Pork shoulder is inexpensive and is a great meat to cook in a slow cooker. Simmering a pork shoulder makes it richer and a lot more tender. Serve over mashed potatoes, noodles, rice or of course on top of some great hoagie rolls. Use the reserved meat to make turnovers or in your favorite pork casseroles. This dish may be cooked on low for 10-12 hours as well.
This recipe can easily be made with a bigger cut of meat for even more meals to prep ahead. Very easy to store in portion sized containers for a quick hot lunch.
- 1 (4 lbs) boneless pork shoulder roast
- 1 sweet onion, cut into thin wedges
- 1 (12oz) bottle of chili sauce, not the spicy sriracha style
- 1 (14oz) can chunk pineapple with juice drained and set aside
- 1/2 C of ketchup
- 2 Tbsp yellow mustard
- 1 Tbsp cider vinegar
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 1/2 tsp minced garlic
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp red pepper, crushed
- Place the meat into the slow cooker and add the onions.
- In a bowl whisk together the chili sauce, pineapple juice, ketchup, mustard and vinegar.
- Add the chili powder, cumin, garlic, paprika, salt, pepper and red pepper.
- Whisk until blended.
- Pour the mixture over the meat and onions,
- Cover the slow cooker and cook for 6 hours on high.
- Transfer the meat to the cutting board and shred.
- Toss meat in cooking liquid to moisten.
- Place the remaining meat in an air tight container with the onions.
- Add enough cooking liquid to cover the meat in container.
- Chill for up to 3 days or freeze for up to 3 months
Photo courtesy niceness
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