Pineapple Pulled Pork
Author: Anita
Prep time: 20 mins
Cook time: 6 hours
Total time: 6 hours 20 mins
Ingredients
  • Dry rub:
  • 2 tbsp salt
  • 2 tbsp black pepper
  • 2 tbsp dark brown sugar
  • 2 tbsp paprika
  • 1 tbsp cayenne
  • ....
  • 6-7 lb pork shoulder roast
  • 1 cup pineapple juice
  • 1 cup apple cider vinegar
  • 1 20 oz can crushed pineapple (with juice)
  • 2 tbsp Worcestershire
  • ½ tbsp liquid smoke
  • ½ tbsp garlic powder
  • 2 tbsp minced seeded jalapeno (or serrano) chiles - about 1 medium chile
  • optional: Serve with buns & cole slaw
Instructions
  1. Mix the dry rub ingredients in a small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with a plastic bag or wrap and refrigerate for at least 2 hours or overnight.
  2. Combine the pineapple juice, vinegar, crushed pineapple,Worcestershire, liquid smoke, garlic powder and jalapeno.
  3. Place in a 5 quart or larger slow cooker. Pour the liquid mixture on top and cook on low for 6 to 8 hours until fork tender.
  4. Remove the roast from the slow cooker and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite sized pieces and place on a serving dish. Place the shredded pork in a large skillet, pour on the liquid, and cook on medium high to reduce the liquid, about 15 minutes or so. Note: you can freeze the pork and the liquid separately and then combine the two when you take it out to serve it later. This is my preference as it comes out closer to freshly prepared.
  5. Optional: If you like the shredded pork crispy, brown it in a skillet and pour on a small amount of the liquid; then cook a bit more until liquid is absorbed.
  6. Serve & enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/main-courses/pork/pineapple-pulled-pork/