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Spicy Pineapple Pork Roast

Prep Time 15 minutes

Ingredients

  • 1 small yellow onion diced
  • 16- oz. fresh pineapple cut into 1” chunks
  • ¼ c. gluten-free soy sauce*
  • 2 t. rice wine vinegar
  • 1 T. honey
  • 1 T. sesame oil
  • 2-3 cloves fresh garlic minced
  • 2 t. five-spice powder
  • 1 medium red bell pepper cut into 1” chunks
  • 1 medium jalapeno pepper finely diced
  • 2 T. natural creamy peanut butter
  • 2 T. extra virgin olive oil
  • 1 4-5 lb. pork shoulder butt roast trimmed
  • Salt and black pepper to taste
  • ¼ c. fresh pineapple juice
  • 3 T. fresh cilantro chopped
  • Optional: 2 T. arrowroot

Instructions

  1. Add onion, fresh pineapple chunks, soy sauce (*can substitute coconut aminos), rice wine vinegar, honey, sesame oil, garlic, five-spice powder, bell pepper, jalapeno pepper, and peanut butter to a 5 or 6-quart slow cooker crock. Stir to combine thoroughly.
  2. Heat olive oil in a large skillet over medium-high heat. Season trimmed pork roast on all sides with salt and pepper, to taste. Add to hot skillet and sear on all sides, approximately 2-3 minutes per side. Transfer seared pork to slow cooker crock.
  3. Reduce heat to medium and deglaze skillet with fresh pineapple juice. Use a spatula to scrape up flavorful brown bits from bottom of pan. Remove from heat and pour pan juices into the slow cooker.
  4. Cover and cook over high heat for 3-4 hours or low for 6-8. When finished, stir in fresh cilantro and transfer pork and pineapple mixture to a serving platter with a slotted spoon. Cover and keep warm.
  5. Optional: If desired, create a slurry by combining 2 tablespoons arrowroot and ¼ cup of juices from the slow cooker. Transfer remaining juices from the slow cooker to a large skillet over medium-high heat and whisk in the arrowroot slurry until well combined. Cook for several minutes or until sauce is reduced and thickened.
  6. To serve, spoon warm pork and pineapple mixture over a bed of cooked brown or cilantro-lime rice. Top with the juices or thickened sauce, if desired, and enjoy!

Recipe Notes

Trim as much excess fat as possible from the pork butt roast prior to cooking. This will greatly reduce the amount of fat that ends up in the very flavorful juices/sauce.