3 lb boneless pork shoulder roast (trim off any excess fat)
4 cloves garlic
1 onion, roughly chopped
2/3 cup chopped pineapple
1/4 cup chili sauce
1/4 cup coconut vinegar
1/4 cup soy sauce with kalamansi
1/4 cup pineapple juice
2 teaspoons black pepper
1 teaspoon ground ginger
1 1/2 teaspoon liquid smoke
2 jalapeno peppers, seeds removed and chopped
juice and zest of one lime
1 tablespoon canola oil
spice rub:
2 teaspoons black pepper
2 teaspoons salt
2 teaspoons ground ginger
2 teaspoons lemon zest
Directions:
Mix the spice rub ingredients together. Rub them on the pork. In a large skillet heat the oil and then brown the roast well on all sides. Place roast in slow cooker. Add all remaining ingredients to slow cooker. Cook on high in the slow cooker 6-7 hours*. When done, meat should shred easily with a fork. Remove roast from slow cooker. Shred with a fork (or use your fingers) and set aside. Mash any solid bits left in the sauce with a potato masher. Return the pork and the sauce to slow cooker, and toss to evenly coat. Serve on rolls.
*Or on low for 8-9 hours.
My thoughts:
We have been seriously into Filipino food lately so I made this pulled pork (another one of our obsessions) with some of the flavors we have been enjoying. And the results? Swoon-worthy. Juicy, fruity (but not sweet!) and succulent; the meat just melts in your mouth. Perfect on a Hawaiian roll or just on the plate.
Notes about ingredients:
Coconut vinegar is available at Asian grocery stores.
I found kalamansi flavored soy sauce (toyomansi)at my local Asian grocery store, but you could mix light soy sauce with fresh or bottled calamansi (kalamansi) juice or lime juice for a similar effect.
I’ve never heard of coconut vinegar but this pulled pork looks awesome, I’ve been craving pulled pork recently and this looks like just the thing to satisfy that craving!
I was reading your ingredient list and thinking, “This sounds very Filipino,” and then I read your thoughts. 🙂 Did it taste a little like Pork Adobo?
Franmag- It does taste sort of pork adobo-y but more mellow and fruity.
This pulled pork sounds great, but I don’t have a slow cooker. I know I can do this in the oven but don’t know what temp or for how long. Any thoughts?
-Scott
OFG-I don’t know for sure but if I was going to try it, I’d put in a dutch oven (or something similar) and bake it at about 375 for a few hours and check it frequently.
Hi Rachel, thanks. I’ll see what I can figure out. I’ve got a nice dutch oven that is begging for some pork lovin!
This looks delicious. I have made a couple of versions of pulled pork and used the meat for sandwiches. I am anxious to try this.
375 sounds a little high for pulled pork in a dutch oven in an oven…
I’ve roasted porkloin in a dutch oven at that temp before and it was fine.
What a great variation on the classic pulled pork! Yum!
Rachel – I’m also a fellow Baltimorean (actually I live in Parkville) – and love your blog. Thanks! Where is your “local Asian grocery store”? I’d like to go there!
Hi Laura-
I get most of my Asian ingredients at H Mart or Towson Oriental.
Swoon-worthy indeed, Rachel. The sweet pineapple must go beautifully with the savory pork. I’m posting on pork with peaches next and will link to this for sure.
YUMMO!!!!