Slow cooker alert! You know you want it. Enjoy a tropical "BBQ" like dinner after a long day at work with little effort. Sit back and relax.Ingredients:
3 lbs of boneless pork butt shoulder roast, trimmed of excess fat
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper2 cups chicken broth
1 tablespoon hickory flavored liquid smoke
1 tablespoon Extra Virgin Olive Oil
2 onions, chopped
4 cloves of garlic, minced
1 small can of pineapple chunks
1 13.5 oz jar of Tropical Sweet N' Spicy Sauce
8 cheesy Kaiser Rolls
8 slices of Colby Jack Cheese
Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add chicken broth and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
Shortly before the pork is almost done, heat the Extra Virgin Olive Oil in a skillet over medium-high heat and sauté the onion with the minced garlic and pineapple chunks for about 5 minutes or until the onions starts to caramelize. Remove from heat and set aside.
Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the Tropical Sweet N' Spicy Sauce and the sautéed onion mixture. Continue to cook for another 20-30 minutes until the pork is hot again.Serve on cheesy Kaiser Rolls with slices of Colby Jack cheese.