2 ½poundsboneless pork roastshoulder or neck preferred
1large onionroughly chopped
½cuplight brown sugar
black pepperto taste
Heat oil over medium-high heat in large, deep skillet or Dutch oven. Add pork and brown on all sides.
Add onion, pineapple juice, BBQ sauce, brown sugar, garlic, salt, ground paprika and black pepper to a 5-6 quart slow cooker. Place browned pork on top. Spoon some sauce from bottom and pour all over meat.
Close lid and cook on LOW for 8 hours.
Once cooking time is up, remove pork from crock (do not discard cooking liquid!). Shred pork with two forks on a large chopping board, then add back to crock with liquid.
Give pork some time to soak up juices. If it's too liquid-y, cook with lid off for a little while until thickened to your liking.
This is not overwhelmingly pineapple-y, because some members of my family are iffy about fruit in their meat... 😉 Feel free to add a can of crushed pineapple to the sauce if that's no issue at your house!
Orange juice is a great substitute if you're out of pineapple. Apple juice is delicious, too.
Pork neck or shoulder work best, for a leaner version use pork loin - it may be a little tougher/drier.
Feel free to leave out the onion/garlic, if you prefer.
Feel free to skip browning the meat if you're short on time - you'll lose some flavor, but the recipe is still delicious.
If you're pressed for time, roast the pork in the oven. Assemble the recipe as directed in a large Dutch oven, then bake with the lid on at 360°F for 90-120 minutes.