Ingredients
1 tablespoon vegetable oil
1 3 1/2- pound boneless pork shoulder roast
1 teaspoon salt
1/2 teaspoon pepper
1 cup chopped onion
1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
1 12-ounce bottle Heinz® Chili Sauce
2 tablespoons minced chipotle peppers in adobo sauce or 1 teaspoon cayenne pepper
12 to 16 hamburger buns, split

Directions

Heat oil in large skillet over medium-high heat.

Sprinkle pork with salt and black pepper. Add pork to skillet. Cook for 6 to 8 minutes or until browned on both sides.

Place pork and onion in 4 to 5-quart slow cooker.

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 1 cup liquid. Discard remaining liquid. Return reserved liquid, cranberry sauce, chili sauce and chipotle peppers to slow cooker. Stir to combine.

Shred pork; stir shredded pork and onion into sauce in slow cooker. Cover and cook on low for 15 to 20 minutes or until heated through. Divide pork mixture evenly among buns.