Slow Cooker Hawaiian Pulled Pork

By Carolben

The pineapple juice adds a wonderful depth of flavor to this slightly sweet and savory slow cooked pork dish. Serve over rice or use as a filling for your tacos.

Ingredients

• 2 teaspoons vegetable oil
• 2 to 3 pound pork shoulder roast
• 2 cups pineapple juice
• 1 teaspoon ginger, freshly grated
• 1 teaspoon paprika
• 2 to 3 cloves garlic, minced
• 3/4 cup brown sugar, packed
• 1/3 cup soy sauce
• 2/3 cup ketchup
• 1/4 cup rice vinegar
• 2 tablespoons Sriracha
• Salt and pepper, to taste

Details

Servings 8

Preparation

Step 1

In a large skillet, heat oil over medium-high heat. Cut pork roast into half or thirds and sear on all sides until brown. Place pork roast into the bowl of a slow cooker.

In a medium bowl, whisk together remaining ingredients until well blended. Reserve 2 cups of the sauce. Pour the remaining sauce over the pork and cook for 6 to 8 hours on low, or until the roast shreds easily with a fork.

About 30 minutes before pork is ready, pour the reserved sauce into a medium sauce pan and simmer over medium heat until sauce thickens and reduces by about half. Remove the pork from the slow cooker and shred with two forks. Toss with reserved sauce and serve on rice, or as a filling for tacos or burritos.