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!


  • 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 use frozen tomatoes from our summer garden or CSA) 
  • 1 onion, coarsely chopped 
  • 6 cloves garlic, coarsely chopped 
  • 2 T. mustard 
  • 3 T. apple cider vinegar 
  • 1 T. olive oil 
  • 2 T. sweet paprika 
  • 1 T. smoked paprika 
  • ¼ t. cayenne pepper (or more if you want it spicier) 
  • 1 ½ t. salt 
  • ½ - 1 t. pepper 
  • 1 c. pineapple chunks from a can 
  • ¾ c. pineapple juice from the can


  1. Put the pork (frozen or thawed) in your slow cooker and pour in about a quart of broth. 
  2. Cook on low overnight if thawed or for a full day if frozen. 
  3. When cooked, shred the pork and drain any extra liquid. 
  4. Combine all other ingredients in a food processor and blend until smooth. 
  5. Add to slow cooker with shredded pork (you may not need all the sauce, depending on the size of your roast) and cook on low for 5-6 hours.

The sauce will cook down, so add a little more than you’ll eventually want for the final consistency. Freeze the extra sauce to use for another batch.

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