Description
A tropical twist on pulled pork featuring a sweet and savory glaze of pineapple, soy sauce, and ginger. Tender, shreddable pork shoulder cooked low and slow for maximum flavor.
Ingredients
Scale
- 4–5 lb pork shoulder (pork butt)
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups pineapple chunks
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Season the pork shoulder on all sides with salt and black pepper.
- In a bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and grated ginger.
- Place the seasoned pork shoulder in the slow cooker.
- Pour the glaze over the pork, ensuring it is evenly coated.
- Distribute pineapple chunks around and on top of the roast.
- Cover and cook on low for 8 to 10 hours until the meat is tender enough to shred.
- Remove the pork to a platter and shred using two forks.
- Return the shredded pork to the slow cooker and stir in the cooking juices and softened pineapple chunks.
- Let sit on the warm setting for 15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Hawaiian-Inspired