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:

1. 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.
2. Cook on low 6-8 hours or even longer if your heart desires.
3. Before serving, shred the pork in the crockpot. It should shred rather easily at this point.
4. If you prefer, garnish with scallions and/or cilantro