Slow Cooker Tropical Pulled Pork

Make a crowd-pleasing Slow Cooker Tropical Pulled Pork by using the Olive Oil Divine Mango Chipotle Balsamic BBQ Sauce as a rich marinade. The natural enzymes in the pineapple juices break down the pork shoulder over a slow, 8-hour simmer, leaving you with tender meat infused with smoky chipotle heat and bright tropical fruit flavors.

 Slow Cooker Tropical Pulled Pork

• Prep time: 15 minutes
• Cook time: 8 hours (Low) or 4–5 hours (High)
• Yield: 8–10 servings

Ingredients

• 4–5 lbs pork shoulder (boneless or bone-in)
• 1 cup Olive Oil Divine Mango Chipotle Balsamic BBQ Sauce (plus extra for serving)
• 20 oz can pineapple chunks in 100% juice (undrained)
• 1 medium red onion, roughly chopped
• 4 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp coarse kosher salt
• 1 tsp black pepper  

Instructions

1. Season the meat: In a small bowl, mix the chili powder, cumin, smoked paprika, salt, and pepper. Rub this spice blend evenly over all sides of the pork shoulder. 
2. Layer the slow cooker: Place the chopped red onion and minced garlic at the bottom of your slow cooker.
3. Add the main ingredients: Set the seasoned pork on top of the onions. Pour the entire can of pineapple chunks (including the juice) and 1 cup of the Mango Chipotle Balsamic BBQ Sauce directly over the pork.
4. Slow cook: Cover and cook on Low for 8 hours (recommended for maximum tenderness) or on High for 4 to 5 hours. The pork is ready when it registers an internal temperature of at least 205° F and pulls apart easily with a fork. 
5. Shred the pork: Transfer the meat to a large cutting board or baking sheet. Use two forks to shred the pork, discarding any large pieces of excess fat or bones.
6. Toss and serve: Skim any excess fat off the top of the leftover juices in the slow cooker. Return the shredded pork back into the slow cooker pot to soak up those sweet and smoky pineapple juices. Perfect for tropical sliders on toasted brioche buns or BBQ Pork Bowls served over a bed of cilantro-lime rice, black beans, and diced fresh avocados.