Description
The savory Hawaiian BBQ pulled pork pairs perfectly with the sweetness of the pineapple salsa. Easy to make in the crockpot, this recipe makes for a tasty dinner.
Ingredients
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 teaspoon Salt
- 1 teaspoon Ginger
- ½ teaspoons Pepper
- ½ teaspoons Cayenne Pepper
- 5 pounds Boston Butt Roast
- ½ cups Sweet Onion, Thinly Sliced
- 2 cloves Garlic
- 1 Tablespoon Ginger
- 2 Tablespoons Olive Oil
- 1 can (11Oz. Size) Crushed Pineapple In Juice
- ¼ cups Soy Sauce
- 16 Slider Buns
- FOR THE SALSA:
- 1 Ripe Pineapple, Diced
- ½ Red Pepper, Diced
- ¼ Red Onion, Diced
- 1 Jalapeno, Finely Diced
- ¼ cups Cilantro, Chopped
- 1 Tablespoon Cumin
Preparation
Combine the brown sugar, garlic powder, onion powder, salt, ground ginger, pepper and cayenne pepper. Stir to combine. Rub the spice mixture over the pork roast, covering all sides.
Place sweet onion, garlic and ginger into bottom of a 5-quart slow cooker.
Heat oil in a large skillet over medium heat. Brown pork roast on all sides. Place into slow cooker on top of onions.
Pour pineapple and soy sauce over pork roast. Cook on low for 8–9 hours. When the pork is tender and fully cooked, shred the roast with two forks.
When the pork is almost finished, start assembling the salsa ingredients. Combine the pineapple, red pepper, red onion, jalapeno, cilantro, and cumin. Stir to combine. Set aside until you are ready to serve.
To assemble, place a heaping spoonful of the pork on a slider bun. Top with the pineapple salsa. Enjoy!
