Pull out your slow cooker and toss in the ingredients for a savory and satisfying Crockpot Pineapple Pulled Pork. It’s fantastic on sandwiches, wraps, or rice bowls.
Simple recipes can still deliver big flavor. I love classic crockpot pulled pork, but adding pineapple gives it a bright, sweet twist that makes it feel new and exciting. This version is especially good in warm weather when you don’t want to spend much time over a hot stove. It’s a family-friendly dish that’s easy to scale up or down depending on how many you’re feeding.
I usually make a large batch so there’s plenty for dinner and extras for the freezer. For this cook I used a pork picnic roast that filled my crockpot. I seasoned the roast, then used a knife to poke holes in the meat so the juices and seasonings could sink in.
Next I opened a can of pineapple chunks packed in juice — make sure it’s pineapple in juice, not heavy syrup — and poured the whole can, including the juice, over the roast. Then I covered the crockpot and let it do its work.
The cooking time depends on the size of the roast. A 3-pound picnic roast typically needs 3–3.5 hours on high or 6–8 hours on low. My 6-pound roast took about 6–7 hours on high to become tender enough to shred.
When the pork is fork-tender, shred it directly in the crockpot. For extra flavor, I remove a portion of the shredded meat and warm it in a skillet with sweet BBQ sauce and a bit more pineapple. The sweetness complements the pineapple beautifully, but you can use your preferred sauce if you like a different flavor profile.
Serve the pulled pork on toasted buns and garnish with fresh cilantro. We enjoyed ours with homemade coleslaw and fries — everything was devoured.
Crockpot Pineapple Pulled Pork
Ingredients
- 3 pound boneless pork shoulder roast picnic roast
- 1 tsp garlic salt
- 1/4 tsp ginger
- 1 sprinkle pepper
- 15 ounce pineapple chunks in juice, undrained
- Sweet BBQ Sauce
- Additional pineapple optional for serving
- Fresh cilantro
Instructions
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Place the pork roast in a 5-quart (or larger) crockpot. Poke the roast several times with a knife so the seasonings and juices can penetrate.
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Sprinkle the roast with garlic salt, ginger, and a pinch of pepper. Pour the can of pineapple chunks and its juice over the top. Cover and cook on low for 6–8 hours or on high for 3–4 hours.
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When the pork is tender, shred it with two forks directly in the crockpot.
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If desired, remove a portion of the shredded meat and warm it in a skillet with sweet BBQ sauce and extra pineapple to coat the pork.
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Serve on toasted buns and finish with fresh cilantro.
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To freeze extras: cool the shredded pork, place in labeled airtight containers or freezer bags, and freeze for up to 2 months. Thaw and reheat in a skillet with sauce when ready to serve.
Gluten Free
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This recipe is gluten free when served with gluten-free buns and a gluten-free BBQ sauce.
The remaining portion of my cooked pork went into a labeled gallon freezer bag. When we want pulled pork again, I simply thaw a portion and warm it in a skillet with sauce and pineapple for a fast, delicious meal.