Pineapple Pulled Pork

Easy with lots of food -- great for leftovers too!

Active time: 20 minutes • Total time: 12+ hours


Posted on Nov 01, 2015 by Josh King
Tags: main dish pork recipes roast

This is an adaptation of a great recipe we received from a friend/subscriber who made an amazing lunch for us. This is a good slow-cooker recipe that will feed a crowd and is flavorful and sweet but not spicy or filled with sugar. Enjoy!

Ingredients

  • 3 lb. pasture raised pork roast
  • 1 quart of homemade chicken broth (or water if you’re out of broth)
  • 15 oz. canned tomatoes (we like to use frozen tomatoes from our summer garden or CSA)
  • 14 oz can of pineapple chunks
  • 1 onion, coarsely chopped
  • 6 cloves garlic, coarsely chopped
  • 2 T. mustard
  • 3 T. apple cider vinegar
  • 2 T. paprika
  • 1 T. smoked chipotle (less or none if you don't want any spice)
  • 1 ½ t. salt
  • ½ - 1 t. pepper

Instructions

  1. Put the pork (frozen or thawed) in your slow cooker and pour in about a quart of broth.
  2. Cook on low for 6-8 hours
  3. When cooked, shred the pork and remove any bones or gristle
  4. Combine all other ingredients in a food processor and blend until smooth.
  5. You may not need all of the sauce, add how much you think you'd like to the slow cooker with the shredded pork (we typically freeze about half of the sauce for a future batch)
  6. Cook on high with the lid off for 1+ hour, stirring occasionally OR leave the top on for a period if you are around.

The goal with the last step is to cook the sauce down and give the flavors time to meld. Freeze the extra sauce to use for another batch.

Bonus Tips

If you use our 48 hour pre-smoked pulled pork, then you can skip step 1-2 and have a super fast amazing dinner. Just saying...

48hr Pulled Pork

$75 $63.75
5 lbs avg

Box 197
$15.00/lb

Jack's slow cook recipe

  • 5 packs of smoked pulled pork - just salt added​ (1lb ea)

Warm and serve - I LOVE this recipe.. it took me a few years to perfect, so I hope you'll enjoy too. Just take this out of the package and enjoy. I prefer to fry in a hot pan with a bit of butter to get some crispy edges, but anyway you want to add into a recipe works great. Highly recommend over mushroom risotto.


Comments (1)

  1. Mary Seabloom:
    Jun 21, 2019 at 11:02 AM

    This sounds delish! I'm getting acquainted with my InstaPot, so will try it out later.
    Here's a suggestion - Is there a way to save recipes we're interested in? Like the New York Times Recipe Box? I know there's a sort function, but would be nice to be able to tag ones to revisit. (Or, maybe I'm a doofus and you have that already...)
    Mary


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