Here’s another take on sweet pulled pork with a Tex-Mex flair. Pineapple and honey are such great complements to the pork and the jalapeños. If you have a lot of meat left, you can transfer it to a freezer-safe container and freeze for a later meal. (Psst—all of the shredded-meat recipes in this book are freezer-friendly!)
Prep time 20 minutes
4- to 5-pound (1.8 to 2.2 kg) pork roast (loin or shoulder)
11/2 tablespoons (27 g) sea salt
1 tablespoon ground ginger
1 teaspoon black pepper
4 cups (660 g) chopped fresh pineapple
4 cloves garlic, smashed
2 jalapeños, seeded and diced
1 shallot, sliced
1/2 cup (120 ml) chicken broth
1/4 cup (85 g) honey
Squash Noodles or Cauliflower Rice (shown here and here), for serving
1 Place the pork roast on a sheet pan. Remove the excess fat, but don’t remove it all.
2 Combine the salt, ginger, and pepper in a small bowl. Rub the seasonings all over the pork roast and place it in a 6-quart (5.7 liter) slow cooker.
3 Place the pineapple, garlic, jalapeños, and shallot on and around the pork. Pour the chicken broth down the side of the cooker. Drizzle the honey over everything.
4 Cover and cook on low for 6 to 7 hours for a loin roast and 7 to 8 hours for a shoulder roast. The meat should pull apart easily with a fork.
5 Remove the roast from the slow cooker and shred it.
6 Remove any unwanted bits of fat or pork from the cooking juices. Puree the juices, pineapple, jalapeño, and garlic, preferably using an immersion blender.
7 Return the shredded meat to the slow cooker and mix it with the juices. Cut one of the limes in half and squirt half of the juice over the meat. Cut the remaining limes into wedges.
8 Serve with desired side dish.