Description
This Pineapple Pork Slow Cooker dish features tender, shredded pork shoulder simmered in a sweet and tangy pineapple barbecue sauce, served over rice or quinoa. It’s an easy, crowd-pleasing meal perfect for any occasion!
Ingredients
Scale
- 2 pounds pork shoulder, cut into 2-inch pieces
- 1 can (20 ounces) pineapple chunks in juice, undrained
- 1 cup barbecue sauce (your favorite brand)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 bell pepper, sliced (any color you prefer)
- 1 onion, sliced
- Cooked rice or quinoa, for serving
- Chopped green onions, for garnish
Instructions
- Trim excess fat from the pork shoulder and cut into 2-inch pieces. Season with salt, black pepper, and red pepper flakes in a large bowl.
- In a separate bowl, mix barbecue sauce, soy sauce, brown sugar, minced garlic, and minced ginger until well combined. Add pineapple chunks with juice and stir gently.
- Layer half of the sliced onions and bell peppers at the bottom of the slow cooker. Add the seasoned pork pieces evenly on top.
- Pour the pineapple sauce mixture over the pork, ensuring all pieces are coated. Top with remaining onions and bell peppers.
- Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir halfway through if desired.
- Check for tenderness; pork should be fork-tender. If not, cook for an additional 30 minutes to an hour.
- Remove pork, shred with two forks, and return to the slow cooker, stirring to coat in sauce.
- Serve over cooked rice or quinoa, garnished with chopped green onions.
Notes
- For a spicier kick, add more red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 360 minutes