Crockpot Pineapple Pulled Pork

Crockpot Pineapple Pulled Pork

It’s hard to believe I never used a crockpot until a few years ago. I was totally missing out. There are some things that are just so much easier to cook in the crockpot, meat being the first thing that comes to mind. It’s my go-to method when I need shredded chicken, beef, or pork.

I have been experimenting with different ways of preparing pork roast in the crockpot. This one turned out well. The pineapple juice made the meat even more tender and the sweetness complimented the flavor of the pork (I think pork need a little sweeness).

I pulled the pork and made sandwiches with it on Rosemary Focaccia and topped with Pickled Collards for crunch and acid and a drizzle of BBQ sauce. So good. It would have been better if I hadn’t totally mucked up the focaccia (I ran out of flour and subbed whole spelt flour….turned out very dense), but even good cooks mess up sometimes. It’s OK. Learn and move on.

Crockpot Pineapple Pulled Pork on Rosemary Foccacia with Pickled Collards

Crockpot Pineapple Pulled Pork

1 4 – 5 pound Boston butt pork roast
1 medium onion, thinly sliced
1 20 ounce can crushed pineapple with juices
Favorite dry rub (or use recipe below), about 1 tablespoon per pound of meat

Rub the pork roast with the dry rub. Layer the sliced onions on the bottom of the crockpot. Place the seasoned pork roast on top of the onions. Dump the pineapple and juices over the pork roast. Place the lid on the crockpot and cook on low for 10 hours or on high for 5 hours. The meat should be very, very tender.

Remove the cooked pork from the crockpot, leaving much of the pineapple and onion. Remove any fat. Shred the pork with two forks.

Crockpot Pineapple Pulled Pork Spice Rub

Dry Rub

2 tablespoons brown sugar
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper

Combine all the ingredients. This makes a perfect amount for a 4 – 5 pound roast.


Pineapple Crumble

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I had not initially planned on making a dessert for our Easter meal. I had some fresh pineapple I wanted to use. The pineapple wasn’t ripe enough to just eat and since I’m doing this gluten-free diet for my thyroid, I couldn’t go to my stand-by quick bread recipe or make a cake. I’m a big fan of fruit crumbles and decided to go that route. I have made all kinds of fruit crumbles, but this is the first time making one with pineapple. I thought the pineapple would compliment the coconut ingredients I planned on using. I was right. There is a reason why pineapple and coconut are a classic combination.

The crumble turned out well. It was especially good with a scoop of vanilla ice cream. The pineapple I used wasn’t ripe, so it didn’t release very many juices. The addition of a tablespoon of pineapple or orange juice would have probably helped. I also think I should have added some shredded coconut. Not much, perhaps just a tablespoon of shredded coconut with the pineapple (or in the crumble topping).

Pineapple Crumble

1 1/2 to 2 cups of fresh pineapple, chopped
1/2 cup old-fashioned oats
1/8 cup coconut flour
2 tablespoons coconut sugar (or brown sugar), plus 1 tablespoon more if fruit needs more sweetness
2 tablespoons sliced almonds (or other type of nuts), optional
2 tablespoons coconut oil, melted (or butter)

Preheat oven to 350 degrees. F.

Place chopped pineapple in a small baking dish. If the pineapple is not very sweet, you can sprinkle the fruit with a tablespoon of coconut sugar.

To make the crumble topping, combine oats, coconut flour, and 2 tablespoons of coconut sugar in a small bowl. Drizzle in the melted coconut oil and mix the ingredients until the oil is well incorporated and the mixture is crumbly. Top the pineapple with the crumble topping and bake in a 350 degree oven for 30 to 40 minutes or until the crumble topping is golden brown.

Serve warm or at room temperature. Vanilla ice cream makes a great accompaniment.

Tropical Fruit Bread

From March 23, 2006:  I made this yummy bread today.  It’s really nice and moist and has a pineapple-upside-down-cake-like texture.  I added 1/4 cup of sweetened flaked coconut to half the batter (so I had 2 mini loaves with coconut and 2 without) and I loved the bread with the coconut more than without.  If you like coconut, add 1/2 cup to the recipe.  The loaves with the coconut took longer to cook.  Just check for doneness with a toothpick.

Tropical Fruit Bread

2 cups flour
1 tsp, baking soda
2 tsps. baking powder
1/2 tsp. salt
1 (8 1/4 oz.) can crushed pineapple, undrained
1 cup mashed banana (about 3 small)
1/3 cup orange juice
1/2 cup butter or margarine (1 stick)
3/4 cup sugar
2 large eggs, beaten
1 cup chopped macadamia (pecans or walnuts work)

Preheat oven to 350 degrees.  Spray one 9-inch loaf pan or 4 mini loaf pans with cooking spray and set aside.  In a small bowl mix the dry ingredients together and set aside.  Combine pineapple, banana and orange juice on another small bowl and set aside.  In a large bowl cream butter and sugar together, add eggs and beat well.  Add a small amount of the flour mixture alternately with the fruit mixture, mixing only enough to moisten the flour.  Stir in the nuts and pour batter into pan(s).  Bake for 55 mins to 65 mins (about 35 minutes for mini loaf pans).  Test with toothpick.  Cool on wire rack 10 mins. and remove from pan and continue to cool on rack.

Adapted from a recipe from: A Taste of Aloha by The Junior League of Hawaii