Slow Cooker Pineapple Pulled Pork Recipes

Steps:

• Place pork roast into a slow cooker. Combine crushed pineapple, garlic, cumin, salt, red pepper flakes, and pepper in a bowl. Pour over pork roast. Cover slow cooker.
• Cook on Low until pork roast is cooked through, about 8 hours. Remove pork roast from slow cooker, cut off any fat, and shred the meat using 2 forks. Return meat to the slow cooker and mix with the juices.

Steps:

• For the Hawaiian pulled pork: In a small bowl, mix the onion powder, salt, garlic powder and pepper. Rub the mixture on all sides of the pork. Put the pork in a slow cooker and cook on low for 8 hours.
• Shred the pork with 2 forks, removing any large pieces of fat. Pour the broth into a fat separator or skim off the fat. In a bowl, whisk 2 cups of the skimmed broth with the crushed pineapple, hoisin, honey, soy sauce and vinegar. Put the pork back in the slow cooker and stir in the sauce. Cook on low for 1 hour.
• For the slaw: Meanwhile, combine the cabbage, rice vinegar, sugar, celery seeds and some salt and pepper in a bowl and toss to coat. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.
• Serve the pulled pork on Hawaiian buns topped with slaw.

Steps:

• Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
• Cover, and cook 7 hours on Low.

Steps:

• - Rub pork shoulder all over with all purpose seasoning and place in slow cooker.
• - Dump can of pineapples (undrained) over pork.
• - Pour bottle of barbecue sauce over pork.
• - Lift pork a little to let the sauce get underneath.
• - Cook on high for six (6) hours or low for ten (10) hours.
• - Shred in the pot and mix with the juice.
• - Strain & serve!

Steps:

• Place pork shoulder and chicken broth in a slow cooker.
• Cook on Low for 5 to 7 hours. Drain all the liquid from the slow cooker and shred pork with fork. Mix barbeque sauce, onion, and pineapple into shredded pork. Continue cooking 1 to 1 1/2 hours more.

Steps:

• In a 3-1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chilies, onion, chili powder, cumin, and garlic powder; mix well.
• Cover and cook on the low heat setting 8-1/2 to 9 hours until the pork and beans are tender, stirring once halfway through the cooking time, if possible.
• Stir in the pineapple chunks and serve.

Steps:

• Rub salt and pepper over roast. Transfer to a 5- or 6-qt. slow cooker. In a small bowl, mix the mango nectar, pineapple, chutney, lemon juice and zest. Add to slow cooker. Cook, covered, on low until meat is tender, 6-8 hours. Cool slightly., Remove roast from slow cooker. When cool enough to handle, shred meat with two forks. Strain cooking juices, discarding fruit; skim fat. Return cooking juices and meat to slow cooker. Stir in green onion. Serve on buns. If desired, top with jalapeno.,

Steps:

• Pour pineapple chunks and juice in a bowl; add brown sugar, soy sauce, onion, garlic, pepper flakes, ginger, and black pepper and stir to combine.
• Cut pork butt in quarters and place in a slow cooker. Pour pineapple mixture over top.
• Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 6 to 8 hours.
• Shred pork in the juices and serve.