Description

This Slow Cooker Pineapple BBQ Pulled Pork is a delectable, tender pork roast infused with sweet pineapple juice and smoky BBQ flavors. Perfect for easy meal prep, this recipe yields juicy, flavorful pulled pork that can be served in sandwiches, tacos, or alongside your favorite sides. Using a slow cooker ensures the pork becomes melt-in-your-mouth tender with minimal effort.

Ingredients

Scale

Meat and Marinade

1 tbsp oil
2 ½ pounds boneless pork roast (shoulder or neck preferred)
½ cup pineapple juice
½ cup BBQ sauce
½ cup light brown sugar
2 cloves garlic (crushed)

Vegetables and Spices

1 large onion (roughly chopped)
2 teaspoons salt
1 teaspoon ground paprika
Black pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Brown the pork: Heat oil over medium-high heat in a large, deep skillet or Dutch oven. Add the pork roast and brown it on all sides to develop flavor and seal in juices.
Prepare the slow cooker: In a 5-6 quart slow cooker, add the chopped onion, pineapple juice, BBQ sauce, light brown sugar, crushed garlic, salt, ground paprika, and black pepper. Stir to combine.
Cook the pork: Place the browned pork roast on top of the mixture in the slow cooker. Spoon some sauce from the bottom over the meat. Close the lid and cook on LOW for 8 hours to allow the pork to become tender and soak up the flavors.
Shred the pork: Remove the pork from the slow cooker and place it on a large chopping board. Using two forks, shred the meat finely. Do not discard the cooking liquid.
Combine and thicken: Return the shredded pork to the slow cooker along with the cooking liquid. Let it soak for a few minutes. If the sauce is too thin, cook with the lid off for a short time until it thickens to your liking.

Notes

For best results, use pork shoulder or pork neck for tenderness and flavor.
You can adjust the amount of BBQ sauce and brown sugar based on your preferred sweetness and tanginess levels.
If you prefer spicier pulled pork, consider adding a pinch of cayenne or chili powder in step 2.
This pulled pork is excellent served on buns, in tacos, or as a main dish with sides like coleslaw or cornbread.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.