- 1 3-4 pound pork shoulder (pork tenderloin works well too)
- 1 tablespoon steak seasoning
- 2 medium onions, sliced
- 1 bottle (18-ounce) hickory bbq sauce
- 2 cans (16-ounce) whole cranberry sauce
- sandwich rolls or buns
Arrange onion slices in 5-quart slow cooker. Add pork and sprinkle with steak seasoning. Add bbq sauce and cranberry sauce. Give a light mix with a spatula before covering. Cook on low for 8 to 10 hours. (It is okay if it finishes cooking before you get home - the crock pot will keep the dish warming)
Remove pork from crock pot to a cutting board and shred. Tongs work very well for this. Return to slow cooker and mix with liquids, let set for an additional half hour. Serve with tongs on top of your favorite kosher roll. As a side dish, for that extra BBQ feel, serve with your favorite brand of baked beans. Check the labels, vegetarian beans are usually dairy free.
***To maximize the benefits of of a slow cooker, especially for those of us with busy schedules, prepare items the night before. In the morning, place into cooker when you get up, set it, and walk away. Remember not to open the lid during the cooking process, it adds one hour to the cook time every time you open it.