Crockpott(ed) Pineapple Pork
You know we love using our crockpot as often as we can. Amidst our hectic lifestyles it is always easy to throw a bunch of ingredients into the big-ol-pot in the AM, let cook for 6- 10 hours during the day so you can come home to a finished meal.
Here we have one of my all-time favorite meat pairings; pineapple and pork! This one hits you just in time for the fourth of July celebration in the coming days. Just throw a bunch of this together perhaps the night before or get it going early in the morning so by lunch or dinner time you have yourself a beaut of a meal!
What You Shall Need:
2-2.5 lbs pork shoulder (boneless or bone-in)
2 cups pineapple, cubed. Use fresh rather than can, if possible
6 garlic cloves peeled and cut into halves or quarters
1 small sweet onion, sliced
1/2 cup vegetable or chicken broth
1 lemon, juiced
1 lime, juiced and zested
1 tsp cumin
1 tsp coriander
1 bay leaf
1 tsp cayenne pepper
1 cinnamon stick
Salt and pepper, to taste
What You Shall Do:
- Pretty simple steps here; first you add all the ingredients into the slow cooker but make sure to place the pineapple ON TOP of the pork.
- Cook on low 6-8 hours or even longer if your heart desires.
- Before serving, shred the pork in the crockpot. It should shred rather easily at this point.
- If you prefer, garnish with scallions and/or cilantro