Slow Cooker Pulled Pork with Pineapple (Gluten-Free) (Dairy-Free With No cheese!)

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Serving Size: 4

Prep Time: 30 minutes

Cook Time:

• Pulled Pork: 6-8 hours on low

• Brown Rice: 40-45 minutes

PULLED PORK WITH PINEAPPLE:

• 2 pounds boneless pork shoulder (pork butt)

• 1/2 a pineapple, peeled and cut into chunks

• 1/2 cup orange juice (enough to cover the bottom of the crockpot)

• 5 bay leaves

• 1 tsp garlic powder

• 1 tsp salt

• 1/2 tsp pepper

• 1 tsp paprika

• 1 tsp chili powder

• 1 tsp cumin

• 1 tsp cinnamon

• 1 tsp oregano

FOR THE MEAL:

• 2 cups of brown rice (naturally gluten-free BUT always make sure its gluten-free on package labeling!)

• 2 cups of shredded romaine lettuce

• 1 cup of shredded mozzarella cheese (optional for our dairy-free friends: to make dairy-free, leave out the cheese!)

• 1/4 cup of diced pineapple for topping

Instructions:

1. Start by patting the pork shoulder dry. Rub the entire pork shoulder with garlic powder, salt, pepper, paprika, chili powder, cumin, and oregano.

2. Pour the orange juice into the bottom of the crockpot, just enough to cover the base. Add 3 bay leaves to the liquid (optional: for extra sweetness, you can add pineapple juice!)

3. Place the seasoned pork shoulder into the crockpot. Add the remaining bay leaves and the pineapple chunks on top of the pork.

4. Cover and cook on low for 6-7 hours or until the pork is tender and easily shreds with a fork.

5. While the pork is cooking, prepare the meal toppings. Shred the romaine lettuce, shred the mozzarella cheese, and dice the remaining pineapple.

6. Prepare the brown rice (it is naturally gluten-free but always check the label!) according to package instructions, making 2 cups of cooked rice

7. Once the pork is done, remove it from the crockpot and shred it using two forks (this should be done soon after you remove the pulled pork from the crockpot, to ensure it will be easy to shred while it is warm and tender!)

8. Listed below are two additional OPTIONAL steps if you have time, if not continue to step 9.

9. Serve the shredded pork over a bed of brown rice

10. Top with your fresh toppings! Shredded lettuce, shredded mozzarella, and diced pineapple.

11. Serve and enjoy your delicious gluten-free pulled pork with pineapple!

Optional Broiling for Crispy Pork:

1. After Shredding the Pork: Once the pork is fully cooked and shredded, spread it out evenly on a baking sheet lined with parchment paper.

2. Crisp the Pork: Preheat your broiler to high. Place the shredded pork under the broiler for 5-10 minutes, or until the edges of the pork become crispy and caramelized. Keep an eye on it to prevent burning.

3. Toss for Even Crispiness: Halfway through, give the pork a quick toss to ensure that all of it gets nice and crispy.

4. Remove from the Broiler: Once the pork reaches your desired level of crispiness, remove it from the oven and set it aside.

Optional Sauce from the Juice:

1. The Liquid: After the pork is done cooking, carefully trasfer the remaining juice (leaving the pineapple and bayleaves in is okay!) leftover from the crockpot into a saucepan.

2. Boil Down the Sauce: Place the saucepan over medium-high heat and bring the liquid to a simmer. Let it cook down for about 10-15 minutes, stirring occasionally, until the sauce thickens and becomes a more concentrated flavor.

3. Taste and Adjust: If you’d like, you can add a bit more seasoning—such as a pinch of salt or pepper to enhance the flavor. If you want a touch of sweetness, you can also add a small amount of honey, bbq sauce or maple syrup.

4. Serve: Once the sauce is thickened to your liking, drizzle it over the shredded pork or serve on the side as a dipping sauce.Be sure to toss the bayleaves and enjoy the cooked pineapple, or use the fresh diced pineapple as a sweet refreshing topping!

By broiling the pork and making the sauce, you’ll elevate the dish with crispy, flavorful bits of pork and a rich, tangy sauce that complements the sweetness of the pineapple. It’s a great way to use every bit of flavor!

Pat the pork shoulder dry (pork butt)

Cut pineapple: chunks or diced

Gather your seasonings:

5 bay leaves, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp chili powder, 1 tsp cinnamon, 1 tsp cumin, 1 tsp oregano

Add the seasonings together and mix in bowl

Rub your dry pork shoulder with the seasonings!

Fill bottom of crockpot just enough to cover it with orange juice and add a few bay leaves. Then place your seasoned pork shoulder into crockpot.

Add diced or chunks of pineapple on top of pork

Finish with remaining bay leaves

Cover pork shoulder and cook for 6-7 hours on low in crock pot / slow cooker

Slow-cooked perfection! The pork is all tender and ready for shredding!

Transfer pork to cutting board and shred with two forks

OPTIONAL STEP FOR CRISPINESS (after you have shredded the pork shoulder):

Evenly spread out shredded pork onto pan and add juice from crockpot

Broil for 5-10 minutes

OPTIONAL STEP FOR SAUCE:

Transfer the remaining juice from the crockpot to a saucepan and boil the sauce down. Cook it down for 10-15 minutes, stirring as the sauce thickens.

Final step: serve and enjoy! Deliciously gluten-free pulled pork with pineapple, served over fluffy brown rice and topped with crisp shredded lettuce, pineapple and shredded cheese (or skip the cheese for a dairy-free option!)