 | These were loosely inspired by enjoying Spicy Pineapple Chicken so much while we were in Aspen that I wanted to use more pineapple this summer and once I got home, I knew I wanted to use my crockpot while we enjoyed our day on the boat all day. We had a great time on the boat, we even saw some dolphins, and when we returned home, the pork was ready and the house smelled amazing. I just warmed some sweet potato fries in the oven and dinner was served. Miss F gobbled up the pork, no bread needed for her. One day I will try my hand at making my own Kings' Hawaiian Rolls, but for an easy summer meal, store bought works just fine. And the bonus is that Miss F and I have leftover pork to have once C returns to Aspen for the work week. |
1 pork shoulder
1 can crushed pineapple in juice (8 ounces)
½ cup ketchup
¼ cup water
¼ cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons mustard
2 teaspoons Sriracha
½ onion, sliced
2 cloves garlic, smashed
Add the pork shoulder to the crockpot. Whisk together the pineapple, ketchup, water, brown sugar, vinegar, Worcestershire, soy sauce, mustard and Sriracha in a 4 cup measure. Add the onions and garlic to the crockpot, pour the sauce overtop. Cook on low for 8 to 10 hours. Shred pork 30 minutes before serving. Return shredded pork and sauce to crock pot and reduce heat to warm. Serve on Kings Hawaiian rolls.
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