Crockpot Pineapple Pulled Pork Recipe
Pull out your slow cooker and throw in the ingredients for this savory and delicious Crockpot Pineapple Pulled Pork. Amazing on sandwiches, wraps, or rice bowls.
Recipes don’t have to be difficult to be full of flavor and amazing! I love making Crockpot Pulled Pork, but a few changes to a classic and you can have something new, incredible, and delicious! This recipe is perfect for the summer when it is too hot to cook! The whole family will love this Crockpot Pineapple Pulled Pork.
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 turn 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 to cook. 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.
Crockpot Pineapple Pulled Pork
- 3 pound boneless pork shoulder roast picnic roast
- 1 tsp garlic salt
- 1/4 tsp ginger
- 1 sprinkle pepper
- 15 ounce pineapple Chunks in Juice, undrained
- Sweet BBQ Sauce
- pineapple if desired for serving
- 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.Double and Freeze
- 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!
It looks so good and easy too. I can’t wait to try it. I love pineapple 🍍