Ingredients
6
6 servings
- •1 (20 ounce) can pineapple chunks in juice
- •0.333 cup brown sugar
- •0.25 cup low-sodium soy sauce
- •1 small onion, sliced
- •2 cloves garlic, minced
- •1 teaspoon crushed red pepper flakes
- •0.5 teaspoon ground ginger
- •0.5 teaspoon ground black pepper
- •1 (3 pound) pork butt roast
Instructions
- Pour pineapple chunks and juice in a bowl; add brown sugar, soy sauce, onion, garlic, pepper flakes, ginger, and black pepper and stir to combine.
- Cut pork butt in quarters and place in a slow cooker. Pour pineapple mixture over top.
- Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 6 to 8 hours.
- Shred pork in the juices and serve.
Nutritional Facts
Per 6 servings
- Calories: 534
- Carbohydrate: 30g
- Fat: 28g
- Fiber: 1g
- Protein: 40g
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