The summer heat is kicking in and I'm all about not heating up the kitchen! This pork shoulder roast took a tropical turn when I added pineapple to the crock pot. It's sweet, sticky, spicy with pineapple chunks that will take you to the islands!
- 5-6 pound pork shoulder roast
- 1 sweet onion, diced
- 1/4 -1/2 cup thinly sliced candied jalapeños
- 1/2 cup low sodium soy sauce
- 2 tablespoons of hoisin sauce (may substitute dark brown sugar 1/4 cup)
- 2 cans chunky pineapple, drained
- 3 cloves of garlic, chopped
- 1/2 teaspoon of minced ginger
- 1 green bell pepper, diced
In a small bowl add the sweet onion, candied jalapeños, soy sauce, hoisin sauce, pineapple chunks, garlic, ginger and bell pepper. Stir to combine. Place the pork in the slow cooker, fat side up. Pour the pineapple mixture over the pork. Cook on low for 8-9 hours or high for 5-6 hours.
When pork is done, place on a cutting board to rest 10 minutes before shredding or cutting into chunks. Reserve the liquids into a glass bowl. Chill in refrigerator to separate the fat. To crisp the pork up like carnitas you can use a large skillet over medium-high heat, add a spoonful of the fat and the pork. Cook for 5 minutes turning as needed to crisp. In a large bowl add the cooked bell peppers, pineapple chunks, reserved liquid and pork. Combine and serve on flour tortillas.