Slow Cooker BBQ Pulled Pork

By rebecca78

The cut that I’m using here, top loin boneless roast, is not the most commonly used piece of meat for pulled pork. But I find that using the traditional pork shoulder (aka Boston butt, which is a strange name since it’s not the butt) is way too fatty for me. The top loin boneless roast still has a little bit of fat to keep things from getting too dry but is more manageable to work with.

Ingredients

• 3 lb top loin roast boneless pork loin
• salt and pepper
• 12 oz pineapple juice
• 2 cups BBQ sauce

Details

Adapted from fifteenspatulas.com

Preparation

Step 1

Sprinkle the pork all over with salt and pepper, then place the entire pork loin in the slow cooker. Add the pineapple juice, then cover the slow cooker with a lid and cook on low overnight, no less than 8 hours and up to 12 hours.

When the pork is done cooking, remove the enameled slow cooker pot from the slow cooker and place it in the fridge for 4-6 hours, until the fat hardens (you will see the fat hardened on the surface, and it will look sort of like white chocolate). Remove the solidified fat with a spoon and discard, or strain the liquid. Pour the liquid (which is a mixture of the pork juices and pineapple juice) into a saucepan placed over medium high heat, and add the BBQ sauce. Cook this for 20 minutes until slightly reduced.

In the meantime, shred the pork on a cutting board or platter with your fingers or two forks. Toss the shredded pork in the BBQ sauce and serve. Enjoy!