SLOW COOKER JAPALENO PINEAPPLE PORK

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Slow Cooker Jalapeno Pineapple Pork with just six ingredients is crispy with a sweet, sticky, spicy glaze and meltingly soft pineapple chunks.

Slow Cooker Jalapeno Pineapple Pork wasn’t actually supposed to make an appearance on the blog this soon. I was saving it for later because the blog has had so many slow cooker recipes recently. The pictures had been hanging out on my memory card for a couple of months (I cook and shoot pictures pretty far ahead of time because life is so unpredictable – as well as light!) and I figured I would post it towards the summer when it was more pineapple season friendly.

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Then we made the Slow Cooker Jalapeno Pineapple Pork again for dinner last night. My husband said, “this must have like a hundred thousand hits on your blog” and I told him I hadn’t posted it yet. Yeah. He looked at me like I was an alien and said, “you need to bump this up to the front of your schedule.” It is so rare for him to comment on my posting schedule, so I’m going to run with it and bump my one pot creamy chicken dish back in the schedule to bring this to you all today

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Yield: 10 servings
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Course: Main
Cuisine: American

Ingredients

  • 6 pound pork shoulder roast
  • 1 yellow onion , diced
  • 2 jalapenos , 1 sliced thinly for garnish and one diced
  • 1/2 cup low sodium soy sauce
  • 1/4 cup dark brown sugar
  • 1 pineapple , peeled, cored and cut into 1″ chunks
  • 1/4 cup fresh cilantro or parsley for topping.

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. In a small bowl add the yellow onion, diced jalapeno, soy sauce, brown sugar and pineapple chunks and stir to combine.
  2. Put the pork in the slow cooker, fat cap side up.
  3. Pour over the pineapple-jalapeno mixture.
  4. Cook on low for 8-9 hours or on high for 4-5 hours.
  5. If you’d like to reserve the liquids at the end remove the pork and pineapple pieces then drain the liquid into a glass measuring cup.
  6. Let the fat settle to the top and spoon it off or let it chill in a refrigerator and then just scrape it off the top.
  7. If you’d like this pork to taste like crispy carnitas you can crisp it up in a pan with a spoonful of the fat on medium high heat, or just spread it onto a sheet pan and put under the broiler for 45-60 seconds.
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