Pineapple Pulled Pork


1 1/2 lb pork shoulder

1/4 C pineapple juice

1/2 C water

1 small onion, roughly diced

2 T garlic, minced

1 T mustard

1/2 C ketchup

1/2 tsp ground cumin

2 tsp paprika

1/4 C of The Olive Bin's Pineapple White Balsamic Vinegar

1 C pineapple, diced into bite-sized chunks


  1. In a slow-cooker, placed diced onions on the bottom and then place the pork shoulder on top.
  2. In a small bowl, mix together the pineapple juice, water, balsamic, garlic, mustard, ketchup, cumin, and paprika. Once combined, pour on top of the pork shoulder. Place slow-cooker on high, cook for 5 hours (or on low, 7 hours).
  3. With one hour remaining on cook time, pull out the pork shoulder and shred with two forks on a cutting board. Add back into the crockpot with the diced pineapple chunks and mix together in the juices. Serve in a wrap or on a bun. Add your favorite toppings and enjoy!

Associated Products

Pineapple White Balsamic