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
6poundsboneless pork shoulder roasttrimmed of excess fat
1tablespoonkosher salt
1tablespoonchili powder
½teaspoonchipotle chili powdermore if you like some heat
2teaspoonsgarlic powder
1tablespoonolive oil
2teaspoonsliquid smoke
¼cupbalsamic vinegar
4cupsdiced pineappleabout 1 small-med pineapple
¼cupred onionfinely chopped
½cupcilantrochopped
3-4cupsshredded cabbage
¼teaspoonkosher salt
Juice of 1 lime
¼cupmayonnaise
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.