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Slow-Cooker Balsamic Cranberry Pulled Pork with Cheesy Polenta

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  • Prep 15 min
  • Total 4 hr 30 min
  • Servings 6
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This simple yet delicious slow-cooker recipe adds tangy balsamic and cranberries to pulled pork.
By Stephanie Wise
Updated Aug 13, 2014
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  • 1 can (14 oz) whole berry cranberry sauce
  • 1 cup chopped white onion
  • 2 tablespoons chopped fresh rosemary leaves
  • 2 tablespoons chopped fresh thyme leaves
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • 2 to 3 lb boneless pork shoulder


  • 3 cups Progresso™ chicken broth (from 32-oz carton) or water
  • Dash of salt
  • 1 cup instant polenta
  • 1/3 cup grated Parmesan cheese
Make With
Progresso Broth


  • 1
    Spray slow cooker with cooking spray.
  • 2
    In slow cooker, mix cranberry sauce, onion, rosemary, thyme, balsamic vinegar and garlic powder. Sprinkle salt all over pork shoulder; place pork on top of mixture in slow cooker.
  • 3
    Cover and cook on High heat setting 4 to 5 hours or until pork is tender and cooked through. Shred pork with 2 forks.
  • 4
    Meanwhile, make the polenta: In 2-quart saucepan, heat broth and salt to boiling. Stir in polenta. Reduce heat to medium-low and cook, stirring occasionally, about 5 minutes or until thickened. Remove from heat. Cover and let stand 5 minutes. Stir in Parmesan cheese.
  • 5
    Serve shredded pork and its juices over polenta in shallow bowls.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a leaner result, trim excess fat from pork shoulder before sprinkling with salt.
  • tip 2
    Serve leftover shredded pork on top of mashed potatoes or macaroni and cheese, or on bread as a yummy sandwich.


Nutrition Facts are not available for this recipe
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