Shelly's Recipe

POLYNESIAN PULLED PORK - Crock pot

Category: Sandwiches

3 lb pork roast
1 1/2 cups pineapple soda (divided)
1/2 cup mango nectar
1 16oz bottle ketchup
1/4 cup of chili sauce
1 tablespoon of liquid smoke
1 tablespoon Worcester sauce
2 teaspoons Montreal steak seasoning
1 table spoon of jerk seasoning
1 small onion chopped
2 cloves garlic minced
1/4 teaspoon Cinnamon
1/4 teaspoon cumin
2 tablespoons butter

Put the roast in the crock pot and pour 1 cup of the pineapple soda over it and turn it to high and cook for one hour (I admit, I did splash a bit the mango nectar in it too, but can not tell you how much maybe a few tablespoons, I had to buy a can of it and in the pop aisle once open it go to waste if not consumed)

While it is cooking in the slow cooker, in a large sauce pan melt the butter and add the chopped onion along with the garlic, Cinnamon and cumin and saute till tender. Add the rest the pop, mango nectar, ketchup, chili sauce, liquid smoke, and Worcester and give a good stir over medium heat. When the sauce start to bubble, add the Jerk and Steak seasonings to it, and give a taste. Adjust to your liking, you may want bit more heat add more the jerk and chili sauce. remember the is sweet already in the slow cooker and it add to sweetness.

Once the sauce is to your liking, take it off the heat, and add it to the slow cooker with the pork roast. Turn the slow cooker down to LOW, and let cook for 8-10 hours. Occasionally stir the sauce as it cooks.

When done, take the roast out the slow cooker and put on a plate and shred it using two forks. Basically this means you pull it apart with the forks. Put the meat shreds in a bowl and just ladle some the sauce out the slow cooker over the shreds, till they are well coated. You can reserve some the sauce from it to use as extra sauce, otherwise throw the sauce away that is left in the slow cooker. Serve it up on sandwiches. Tastes really great the next day as left overs. (Personally, I think it tastes better.)