Back in the day before the internet was fast enough to download pictures in under 5 minutes… you remember. When getting online meant plugging the phone line into the computer; I had a bunch of cookbooks. My favorites were my crock pot cookbooks because it was so easy. One thing that always stood out to me is they all had the same theme. They have soups, stews, roasts, and then 5 variations of each one. There weren’t unique crockpot recipes. It was seriously the same ones over and over with just a couple changes. It sucked! Believe me when I say, this is not just a simple variation on pulled pork. This Crockpot Pineapple Pulled Pork is full of flavors and just amazing!
You can make as much or as little of this as you want. I am in the go big or go home camp. I would rather make enough for an army and then freeze half for another night than just make a little. So my Pork Picnic Roast filled my crockpot. I tossed in the seasoning and used a knife to poke some holes in the top. This is great if you have some frustrations that you need to take out. 😉 I then opened a can of pineapple chunks packed in juice. This is important!! You don’t want to use that syrupy stuff. Dump the pineapple over the top and crank that crockpot on.
PS: I am using this Crockpot for this recipe.
The bigger the piece of meat the longer it is going to take. You can see mine filled the crockpot. It was about 6 lbs. I had mine on high for 6-7 hours before it was done. A normal 3 lbs sized picnic roast will take 3 – 3.5 hours on high or 6-8 hours on low.
Once your pork is cooked through, shred it right in the crockpot. I then transferred some of the pork to a skillet and added sweet BBQ sauce and a little more pineapple. You can really use whatever sauce you want, but the sweet pulls out the flavors of the pineapple the best.
Serve on toasted buns with some fresh cilantro. Our sides were homemade coleslaw and fries. Every plate was completely licked clean.
- 3 pound boneless pork shoulder roast (picnic roast)
- 1 tsp garlic salt
- ¼ tsp ginger
- sprinkle of pepper
- 15 ounce can pineapple Chunks in Juice, undrained
- Sweet BBQ Sauce
- More pineapple for serving, if desired
- Fresh Cilantro
- In a 5 quart or larger crockpot place pork roast. Stab repeatedly with knife so that the juices and seasonings can penetrate the roast.
- Sprinkle with garlic salt, ginger, and pepper. Pour the can of pineapple chunks and their juice over the top. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- When done shred with 2 forks right in the crockpot.
- Remove some of the meat from the crockpot and place in a skillet. Heat with some BBQ sauce and additional pineapple if desired.
- Serve on toasted buns and top with fresh cilantro.
- If you have a large crockpot you can use a larger roast and freeze the extras for another night. I cooked a 6 lb roast on high for 8 hours. When ready to freeze store in a labeled airtight container for up to 2 months. When ready to serve; defrost and reheat in a skillet with sauce.
- This recipe is gluten free. Just be sure to serve on gluten free buns and use a gluten free bbq sauce.
As for the other half of my pork, I put it in a gallon ziploc freezer bag and labeled it. When we are ready for pulled pork again I will just defrost, heat it in a skillet with sauce and some pineapple and we are good to go for a quick and easy meal!