanksgiving cranberry sauce?
This Instant Pot cranberry sauce pulled pork takes pulled pork and makes it sweet, tangy, and savory with the addition of leftover cranberry sauce, slightly spicy ginger beer, and fresh herbs.
And since we’re using a pressure cooker, you can have dinner on the table in just 40 minutes, making it perfect for a midweek meal.
It’s so versatile, you can serve it over noodles, rice, or in adorable mini potato buns!
This Instant Pot cranberry sauce pulled pork will become your new favorite way to use up leftover cranberry sauce!
Looking for the perfect homemade cranberry sauce recipe? Try my Cranberry Orange Sauce with Ginger!
Table of Contents
Ingredients for Instant Pot cranberry sauce pulled pork
- Pork butt – Pork butt is juicy and tender, it’s perfect for pulled pork.
- Cranberry sauce – Feel free to use your leftovers or favorite store-bought variety.
- Fresh cranberries – These little guys pack a burst of freshness, and are tangy and tart.
- Ginger beer – Ginger beer has a great ginger flavor with a slightly spicy finish.
- Herbs – Rosemary and sage mimic familiar Thanksgiving flavors, but also pair beautifully with pork.
- Brown sugar BBQ sauce – Feel free to use homemade or your favorite store-bought variety.
Freeze it!
Did you know you could freeze cooked, pulled pork?
It makes it easier than ever to put dinner together!
After your pulled pork is done cooking, let cool to room temperature and store in a freezer-safe bag.
It can stay in the freezer for up to 4 months!
To reheat, simply place it in the refrigerator the night before so it can thaw slightly, and place it in a microwave-safe dish, covered loosely with a damp paper towel, and heat 3-4 minutes or until heated thoroughly.
What is an Instant Pot
An Instant Pot is an electric multi-cooker that can sauté, slow cooker, and of course, pressure cook.
There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use.
They use high-pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options.
Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will absolutely LOVE it!
What is the difference between an Instant Pot and an electric pressure cooker?
Instant Pot is a brand name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker it’s often easier to just title a recipe with IP in the name.
I have also used the crockpot version electric pressure cooker with equally delicious results.
This is the same as most people calling a plastic bandage a Band-aid or a tissue a Kleenex. Over time the brand names become synonymous with a type of product.
What is the difference between natural release and quick release?
When a recipe calls to let your Instant Pot “natural release” it means your pressure cooker will naturally (and very slowly) release the pressure.
Many recipes call to let the pressure cooker naturally release for a period of time because this helps the recipe cook just a little longer.
Since the pressure cooker will be slowly losing pressure you do not have to do anything it will eventually lose all its pressure and the lid will unlock.
When a recipe calls for quick release this means you will manually be letting the pressure out of the Instant Pot.
You will have to turn the vent to the “venting” position and a bunch of hot steam will come out of the vent. It is very important that you do not put your hand in the steam as it is VERY HOT.
This will then immediately unlock the lid and the food can be served.
Storage and leftovers
Leftover pressure cooker cranberry sauce pulled pork can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a microwave-safe dish, covered loosely with a damp paper towel, and heat for 3-4 minutes or until heated thoroughly.
More pork recipes
- Love all things breakfast? Try my Homemade Breakfast Sausage.
- Like using your slow cooker? Try my Slow Cooker Honey Mustard Pulled Pork.
- Want something with Mexican flavors? Try my Pork Chile Verde.
- Need something with Asian flavors? Try my Ground Pork Chinese Chili.
Instant Pot Cranberry Sauce Pulled Pork
Equipment
Ingredients
- 3-1/2 pound cubed pork butt
- 1 cup whole cranberry sauce
- 1 cup fresh cranberries
- 1 cup ginger beer
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh sage
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 cup brown sugar bbq sauce store-bought
Instructions
- In the container of your 6-Quart Instant Pot add your cubed pork, cranberry sauce, cranberries, ginger beer, rosemary, sage, kosher salt, and black pepper. Stir to combine.
- Add the lid, lock it and turn the vent to closed so the cooker can build pressure.
- Press the meat/stew button and press start. The time will automatically be set so you do not need to adjust the time or level of pressure. If your model does not have a "meat" button set it to high pressure for 40 minutes.
- It will take about 10 minutes for the Instant Pot to build pressure and then the time will start to count down. When the time is up the machine will beep.
- Using a hand towel carefully open the vent on the top to release the pressure. It will be loud and there will be hot steam coming out of the vent so please stand back and don’t put your hand anywhere near the hot steam.
- When the pressure is released the lid will unlock and you can open the lid.
- Shred the meat in the pot with 2 forks. If the mixture is very wet you can drain off some of the liquid in the container. I drained off some of the liquid because I wanted my pulled pork to be a little thicker. It all depends on how you’re serving your pulled pork. If you’re mixing it with noodles or rice leave a bit more liquid if you’re serving it on buns drain more off.
- Stir in the bbq sauce and taste. If you want more bbq sauce to add more.
- Serve warm on buns, over rice, or over noodles.
Nutrition
Liz @ The Lemon Bowl
Thursday 8th of November 2018
This looks fantastic! I love how easy and yummy this is.
Lindsay Cotter
Monday 5th of November 2018
What a great way to use leftover cranberry sauce! This look like a winning dinner!
Rhonda
Sunday 4th of November 2018
Wow that looks really good!
Chrissie Baker
Sunday 4th of November 2018
Wow, that's a really great idea. Now I know how to use the leftover cranberry sauce. I think it's a great idea for lunch. Of course I want to try. Looks very tasty. Thank you for sharing this.
Erin | Dinners,Dishes and Dessert
Saturday 3rd of November 2018
This couldn't look any more perfect!