Talk about a pick-me-up. Nothing makes your taste buds scream ‘MORE’ than a helping of pineapple pulled pork. Use either canned pineapple or cut up your own. Either way, we know you’ll be asking for seconds.
3lbs boneless pork shoulder roast
freshly ground black pepper
up to 1lb of pineapple (Can include the juice)
Trim large amounts of fat from your pork roast. We leave a little on but remove to your preference
Coat outside of pork roast with garlic salt and pepper
Take your pineapple (already diced if using fresh pineapple) and cover the pork in the crock pot feel free to add in the juice as it will mix as part of the base for the slow cooking. If you use the pineapple liquid, you won’t need to add any sauce for a base.
Cook on low for 8-10 hours for maximum tenderness (cook on high degree if pressed for time)
Remove cooking liner with pork from the crock pot - drain liquid. Pour in your 2-3 cups of Triple Crown Classic sauce and with a pair of forks or ‘bear claws’, pull the pork apart - the meat should be extremely workable and should fall apart
Replace on low (or medium) and cook until the sauce is hot as well