Ingredients:
1 3-4 pound pork shoulder roast
1 tablespoon of Montreal Steak seasoning, McCormick (or some other meat seasoning)
1 1/2 large onions, sliced (I use sweet white onions)
1 bottle (18-ounce) hickory-flavor Bulls-Eye barbecue sauce ( or other favorite BBQ sauce)
1-2 cans (16 ounces each) Whole Cranberrry sauce
Sandwich rolls or buns, split and toasted (optional)
Directions:
Sprinkle roast with steak seasoning and salt; set aside. In a 5 quart slow cooker, arrange onion slices. Top with roast. In a medium bowl, combine barbecue sauce and cranberry sauce. Pour over roast. Cover and cook on Low heat setting for 8 to 10 hours. Pull or shred roast to bite size pieces and serve. (You may want to drain some of the juices first so it's not so liquidy)
** I used Pomegranate Chipotle BBQ sauce ( from Tastefully Simple) and some honey BBQ sauce. Then I only used 1 can of the jellied cranberry sauce. You can do it exactly as written or with some tweaks. It is very yummy!!
submitted by Shirley Leyva
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