Slow Cooker Pineapple Pork

Servings 4 sandwiches
Prep Time


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


For the roast pork:

  1. 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.

  2. Reduce heat to medium and add 1 cup of sliced onions to the skillet. Cook until softened and translucent.

  3. To the skillet, add cherry tomatoes and L&B Island Breeze Seasoning. Increase heat to medium-high and cook for 2-3 minutes.

  4. Slowly add the water or stock to the skillet, scraping the bottom of pan to deglaze.

  5. 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.

For the pineapple salsa:

  1. Brush each side of the pineapple slices with oil.

  2. Grill or sauté until dark grill marks appear or pineapple becomes glazed and dark brown, 3-5 minutes per side.

  3. Chop the pineapple and add it to a bowl with cilantro, ginger, lime juice, jalapeño and onions. Season with salt and pepper to taste.