1 tablespoon (15mL) vegetable oil
1 - 3 ½ pound (1.6 Kg) pound boneless pork shoulder roast
1 teaspoon (5mL) salt
1/2 teaspoon (2mL) pepper
1 cup (250mL) chopped onion
1 can (348mL) Ocean Spray® Cranberry Sauce Jellied
1 bottle (455mL) Heinz® Chili Sauce
2 tablespoons (30mL) minced chipotle peppers in adobo sauce or 1 teaspoon cayenne pepper
12 to 16 hamburger buns, split
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 (3.78-4.7L) 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.