Essentials
▢4 pounds of lean pork shoulder
▢One 20-ounce container of crushed pineapple in pineapple juice
▢1/3 cup of soy sauce alternative
▢2 tablespoons of finely chopped fresh garlic
▢2 teaspoons of paprika
▢1 teaspoon of ground onion
▢1/2 teaspoon of kosher salt
▢1/2 teaspoon of freshly ground black pepper
▢2 tablespoons of either vegetable oil or grapeseed oil
▢Optional: 1.5 tablespoons of cornstarch mixed with 2 tablespoons of water to thicken the sauce
Instructions
Preparation of Ingredients: Begin by placing the crushed pineapple with its juice in the slow cooker. This process enables the pork to marinate and tenderize as it cooks.
Seasoning and Browning the Pork: In a separate bowl, combine the paprika, onion powder, salt, and pepper. Generously coat the pork shoulder with this spice mixture. Preheat a large skillet with the oil over medium-high heat. Once hot, sear the pork shoulder for approximately 2-3 minutes per side or until a golden crust forms on each side.
Cooking: Carefully transfer the seared pork shoulder to the slow cooker, placing it on top of the pineapple chunks. Cover the slow cooker and set it to cook on low heat. The cooking duration should be between 4-6 hours if you prefer the pork to be sliced or up to 8 hours if you desire the pork to be easily shreddable.
Thickening the Sauce: This step is optional and can be employed if a thicker sauce is desired. Once the pork is thoroughly cooked and tender, remove it from the slow cooker. In a small bowl, blend the cornstarch with water to create a smooth slurry. Pour this mixture into the slow cooker and stir well to incorporate it into the juices, allowing the sauce to thicken effectively.
Final Preparation: After thickening the sauce, either slice or shred the pork shoulder, according to preference. You may then return the pork to the slow cooker to mix with the sauce and pineapple, or alternatively, plate the pork and generously drizzle with the sauce. Serve while hot.