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Recipe Printable
Slow Cooker Hawaiian Pork Roast
Equipment
- slow cooker/crock pot
Ingredients
- 3 lb boston pork butt
- 2 red onions, cut into 1 inch wedges
- 4 cloves garlic, smashed
- 2 in fresh ginger, grated
- 1 cup coconut aminos
- ¼ cup brown sugar or coconut sugar
- ¼ cup rice vinegar
- ½-1 tbsp sriracha sauce
- 1 medium pineapple, peeled, cored, and cut into 1 inch chunks or about 3 cups frozen pineapple
- 2-3 green onions, for topping
Instructions
- Set your slow cooker to low.Place the onions, garlic, and ginger in the slow cooker, then place the pork roast on top of the onion layer.
- In a small bowl, whisk together the coconut aminos, brown sugar, rice vinegar, and sriracha sauce. Pour the sauce over the top of the pork.
- Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours, until the pork easily shreds and the pineapple is tender and juicy.Remove the pork from the slow cooker, shred it into large pieces, and return it to the slow cooker. Stir the pork into the pineapple and cooking liquid.
- Serve shredded pork over rice, accompanied by a drizzle of the cooking liquid and a sprinkle of green onions.
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Can’t wait to try out this recipe. Looks delicious for the summer. I noticed a typo in the recipe. It’s in the first instructions. It says ‘bork roast’ instead of pork. Thought you might like to know. Enjoy watching your channel. You are an inspiration. You help me think outside of the box with my garden veggies. Thanks so much.
Joanna
Have you ever made this with chicken? We don’t eat much pork.
I made this for dinner last night and it was incredible! Didn’t change a thing to the recipe. Planning to use the leftovers to make Hawaiian roll sandwiches.