Slow-Cooked Sweet and Smokey Barbecue Pulled Pork Sandwiches with Cranberry & Chilli Sauce and Cranb 0 (0) Rate Print Email Save Prep Time 20 minutes Cook Time 7 to 9 hours Yield Makes enough for: 12 to 16 sandwiches Category Main Courses Ingredients 1 tbsp vegetable oil2Kg boneless pork shoulder roast1 tsp salt1/2 tsp pepper1 onion, finely chopped1 x 250g jar Ocean Spray® Wholeberry Cranberry Sauce.150ml chilli ketchup sauce a few drops hot chilli sauce, to taste12 to 16 bread rolls, splitFor the cranberry coleslaw:¼ medium white cabbage, woody core removed and shredded finely¼ medium red cabbage. woody core removed and shredded finely2 medium carrots, peeled and grated1 small onion, finely sliced4 tbsp Ocean Spray® Craisins® Dried Cranberries4 tbsp good mayonnaise2 tbsp natural mayonnaise Directions Heat the oil in a large frying pan. Season the pork with the salt and pepper and add to the hot pan. Cook for 6 to 8 minutes or until browned on both sides. Place the onions in the bottom of a slow cooker and top with the pork. Cover and cook on low for 7 to 9 hours or until pork is tender. Remove pork and onion with slotted spoon; place on plate, reserving 240ml of the liquid. Discard remaining liquid. Return reserved liquid, Wholeberry Cranberry Sauce, chilli ketchup sauce to slow cooker. Stir to combine. Taste and add the hot chilli sauce to suit your taste.For the coleslaw:Mix together the cabbage, carrots, onion and Craisins® Dried Cranberries. Mix together the mayonnaise and yogurt and stir into the vegetables. Toss gently and leave in the fridge for 2 hours. When the pork is cooked, shred the pork using a fork. Stir the pork and onion into the sauce in the slow cooker. Cover and cook on low for 15 to 20 minutes or until heated through. Divide pork mixture evenly among buns and serve with the coleslaw.To cook the pork into the ovenPreheat the oven to 170*C/340*F/Gas 3.Place the browned pork and onions into a roasting tin. Cover with parchment paper, then wrap in foil and place into the oven to roast for three hours. Remove the parchment and foil, then roast for another hour or until the pork shreds easily with a fork.