Slow Cooker Pineapple Pulled Pork
Yields 10
  1. ⅓ cup packed brown sugar
  2. ¼ cup chili powder
  3. 1 boneless pork shoulder roast (about 4 pounds)
  4. 2 cups pineapple cubes from 1 Del MonteⓇ Pineapple
  5. ⅓ cup soy sauce
  6. 1 large onion, sliced
  7. ½ cup ketchup
  8. 5 tablespoons apple cider vinegar, divided
  9. ⅓ cup mayonnaise
  10. 1 teaspoon fine sea salt
  11. 1 bag Mann’sⓇ Broccoli Cole Slaw
  12. 10 hamburger buns
  1. In a small bowl, whisk together sugar and chili powder. Rub mixture all over pork.
  2. In a blender combine pineapple and soy sauce and blend until smooth.
  3. Add onions and pineapple-soy mixture to a slow cooker on low heat. Place pork in slow cooker, cover, and cook until very tender, 6 to 8 hours (time will vary depending on the slow cooker). The meat should be fork tender.
  4. Shred pork, removing and discarding excess fat.
  5. Pour 1 cup of the juices and the onions from slow cooker into a blender and add ketchup and 3 tablespoons vinegar. Blend until smooth.
  6. Toss shredded pork with pineapple-ketchup sauce to taste.
  7. When ready to serve pork, in a large bowl whisk to combine remaining 2 tablespoons vinegar, mayonnaise, and salt. Add cole slaw and toss to coat.
  8. Serve pork with slaw, buns, and any remaining sauce.
Del Monte Fresh Produce N.A., Inc