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Slow Cooker Hawaiian Pork Roast

Healthy Elizabeth
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 6

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.