Slow Cooker Spicy Pulled Pork with Pineapple

By Coppermouse

Ingredients

• 1/2 cup low-sodium chicken broth
• 1/2 cup canned crushed tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons lime juice, plus wedges for garnish
• 1 medium onion, thinly sliced
• 1 cup chopped pineapple
• 2 jalapenos, seeded and minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon salt
• 3 pounds boneless pork shoulder or butt, trimmed of fat
• Freshly ground pepper, to taste
• 1/2 cup fresh cilantro

Preparation

Step 1

Oil a slow cooker lightly with oil.

In the slow cooker, stir together the chicken broth, tomatoes, tomato paste, lime juice, onion, pineapple, jalapeno, cumin, chipotle powder and salt. Add the pork and turn it in the sauce. Set the slow cooker to low, cover and cook for 7 hours or until the pork is fall-apart tender.

Remove the meat from the slow cooker and strain the liquid. Set the liquid aside and return the cooked onion and pineapple mixture to the pot. Using two forks, shred the meat. Discard any chunks of fat, then return the meat to the pot.

Skim the fat off the surface of the strained liquid and add back into the pot enough of the liquid to moisten the meat. Re-season with salt and pepper, to taste. Garnish with chopped cilantro and lime wedges. Serve over rice or on corn tortillas with taco-style trimmings and your favorite salsa.