A delightful fusion of rich barbecue flavors and sweet, tangy pineapple. This dish brings together tender slow-cooked pulled pork with savory pineapple salsa for a mouthwatering experience.
Ingredients
Scale:
1 (4-5 pound) boneless pork shoulder roast
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup pineapple juice
1/2 cup apple cider vinegar
1/4 cup soy sauce
1 cup pineapple juice
1/4 cup brown sugar
2 tablespoons soy sauce
1 tablespoon cornstarch, mixed with 2 tablespoons water
1 cup fresh pineapple, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 tablespoon lime juice
Salt and pepper to taste
Barbecue pulled pork sandwiches
Shredded pork tacos with pineapple
Rice or quinoa
Instructions
Prepare the Pork Roast: Rinse the pork shoulder under cold water and pat dry with paper towels. Rub it thoroughly with olive oil, salt, black pepper, smoked paprika, garlic powder, and onion powder. Ensure the rub is evenly distributed.
Slow-Cook the Pork: Place the seasoned pork in a slow cooker. Pour pineapple juice, apple cider vinegar, and soy sauce over the pork. Cover and cook on low for 8-10 hours or until the pork is tender and easily pulled apart with a fork.
Make the Pineapple Glaze: In a saucepan, combine pineapple juice, brown sugar, and soy sauce. Bring to a simmer over medium heat. Stir in the cornstarch mixture and cook until the sauce thickens.
Shred the Pork: Once the pork is cooked, transfer it to a large dish and shred it using two forks. Mix the shredded pork with the glaze, ensuring it's coated evenly.
Prepare the Pineapple Salsa: In a bowl, combine diced pineapple, red bell pepper, red onion, cilantro, lime juice, salt, and pepper. Mix well and set aside.
