Slow Cooker Pineapple Pork
Servings:*
4 sandwichesIngredients
- Roast Pork:
- 1 boneless pork butt or shoulder (about 5 pounds)
- L&B Island Breeze Seasoning
- 1 cup sliced onion
- Cherry tomatoes
- 2 cups water or chicken stock
- Grilled Pineapple Relish:
- Oil for grilling or sautéing
- 1 fresh pineapple, skinned, cored and cut into 1-inch slices
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon peeled and grated fresh ginger
- 1 lime, juiced
- 1 jalapeno, seeded and diced
- ½ red onion, diced
- Kosher salt and freshly ground black pepper
Directions
-
In a skillet over high heat, sear the pork on all sides until fully browned, about 2-3 minutes per side. Transfer to slow cooker.
-
Reduce heat to medium and add 1 cup of sliced onions to the skillet. Cook until softened and translucent.
-
To the skillet, add cherry tomatoes and L&B Island Breeze Seasoning. Increase heat to medium-high and cook for 2-3 minutes.
-
Slowly add the water or stock to the skillet, scraping the bottom of pan to deglaze.
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Add the onion-tomato mixture to the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours, until pork is cooked through and tender. Pull apart with two forks or chop.
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Brush each side of the pineapple slices with oil.
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Grill or sauté until dark grill marks appear or pineapple becomes glazed and dark brown, 3-5 minutes per side.
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Chop the pineapple and add it to a bowl with cilantro, ginger, lime juice, jalapeño and onions. Season with salt and pepper to taste.