Hawaiian Pulled Pork

For the most recent Blogger's Choice recipe exchange, I was given Melissa's blog I Was Born to Cook.   To say I was excited would be a huge understatement! I absolutely love her blog-it has a ton of delicious recipes. The only slight issue I had was that Melissa updates her blog almost every day so there were so many yummy recipes to choose from. 

I ultimately decided on this recipe for Hawaiian Pulled Pork because it seemed like something Matt and I would both love and I hadn't made pulled pork in awhile.  Plus, with the hotter than hot summer we've been having, I love that it is made in the crockpot.  I honestly don't use my crockpot much in the summer but I really should-it's perfect because it doesn't get the entire kitchen hot. 

Matt said he was just a little skeptical of this recipe because it didn't have barbecue sauce on it.  However, he was pleasantly surprised and we both really enjoyed this version of pulled pork.  I've always loved the way pulled pork comes out in the crockpot, it really cooks the meat perfectly.

This recipe was a really nice change up from traditional pulled pork and for anyone who is skeptical, it does have most of the ingredients of barbecue sauce-Worcestershire sauce, apple cider vinegar and ketchup/tomato paste.  I served this with classic coleslaw and thought it was just perfect!

Thank you Melissa for this wonderful recipe-I'm going to have to get started on making all those other enticing recipes I found while browsing I Was Born to Cook! 

 Hawaiian Pulled Pork
3 pounds pork shoulder (or butt)
1 medium onion, chopped
1/2 cup ketchup
1/3 cup apple cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tablespoons paprika
1 tablespoon crushed red pepper flakes
2 tablespoons Worcestershire sauce
1 (15 ounce) can pineapple rings, drained and chopped
salt and pepper, to taste
rolls

Place pork in crockpot, followed by the remaining ingredients.  Cook for 6-8 hours on low.  While cooking, when meat is tender enough, break meat apart or shred with 2 forks so it absorbs more juice.

Makes about 6 servings.

Source: I Was Born to Cook, slightly adapted from The Experimental Spoon