February 16, 2011
Pineapple Barbecue Pulled Pork, Slow Cooker Style
Pineapple Barbecue Pulled Pork, Slow Cooker Style
Quick! Quick! Hurry up and... WAIT!
I fancy myself a pretty good scrambler. I'm not blessed with amazing luck, nor am I fantastically organized, but things do seem to come together for me in the eleventh hour. Does that ever happen to you? I call it being 'Forty-Five Minutes Ready.' I can be showered dressed and out the door (looking presentable, even!) in forty-five minutes. I can have my house prepared for company (just don't check the closets!) in forty-five minutes. And I can have a pretty decent dinner on the table in forty-five minutes. It's just the way my life works. Forty-five minutes.
This recipe was born of my 'Nearly Prepared' way of living. I had thawed a pork shoulder with the intention of making our beloved slow roasted pulled pork. As I was setting up to throw everything in the slow cooker, I discovered we were completely out of Worcestershire sauce. And, that's kind of the main ingredient. So, I ducked my head into the pantry and started sifting through cans and bottles. It makes my husband crazy that I stockpile nearly anything canned, jarred or bottled that is on sale, but I can't tell you how many dinners this habit has rescued. I emerged from the pantry with a bottle of barbecue sauce and a can of diced pineapples. One more rummage through the deep freeze for some leftover hamburger buns and, folks, dinner was saved. And delicious to boot!
Slow Cooker Pineapple Barbecue Pulled Pork
Ingredients:
- One pork shoulder (about 5 pounds)- One bottle barbecue sauce (about 18 ounces)
- One can diced pineapples, not drained (15 ounces)
- All purpose seasoning
Directions:
1. Sprinkle all purpose seasoning over the entirety of pork shoulder and place meat in slow cooker.2. Dump can of pineapples over pork.
3. Pour bottle of barbecue sauce over pork.
4. Cover and cook 10 hours on low or 6 hours on high.
6. Shred with a fork and serve on hamburger rolls!
QUICK NOTE! My family loves this with a side of baked beans and canned corn. We use whole wheat hamburger buns, vegetarian baked beans and low sodium corn to keep things a little healthier.
So, tell me! Do you have a scramble recipe? What's your best on the fly meal? How much do you love stocking up the pantry?
