Is there ever a bad time to eat tacos? We don’t think so! With the holidays coming up, having a taco recipe that will feed all of your loved ones without much effort is a must-have. Jessica Potts of A Happy Food Dance is sharing her Roasted Cranberry and Pork taco recipe with us and we couldn’t be more excited! The delicious recipe will quickly become one of your favorites. The cranberries help make the tacos more holiday appropriate while the delicious flavors will have you recreating this recipe over and over again. The best part is, you stick it all in the crockpot so you only have 30 minutes of active cooking time. Perfect! Check out the easy recipe and what Jessica has to say below:
“I live in Southern California and to say tacos are a thing would be a complete understatement. Everyone has their favorite taco spots, their preference between corn and flour tortillas, and whether or not you should add anything extra (hot sauce, salsa, a squeeze of lime) to your delivered goods. The one thing everyone can agree on – they are to be eaten year round. So why not make a delicious, completely seasonal and easy-to-make Roasted Cranberry and Pork Taco? The pork is roasted in a slow cooker for 8-10 hours (hello flavor) and then right before you’re ready to serve, I roast some fresh cranberries in the oven with just a little olive oil, salt, and pepper. I tried adding the cranberries straight to the slow cooker with the pork, and it just didn’t work out. Plus, the cranberries take about 20 minutes to roast, so they can easily be done while you’re shedding cheese, cutting up cilantro and jalapeños, or grabbing an ice cold beer. These are the perfect winter tacos and would be such an easy meal for a big gathering!”


Serves: 6-8
Prep time: 30 minutes active, 8-10 hours inactive
  • 2 teaspoons ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dark brown sugar
  • 2 tablespoons dried oregano
  • 2 tablespoons smoked paprika
  • 1 teaspoon kosher salt
  • 2 teaspoons granulated sugar
  • 2 teaspoons ground white pepper
  • 1- 6-8 pound bone-in pork shoulder
  • 2 tablespoons olive oil
  • 1 pound fresh cranberries
  • Tortillas, cheese, cilantro, jalapeño, salsa, avocado, or whatever your favorite taco toppings are
  1. In a small bowl, mix all spices together.
  2. Massage pork shoulder with spices and wrap tightly in plastic wrap. Refrigerate for at least one hour, but 24 hours is best if you have time.
  3. Unwrap the roast and place in a slow cooker on low with ¼ cup water.
  4. Set for 8-10 hours and cook until the meat is fork tender.
  5. Once roast is done, transfer to a cutting board and discard liquids from slow cooker.
  6. Preheat oven to 400 degrees F and toss cranberries in olive oil. Season with salt and pepper. Cook until cranberries just start to burst, about 20 minutes.
  7. While the cranberries are cooking, trim fat from pork and shred meat. Return to slow cooker and set on low.

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