We have been oven-less for about 2 months at our rental house, so I have gotten creative with the crockpot and the BBQ. Like everyone else I use our oven a lot, I only really knew how to make soups and a few other little things in the crockpot. But thank goodness for pinterest I have been able to find some great slow cooker recipes. This is one of my favorites, I've made it a few times and tweaked it to make it easy and simple!
SLOW COOKER PULLED PORK PINEAPPLE RICE BOWLS
Ingredients
Pork:
Directions:
Turn slow cooker to low, put in pork shoulder. Add in all the listed above ingredients and spices for the pork I always cook to taste so I tried to list about what I used, I will say I was pretty liberal with the cayenne and paprika. Then pour in the pineapple juice. I added more pineapple juice cause I wanted the pork to be covered and I also added a little water to make sure there was enough liquid. Cook on low for about 8 hours. You can check it around 6-7 hour make too it might be done earlier. It should fall apart very easily with a fork.
Pull pork out of the cooker, I save about a cup of liquid from the slow cooker. I simply shred the pork with a fork after it cools. Then I used the extra liquid I have saved from the crockpot and I poured it over the shredded pork to keep it tender.
For the salsa I used canned pineapple cause I LOATHE cutting up a pineapple, I'm sure fresh would taste even better. But for the salsa all you do is add together pineapple, red onion, cilantro, lime and salt and pepper.
Serve the pork atop of brown rice, then top the pork with the pineapple salsa.
Ingredients
Pork:
- 4 to 5 pound pork shoulder
- 2 tablespoons olive oil
- 1 cup pineapple juice (or juice from the pineapple chunk can)
- 1/2 tablespoon garlic powder
- 1 tbsp brown sugar
- 1 teaspoon minced onion
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- season with salt and pepper
- 1 cup pineapple chunks, or 2 cans pineapple chunks if you like pineapple
- 1/2 red onion, diced
- chopped fresh cilantro
- 1/2 lime, juiced
- pinch of salt and pepper
Directions:
Turn slow cooker to low, put in pork shoulder. Add in all the listed above ingredients and spices for the pork I always cook to taste so I tried to list about what I used, I will say I was pretty liberal with the cayenne and paprika. Then pour in the pineapple juice. I added more pineapple juice cause I wanted the pork to be covered and I also added a little water to make sure there was enough liquid. Cook on low for about 8 hours. You can check it around 6-7 hour make too it might be done earlier. It should fall apart very easily with a fork.
Pull pork out of the cooker, I save about a cup of liquid from the slow cooker. I simply shred the pork with a fork after it cools. Then I used the extra liquid I have saved from the crockpot and I poured it over the shredded pork to keep it tender.
For the salsa I used canned pineapple cause I LOATHE cutting up a pineapple, I'm sure fresh would taste even better. But for the salsa all you do is add together pineapple, red onion, cilantro, lime and salt and pepper.
Serve the pork atop of brown rice, then top the pork with the pineapple salsa.
Tada, it's all done! We used the left over pork the next for day pulled pork tacos. It was a lot of pork so just be aware you will be able to eat a few meals from it or you can use the pork for pulled pork sandwiches or tacos the next day.
Cheers and Happy Monday,
Jess
Cheers and Happy Monday,
Jess
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