It’s a real shame no one has invented a scratch-and-sniff internet yet.
I mean, I wish I could share with you the wonderful aroma that was floating out of the slow cooker and filling my home when I made this yesterday. If you could get just a whiff of it, you would feel peace and joy.
But since scent-enhanced blogging is still just a fantasy, you will have to imagine how good this dish smells. Look at the picture, read the recipe and let yourself be warmed by the aroma of onions and pork and pineapple melting together over low heat for hours.
Another option is to make this dish when you get home tonight. Or stop by my place for dinner. We have leftovers.
Slow Cooker Pineapple Pulled Pork
Onion, 1, chopped
Garlic, 1 clove, chopped
Canned pineapple (no sugar added), 1 14-oz can,
Coconut milk, 1 cup
Bone-in pork shoulder roast, 2-3 pounds
Salt and pepper to taste
- Add all ingredients to slow cooker. Mix well.
- Cook for 7-8 hours over low heat.
- Using two forks, pull meat from bone and shred into chunks.
- If you want, you could top this with all sorts of yummy things, like crushed red pepper, lime juice, fresh cilantro or whatever suits your tastes!