This Recipe Saved My Crock-Pot From Being Left At the Curb!

Needing to take a meal to someone? I just signed up to bring food to a couple who just had a baby, but you know how it is with sleep schedules of a newborn! Instead of bringing a pan of enchiladas or a lasagne, I am going to make a pot of this and take over a pasta salad along with a bag of fresh rolls.

Perfect! Plus I love the fact that you can put this on a bed of lettuce and sprinkle with feta cheese for a lighter fare.

Pineapple Chili Pulled Pork

Ingredients

• 3-4 lbs of Pork Shoulder, Pork Loin, Or The Butt Roast, cut into large 1-2 inch cubes
• 1 Pineapple; washed, cored and cut into 1-2 inch chunks
  ~ Save the Husks becuase they go in the crock pot too!~
• 4 Chicken Bullion Cubes
• 1 4-6oz can Hatch Green Chiles or Ortega works
• 1/4 cup Champagne Vinegar

For the Seasoning

• 2 Tablespoons Cumin
• 2 Tablespoon Garlic Salt
• 2 Tablespoons Onion Powder
• 1 Tablespoon Paprika
• 2 Tablespoons Brown Sugar (Optional!!!)
• 1/2 tsp Cayenne Pepper (Optional)

Combine all seasonings to create a rub

Instructions

1. Run down all pork pieces with the seasoning combination.
2. Layer pork, chiles, and pineapple chunks in your crock-pot, sprinkling with leftover seasoning as you go.
3. Once all pork, chiles, and pineapple are in the slow cooker, pour champagne vinegar over the top.
4. Cover everything with the pineapple husks, fruit side down so that the brown tough skin is facing up.
5. Place lid on slow cooker and cook on high heat for 6-8 hours (usually six is plenty).
6. Shred and serve!

Wow.. what a perfect dish for a luau as well! Just toss some Hawaiian Rolls on a platter and you have sliders that are super easy.

Recipe and photo courtesy of Juli at Flirting with Flavor.