Slow Cooker Pineapple BBQ Pulled Pork is an easy dinner recipe you can put together in no time at all.
Serve it in buns as a simple sandwich dinner, or turn it into yummy summer tacos!
I have a husband who hates the crockpot. So I make my slow cooker meals when he’s not looking 😉
In all fairness, I don’t think a crockpot is right for every recipe out there. But it is certainly right to make pulled pork!
I really wanted a simple pulled pork that can be turned into both sandwiches or tacos, too – and since I love all things BBQ…
… This Slow Cooker Pineapple BBQ Pulled Pork recipe was born!
Even my slow cooker hating husband enjoyed this, despite the fact that he saw me cook it in there. Hey, I can’t always hide.
What I love about this slow cooker pulled pork recipe:
- It’s very easy to make. This is a real throw-together crockpot recipe. You can choose to brown the meat on the stove before adding it to the crock – but it’s not mandatory if you’re feeling lazy.
- You can totally make it your own. You don’t even need to use pineapple juice if you’re not into the whole sweet and savory bbq type stuff. Just use stock, water or orange juice instead.
- You can turn it into (almost) anything you want – serve it on sliders as sandwiches, in tortilla wraps as tacos or over rice as a simple dinner.
How to make pineapple bbq crockpot pulled pork:
1. Brown the meat
If you opt to brown the meat, do it in a large skillet. A deep skillet will keep the fat from splattering everywhere, which means less cleanup!
It’s not necessary to brown the meat though if you’re lacking the extra time.
2. Slow cook the meat
Place all the liquids and seasoning in the crockpot, THEN add the meat. You don’t want to set the meat on the dry bottom of the crock, or it might stick to it and burn.
Cook the meat on low for 8 hours until it’s fall-apart tender.
3. Shred the meat
Once the cooking time is up, lift the pork out of the crockpot. Don’t discard the cooking liquid!
Shred the pork on a large chopping board with two forks. Then add it back to the crock with the cooking liquid and let it soak it all up.
If it’s still too liquid-y for your liking, just cook it with the lid off for a little while longer.
Serve it however you like: On buns, as tacos or over rice!
You can make this even more pinapple-y!
Ok, so there are some members in this household who are not always thrilled about fruit with their meat. And no, it’s not the husband.
If that’s no issue at your house and you like thinks extra tropical, feel free to add a can of crushed pineapple to the sauce!
Also, this recipe is freezer friendly!
One of my all-time favorite things about this recipe? It’s super freezer-friendly, AND it makes way more than we can eat as a family.
I can usually divide this batch into three portions: One to eat right when I made it, and two for the freezer.
We just finished our last batch when we came home from our beach trip – it was the nicest thing to have a home cooked meal after an 18 hour drive without having to do much actual cooking.
How to freeze pulled pork:
Let the pork cool completely, then pack it into freezer bags or glass containers.
Label it and then freeze it for up to 3 months.
Defrost it in the fridge overnight and then reheat it in a saucepan until it’s boiling and piping hot.
And if you just so happen to have a fellow slow cooker hater at home? This recipe will convert anyone 😉
Get the printable recipe for this Pineapple BBQ Pulled Pork:
Slow Cooker Pineapple BBQ Pulled Pork
- 1 tbsp oil optional if you’re browning the meat first
- 2.5 pounds boneless pork shoulder roast
- 1 large onion roughly chopped
- 1/2 cup pineapple juice
- 1/2 cup BBQ sauce
- 2 cloves garlic crushed
- 2 teaspoons salt
- 1 teaspoon ground paprika
- black pepper to taste
- If you’re browning the meat first: Heat the oil in a large, deep skillet. Add the pork and brown on all sides.
- Mix the sauce: Add the onion, pineapple juice, BBQ sauce, garlic, salt, ground paprika and black pepper to a 5-6 quart slow cooker.
- Cook: Place the pork in the slow cooker with the sauce. Spoon some sauce from the bottom and pour it all over the meat. Close the lid and cook on low for 8 hours.
- Shred: Once the cooking time is up, remove the pork from the crock. Do not discard the cooking liquid! Shred the pork with two forks on a large chopping board and add it back to the crock with the liquid.
- If it’s too thin: Give the pork some time to soak up the juices. If it’s way too liquid-y, cook it with the lid off for a little while until it’s thickened to your liking.