christmas pulled pork… now, if you’ve ever tried wrestling with the oven for hours while your family keeps peeking in wondering if dinner’s ready yet, you’ll totally get why I skip the hassle. Folks want to hang out, not babysit a roast. So here’s what I do: toss a pork shoulder in the crockpot, go enjoy the Christmas chaos, and then wow everyone with this crazy good pulled pork and fresh cranberry slaw. Trust me, it’s so much less stress. And yes, it’s as festive as wearing a Santa hat with pajamas. 
Why Pulled Pork is Great for Holiday Buffets
Let’s be real. Holiday buffets can get—well—messy. You’ve got folks that arrive starving, some picky eaters, and possibly a few family members who turn up “just for dessert” (yep, I’m looking at you, Uncle Gerry). So why bother with something complicated? Pulled pork just sits there looking gorgeous in the slow cooker, practically begging people to help themselves. Less time with the stove means I finally get to listen to stories (or gossip… whatever) instead of sweating in the kitchen.
And when it comes to flavor, christmas pulled pork nails it. People think you spent hours fussing when the crockpot does the heavy lifting for you. If you want something with extra pizzazz, check out my buddy’s best pulled pork sandwiches from your crock pot or give these beef and pork recipes a whirl for even more ideas at your next gathering.
I made this for my in-laws last Christmas and FINALLY got a compliment from my mother-in-law. She even took thirds. Actual magic.
What You Need
Here’s what’s hanging out in my kitchen when the craving for christmas pulled pork hits. First, pork shoulder. Don’t get something too lean—it’ll be dry and sad. I toss in a few basic seasonings: salt, pepper, garlic powder, onion powder, and a little smoked paprika if you’re feeling wild. For the liquid, some apple cider or broth gives a subtle kick.
Sauce? Don’t stress. Grab your fave barbecue sauce—homemade or store-bought, no one’s judging. And don’t forget the buns or little slider rolls. This is supposed to be easy, right? Oh right, and the cranberry slaw—green or red cabbage, carrots, and dried cranberries, plus a splash of creamy dressing. Don’t worry, more on that in a minute.
Steps for Tender Pork in the Crockpot
So, I used to think slow cookers were just for soups my grandma made. Turns out, they pull off miracle meats. Here’s the secret sauce (not literal sauce—just, you know, what makes it work):
Pat the pork dry. You want that seasoning to stick. Rub your spices right into the meat. Pop the pork in the crockpot and pour in a bit of apple cider or broth. Set on low and forget about it for, oh, 8-ish hours. The pork practically shreds itself at that point. No arm workout needed.
Before I serve, I pour off the extra liquid (unless you love things real messy). Maybe add a splash of barbecue sauce and stir. That’s… that’s pretty much it. Wildly simple. The hardest part is not “taste testing” half the pan before it hits the table.
Once I tried this, I never went back to oven roasting pork. Foolproof every. single. time.
Make Cranberry Slaw Topping
Okay, this bit is fun. My cranberry slaw brings color and a zippy crunch to all that melt-in-your-mouth pork. I grab some bagged slaw mix if I’m short on time (which, let’s be honest, is pretty much always). Then, I throw in a big handful of dried cranberries.
For the dressing, nothing fancy. Quick mix: a scoop of mayo, a splash of apple cider vinegar, a pinch of salt, little sugar, and plenty of cracked pepper. Pour that over the veggies, toss, and chill while your christmas pulled pork is finishing up. Bonus—leftovers taste even better the next day.
Here’s an insider tip: Add a handful of chopped pecans for crunch—or don’t, if you’ve got nut haters in the house. Either way, it’s outrageously festive.
How to Serve for a Crowd
I’m all for keeping things simple at a Christmas party. Here’s what usually works best:
- Serve the pork on warm slider buns or sturdy rolls for less mess.
- Offer toppings like extra cranberry slaw, pickles, and a side bowl of barbecue sauce.
- Lay out napkins everywhere. I mean everywhere—pulled pork is ruuuustic.
If you want to really impress the crew, set up a mini sandwich bar (kids go wild for this). And if someone asks about sides, suggest potato chips or my favorite, loaded crock pot potato soup, for Christmas Eve comfort. Oh, the leftovers… we’ll get there in a sec.
I set up a sandwich bar last year. My cousins still talk about it. Messy hands, happy faces!
Leftover Storage & Meal Prep
Leftovers are possibly the best part of this whole operation. Pop extra christmas pulled pork into a big lidded container or good freezer bags. It’ll stay tasty for at least four days in the fridge, possibly longer in the freezer (not that it ever lasts that long around here). I usually freeze a batch before anyone can notice, just for selfish late-night sandwiches.
For lunch the next day, pile the pork onto tortillas for easy tacos (and, if you love a twist, check out these crock pot pork carnitas tacos for ideas). Or, make it into a breakfast hash. The cranberry slaw? No problem—it holds up decently, but I sometimes add a squeeze of lemon to freshen up leftovers.
Common Questions
Q: Can I use a pork loin instead of shoulder?
A: You can—but pork shoulder stays juicier. Loin gets dry if you’re not careful. Maybe add a bit more liquid if you must.
Q: Could I make this the night before?
A: Totally! Cook the pork, shred, and reheat gently the next day with a splash more sauce or broth to keep it moist.
Q: Do I have to use barbecue sauce?
A: Nope. Some folks swap in apple butter or even cranberry-orange sauce for a twist (try this cranberry orange pork roast for Christmas dinner for inspiration).
Q: Is it gluten-free?
A: The pork and slaw usually are, just double-check those buns.
Q: Any way to make this spicy?
A: Toss in a spoonful of chipotle powder or hot sauce to the pork. Easy peasy.
Why You Need This Pulled Pork at Your Holiday Table
Honestly, every year I try to simplify Christmas just a bit more. This christmas pulled pork recipe is my golden ticket to actually enjoying the party with everyone else instead of being chained to the oven. If you’re curious to give it a swing, check out even more ideas at Christmas Pulled Pork or dip into new flavor combos with salsa verde dump go pulled pork. Just remember: it’s OK to take shortcuts. What matters is friends, family, and good food—messy hands and all. Hope your house smells like a five-star restaurant this holiday. 
Christmas Pulled Pork
- Total Time: 495 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free
Description
A hassle-free and delicious pulled pork recipe perfect for holiday buffets, cooked in a crockpot for tender, juicy results.
Ingredients
- 3–4 pounds pork shoulder
- Salt to taste
- Black pepper to taste
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika (optional)
- 1 cup apple cider or broth
- 1 cup barbecue sauce (homemade or store-bought)
- Slider buns or sturdy rolls
- For the Cranberry Slaw: 4 cups slaw mix (green or red cabbage, carrots)
- 1 cup dried cranberries
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- Salt to taste
- 1 tablespoon sugar
- Cracked black pepper to taste
- Chopped pecans (optional)
Instructions
- Pat the pork dry and rub spices into the meat.
- Place the pork in the crockpot and pour in apple cider or broth.
- Set the crockpot to low and cook for about 8 hours.
- Once unctuous and tender, shred the pork and drain excess liquid if desired.
- Add a splash of barbecue sauce and stir.
- For the cranberry slaw, mix slaw mix and dried cranberries in a bowl.
- In a separate bowl, combine mayo, apple cider vinegar, salt, sugar, and pepper, then pour over the slaw mix and toss.
- Chill the slaw while the pork finishes cooking.
- Serve pulled pork on slider buns with cranberry slaw and extra barbecue sauce on the side.
Notes
Leftovers are great for tacos or breakfast hash. Add lemon to slaw to freshen up leftovers.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
