Cranberry Chipotle BBQ Pulled Pork Sliders

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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1 6lb bone-in pork butt (or use any size that will fit in your slow cooker)
4 cups beef broth, divided
1 (12oz.) can tomato paste
2 (14oz.) cans jellied cranberry sauce
½ cup apple cider vinegar
3 tablespoons brown sugar
2 tablespoons worcestershire sauce
½ teaspoon salt
½ teaspoon pepper
½ teaspoon ground chipotle (grind dried chipotles in coffee or spice grinder)
¼ teaspoon garlic powder
¼ teaspoon onion powder
small rolls
sliced red onion (optional)
chopped fresh cilantro (optional)


Place pork in slow cooker. Add 3⅔ cups beef broth to slow cooker, cover, and cook on low for about 8-10 hours or until pork is tender and falling apart. Meanwhile, prepare BBQ sauce. Mix together tomato paste, cranberry sauce, vinegar, remaining ⅓ cup beef broth, brown sugar, worcestershire sauce, salt, pepper, chipotle, garlic powder, and onion powder in small saucepan over medium heat. Whisk periodically until smooth and heated through then reduce temperature to low and cook another 15-30 minutes stirring occasionally.

Remove pork from slow cooker, pull apart with 2 forks. Mix with desired amount of BBQ sauce. Spoon pork into small rolls and top with onion and cilantro if desired.

SNAPPY TIPS: Use any size of pork butt that you’d like and either bone-in or boneless. Servings will vary depending on size of pork and rolls. The recipe makes about 5 cups of BBQ sauce so cut the recipe in half if you’d like less or freeze the leftover.

SNAPPY SUBSTITUTIONS: Use chicken broth instead of beef broth if desired.