Instant Pot Pulled Pork with Cranberries and Pecans

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recipe by Kellyann Petrucci

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Cranberries add a tart/sweet flavor to the pork. Serve leftovers in lettuce or cabbage cups for lunch. If there are any leftovers....

Inspired by:

recipe updated Jun 12, 2020


  • Onion icon
    2 cups (326g)
  • Pecan halves icon
    Pecan halves
    about ½ cup (50g)
  • Spicy brown mustard icon
    Spicy brown mustard
    about ¼ cup (60g)
  • Garlic powder icon
    Garlic powder
    about ½ tsp (1g)
  • Coconut sugar icon
    Coconut sugar
    about ½ cup (102g)
  • Pink himalayan salt icon
    Pink himalayan salt
    about ½ tsp (2g)
  • Black pepper icon
    Black pepper
    about ¼ tsp (1g)
  • Pork shoulder icon
    Pork shoulder
    6¼ cups
  • Cranberries icon
    1 cup (110g)
  • Cabbage icon
    3 cups (267g)
  • Dried cranberries icon
    Dried cranberries
    about ½ cup (55g)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Cutting board
  • kCook icon Serving plate
  • kCook icon Small bowl

Step preview

  1. Add spicy brown mustard, garlic powder, coconut sugar, pink himalayan salt and black pepper to a clean small bowl
  2. Mix well
  3. Place pork shoulder on a clean cutting board
  4. Rub mixture onto pork
  5. Add the pork to the inner pot
  6. Add onion and cranberries to the inner pot without stirring
  7. Close and lock the lid and turn the steam release handle to Sealing
  8. Pressure cook - Manual, High, 45 min
  9. Natural release
  10. Transfer pork to cutting board
  11. Shred with two forks
  12. Strain the liquid discarding the cranberries and onions
  13. Pour the strained liquid over the pork
  14. Add cabbage to a clean serving plate
  15. Top with shredded pork
  16. Top with pecan halves and dried cranberries
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