Slow Cooker Pineapple Pulled Pork
Rated 5.0 stars by 1 users
Category
Pork Roast
Servings
4
Prep Time
15 minutes
Cook Time
8 hours
Add a Hawaiian twist to classic pulled pork with a flavor-packed blend of soy sauce, pineapple juice and garlic that’s infused in every bite. Cooking the pork collar low and slow makes it extra tender and perfect for piling atop buns or tucking inside tortillas with plenty of fresh pineapple for garnish.
Author:Kelly Senyei of Just a Taste
Ingredients
-
1 American Kurobuta pork collar
-
½ cup low-sodium soy sauce
-
1 cup chicken stock
-
1 cup pineapple juice
-
¼ hoisin sauce
-
¼ cup light brown sugar
-
2 tablespoons minced garlic
-
1 cup diced pineapple
-
1 tablespoon cornstarch, whisked with 2 tablespoons water
-
Tortillas or buns, for serving
Directions
Place the pork collar in an 8-quart slow cooker.
In a medium bowl, whisk together the soy sauce, chicken stock, pineapple juice, hoisin sauce, brown sugar and garlic.
Pour the sauce over the pork, cover the slow cooker and cook on “low” for 6 to 8 hours or on “high” for 3 to 4 hours until the pork is fork-tender and easy to shred.
Transfer the pork to a cutting board then use two forks to shred it into pieces. Place the shredded pork in a medium bowl then add the diced pineapple.
Transfer half of the liquids from the slow cooker into a small saucepan (discard the other half). Bring the sauce to a boil then whisk in the cornstarch mixture and continue boiling it until it reaches a syrupy consistency, 3 to 5 minutes.
Pour the sauce over the shredded pork and pineapple, tossing to combine. Serve atop buns or inside tortillas.