Tender, juicy pulled pork is made easy with a simple spice rub, pineapple juice, and a crockpot. With almost no prep time, throw this together and let your crockpot do all the work.
3-4lbpork shoulder, butt, or picnic roast,excess fat trimmed
2/3cuppineapple juice
salt & cracked pepper
spice rub
1tspchili powder
1tspcumin
1/2tspbasil or oregano
1/2tsponion powder
1/2tspground mustard
1/8tspcayenne pepper
Instructions
Mix together all the spices for the spice rub and set aside (don't include salt & pepper in the rub).
Rub coarse salt generously over the whole piece of meat. Cover with cracked pepper. Then rub in the remaining spices all over the meat, but avoid fatty parts – don't waste your spices there!
Transfer seasoned meat to the crockpot and pour pineapple juice over the bottom – it should be enough to cover the bottom of your crockpot around the meat.
Cook on low 8-10 hours, or until it shreds easily with a fork.
Remove the meat to shred on a separate dish (for ease; not necessary if you want to shred in the crockpot). If you seem to have a LOT of juices (over half full) take some out and return the meat to the juices to stay warm until you're ready to eat. Season again with more salt to taste. ** If you're not in a rush, the juices really soften up the pork and infuse it with more flavors – keep it on warm for about 30 minutes before serving.
Serve with warm sweet potato rolls, barbecue sauce, and your favorite toppings – like caramelized onions, poblano peppers, or fresh coleslaw!
Notes
I absolutely love How Sweet Eats' Sweet Potato & Honey Rolls. They are amazing on their own, of course, but these also made a fun addition to this meal. I kept them the same size as the original recipe so that we could have these as sliders.