I have come to the conclusion that if I am to continue to post recipes and thoughts about cooking, I am going to have to do it while the thoughts are fresh in my head -- like immediately after dinner. Sad as it is, I can't keep a thought in my head these days for very long, especially a subtle change I may have made in a recipe, or even where I found it in the first place! I am sad to admit I might be getting senior brain! Ahhh!
Anyway...enough about my forgetful brain...this is a recipe you won't forgot, not only because it's so easy to make, but because it's so tasty. I just cleaned up the dishes and here I am with all my fresh thoughts.
The easy to tasty ratio of this recipe is perfect. I put the pork shoulder in the slow cooker this morning before we left for Mass and after spending some time this afternoon traveling to help Doug's mom with some household stuff, we returned home to some yummy smelling pork.
The taste is similar to a barbecued pork, but the pineapple flavor is definitely there and the flavors are a little more mellow. The texture was very tender -- but was not falling off the bone, so it wasn't mushy at all.
We love our pulled pork with cole slaw, so each sandwich was served with a toasted Hawaiian slider bun and a dab of cole slaw.
The recipe idea originated here at The Beeroness, but I made quite a few changes. We had many types of beer in the fridge downstairs, but none were IPA and not knowing a stout from a lager (I rarely drink beer), I chose to add about 4 oz of good white wine instead. If you'd rather not add alcohol, I think a 1/2 cup of pineapple juice would be wonderful, too.
Pineapple Pulled Pork
makes 24 sliders
4 cloves of garlic, peeled
¼ cup low sodium soy sauce
2 T. Worcestershire sauce
1/4 cup Heinz chili sauce
2 t. sriracha
2 T. brown sugar
2 cup chopped pineapple (I used frozen nuggets, slightly thawed)
3.5 lb pork shoulder
salt and pepper
12 ounces IPA (or 1/2 cup good white wine or pineapple juice)
24 Hawaiian rolls, split
In a food processor or blender add the garlic, soy sauce, Worcestershire sauce, chili sauce, sriracha, brown sugar and pineapple. Process until well combined.
Place the pork shoulder inside a slow cooker, salt and pepper all sides liberally.
Pour the pineapple mixture and the IPA beer over the pork.
Cook on low for 8 hours.
Remove roast from slow cooker and cool a little before shredding. Strain juices. After shredding pork, pour some of the juice over and let sit. Use a straining spoon for serving.
Serve with cole slaw, fresh fruit salad, a pasta salad, or serve over steamed white rice instead of buns with some steamed green beans.