Pineapple Pulled Pork

Set it and forget it! Pork shoulder turns fall-apart tender in a bright, sweet sauce of pineapple juice, ketchup, warm spices, and The Olive Leaf Pineapple Balsamic. Finish with fresh pineapple for juicy pops of flavor—great for buns, bowls, or tacos.

Ingredients (4–6 servings)

• 1½ lb pork shoulder (boneless), trimmed
• ¼ cup pineapple juice
• ½ cup water
• 1 small onion, roughly diced
• 2 Tbsp minced garlic
• 1 Tbsp yellow mustard
• ½ cup ketchup
• ½ tsp ground cumin
• 2 tsp paprika (smoked, if you like)
• ¼ cup The Olive Leaf Pineapple Balsamic
• 1 cup fresh pineapple, diced
• Kosher salt & black pepper, to taste

Directions

1. Load the pot. Scatter onions in the slow cooker; season pork with salt and pepper and set on top.
2. Whisk the sauce. In a bowl, combine pineapple juice, water, Pineapple Balsamic, garlic, mustard, ketchup, cumin, and paprika. Pour over pork.
3. Cook. Cover and cook HIGH 5 hours or LOW 7–8 hours, until pork is fork-tender.
4. Shred & finish. Transfer pork to a board, shred with two forks, and return to the cooker with the diced pineapple. Stir and cook 30–60 minutes more to mingle flavors.
5. Serve. Spoon over toasted buns or into warm tortillas; drizzle with the cooking juices.

Optional crispy edges: Spread shredded pork on a sheet pan and broil 2–4 minutes before serving.

Serve With

Pickled red onions, cilantro-lime slaw, sliced jalapeños, or an extra splash of Pineapple Balsamic. Great over coconut rice, too.

How to Store

Refrigerate up to 4 days or freeze up to 3 months. Rewarm gently with a splash of water or juices.