Place pork butt into the crock of your slow cooker (if it has twine on it, you can leave it on during cooking and remove at the end, to contain juices while the meat cooks).
Season pork all over with salt and pepper.
Make the sauce: Place the cranberry sauce, honey, onion powder, Dijon mustard and beef broth into a mixing bowl or glass measuring cup and stir to combine ingredients.
Pour the sauce all over the pork.
Set slow cooker to low for 6 hours.
When there's about half an hour left on the pork cooking time, prepare the polenta according to the package instructions.
When the pork is done cooking, remove twine, shred pork and serve over polenta.
