Smoky Slow Cooker Pulled Pork With Pineapple Slaw

This Smoky Slow Cooked Pork is great served over rice, wrapped up in lettuce leaves or just eaten on it's own. Top it with a sweet and crunchy pineapple slaw and it's makes for a super flavorful meal that even my picky eaters gobble up!

Course Main Course

Cuisine American

Keyword crock pot pork, pineapple salsa, pulled pork entree

Prep Time 20 minutes

Cook Time 8 hours

Total Time 8 hours 20 minutes

Servings servings

Calories 288kcal

Author Heather Cheney

Ingredients

6 pounds boneless pork shoulder roast trimmed of excess fat
1 tablespoon kosher salt
1 tablespoon chili powder
½ teaspoon chipotle chili powder more if you like some heat
2 teaspoons garlic powder
1 tablespoon olive oil
2 teaspoons liquid smoke
¼ cup balsamic vinegar
4 cups diced pineapple about 1 small-med pineapple
¼ cup red onion finely chopped
½ cup cilantro chopped
3-4 cups shredded cabbage
¼ teaspoon kosher salt
Juice of 1 lime
¼ cup mayonnaise

Instructions

Combine salt, chili powders and garlic powder in a small bowl and spread over the meat. Sear the roast in a hot skillet with the olive oil until golden brown on all sides. Transfer roast to the slow cooker.
Combine liquid smoke and balsamic vinegar in small bowl and pour over the roast. Cook on low for 7-8 hours or until its tender and easily shreds with a fork.
Once cooked, remove roast from the slow cooker and shred. Pour the juices created from cooking into a fat separator or large measuring cup and either pour or spoon off the fat that rises to the top. Return the shredded meat to the slow cooker and combine with the cooking juices. Cover and let cook an additional 5 minutes.
Combine all the ingredients for the slaw and season to taste. Serve the pork topped with the slaw on top of rice or wrapped up in lettuce leaves.

Nutrition