Ingredients
8
8 servings
- •1 (20 ounce) can unsweetened crushed pineapple in 100% pineapple juice
- •2 tablespoons minced garlic
- •2 tablespoons ground cumin
- •2 teaspoons kosher salt
- •1 teaspoon red pepper flakes
- •1 pinch freshly ground black pepper to taste
- •1 (3 pound) boneless pork butt roast
Instructions
- Combine pineapple, garlic, cumin, salt, red pepper flakes, and pepper in a bowl.
- Place pork roast into a slow cooker. Pour pineapple mixture over top. Cover and cook on Low until pork is slightly pink in the center and cooked through, about 8 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove pork roast from the slow cooker. Cut away any fat, then shred meat using two forks. Return meat to the slow cooker and mix with the juices.
Nutritional Facts
Per 8 servings
- Calories: 222
- Carbohydrate: 12g
- Fat: 11g
- Fiber: 1g
- Protein: 20g
- Sugar: 10g
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