Slow Cooker Pulled Pork Sandwiches with Pineapple Relish
Pork roast slow-cooked to perfection, served on buns and topped with a tropical-inspired pineapple relish. A sweet and savory twist on pulled pork sandwiches that your whole family will love!
Recipe adapted from Food Network
Recipe adapted from Food Network
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Slow Cooker Pulled Pork Sandwiches with Pineapple Relish
0
Servings4
0Ingredients
1 boneless pork butt or shoulder (about 5 pounds)
L&B Island Breeze Seasoning
1 cup sliced onion
Cherry tomatoes
2 cups water or chicken stock
Grilled Pineapple Relish: Oil for grilling or sautéing
1 fresh pineapple, skinned, cored and cut into 1-inch slices
2 tablespoons chopped fresh cilantro
1 tablespoon peeled and grated fresh ginger
1 lime, juiced
1 jalapeno, seeded and diced
½ red onion, diced
Kosher salt, to taste
freshly ground black pepper, to taste
Sandwich buns, for serving
Directions
- FOR THE ROAST PORK: In a skillet over high heat, sear the pork on all sides until fully browned, about 2-3 minutes per side. Transfer to slow cooker.
- Reduce heat to medium and add 1 cup of sliced onions to the skillet. Cook until softened and translucent.
- To the skillet, add cherry tomatoes and L&B Island Breeze Seasoning. Increase heat to medium-high and cook for 2-3 minutes.
- Slowly add the water or stock to the skillet, scraping the bottom of pan to deglaze.
- Add the onion-tomato mixture to the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours, until pork is cooked through and tender. Pull apart with two forks or chop.
- FOR THE PINEAPPLE SALSA: Brush each side of the pineapple slices with oil.
- Grill or sauté until dark grill marks appear or pineapple becomes glazed and dark brown, 3-5 minutes per side.
- Chop the pineapple and add it to a bowl with cilantro, ginger, lime juice, jalapeño and onions. Season with salt and pepper to taste.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Premium All-Natural Pork Boneless Shoulder Roast, 3.5 Pound
$22.72 avg/ea$6.49/lb
L&B Island Breeze Seafood Seasoning, 2.8 Ounce
$7.19$2.57/oz
Vidalia Yellow Sweet Onions, 1.25 Pound
$2.86 avg/ea$2.29/lb
NatureSweet Constellation Medley Cherry Tomatoes, 16.5 Ounce
$6.79$0.41/oz
L&B Organic Chicken Broth, 32 Ounce
Deal
$3.99 was $4.59$0.12/oz
L&B Grapeseed Oil, 16.9 Ounce
Deal
$4.99 was $5.49$0.30/oz
L&B Fresh Peeled & Cored Pineapple, 16 Ounce
$6.99$0.44/oz
Fresh Cilantro Bunch, 1 Each
$1.99
Ginger Root, 1 Pound
$6.99/lb$6.99/lb
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
Jalapeno Peppers, 0.1 Pound
$0.40 avg/ea$3.99/lb
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Morton Coarse Kosher Salt, 3 Pound
$5.69$1.90/lb
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
L&B Brioche Burger Buns, 4 Each
Deal
$3.49 was $4.99$0.87 each
Directions
- FOR THE ROAST PORK: In a skillet over high heat, sear the pork on all sides until fully browned, about 2-3 minutes per side. Transfer to slow cooker.
- Reduce heat to medium and add 1 cup of sliced onions to the skillet. Cook until softened and translucent.
- To the skillet, add cherry tomatoes and L&B Island Breeze Seasoning. Increase heat to medium-high and cook for 2-3 minutes.
- Slowly add the water or stock to the skillet, scraping the bottom of pan to deglaze.
- Add the onion-tomato mixture to the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours, until pork is cooked through and tender. Pull apart with two forks or chop.
- FOR THE PINEAPPLE SALSA: Brush each side of the pineapple slices with oil.
- Grill or sauté until dark grill marks appear or pineapple becomes glazed and dark brown, 3-5 minutes per side.
- Chop the pineapple and add it to a bowl with cilantro, ginger, lime juice, jalapeño and onions. Season with salt and pepper to taste.