Pineapple Pulled Pork
Put this succulent, juicy, fall-apart-tender Pineapple Pulled Pork on your meal prep recipe list! It’s got just two main ingredients and is so simple to make. Serve with a pile of simple steamed greens, a basic green cabbage slaw, or even some steamed rice.
Yields: 6 servings
- 2 tsp sea salt
- 3 lb pork shoulder roast bone-in or boneless
- 1 tbsp Olive Oil
- 3 Tbsp. minced Garlic
- 1 onion, diced
- 20 oz pineapple crushed, canned
- 1 cup chicken stock
- 1 tsp smoked paprika optional
- 1/2 tsp cayenne pepper optional
- Sea salt to taste
Directions for Stove Top/Oven:
Preheat your oven to 300 F.
Sprinkle the pork on all sides with the salt and set aside. Put a tablespoon of Olive Oil in the Dutch oven over medium-high heat until it is hot and shimmery.
Add garlic, onion and pork and sear for 4-6 minutes per side or until the pork develops a nice brown crust. Turn off the heat.
Carefully add the crushed pineapple and its juice and broth to the Dutch Oven. Cover the Dutch oven and bake in the oven for 3 to 4 hours.
Shred the meat. Remove the pot from the oven and shred the meat with two forks. Sprinkle with smoked paprika and cayenne pepper if desired. Adjust the seasoning with salt and serve. This reheats very well in a cast iron skillet because the meat will get crispy on the edges.
Directions for Instant Pot:
- Set the Instant Pot to “Saute” and heat the oil until hot.
- Sprinkle the pork with salt and pepper.
- Add onion and garlic to the oil and sear the pork in the olive oil for 4 – 6 minutes per side or until it develops a nice brown crust.
- Turn the Instant Pot to “Cancel” and then set it to “Manual” on high for 90 minutes. Add the pineapple and its juice but no extra broth to the Instant Pot.
- After 90 minutes allow the pressure to release naturally.
- Finish as above.
Directions for Slow Cooker:
- For best results, sear the meat in a cast iron skillet following the description above.
- Transfer the seared pork and onion and garlic brown bits to your Slow Cooker and add the pineapple and broth.
- Cook covered on low for 6 to 8 hours or until the pork is tender.
- You may want to add a little extra water if it seems to be drying out.
- Finish as above with seasonings