↞ recipe box start page
Category: Sandwiches
Prep Time: Cook Time: Total Time:
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.)
view more member recipes
POLYNESIAN PULLED PORK - Crock pot
view my recipes
print
save
Category: Sandwiches
Prep Time: Cook Time: Total Time:
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.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Polynesian Pork Chops - Crock Pot
by sgre52160
6-8 thick pork chops, trimmed 1 onion, cut into wedges 1/2 cup chopped celery 1 clove garlic, minced 1 inch ginger, grated 1 tsp salt 1/2 tsp pepper 1 (19 oz) can pineapple tidbits 1 cup pinea
by sgre52160
6-8 thick pork chops, trimmed 1 onion, cut into wedges 1/2 cup chopped celery 1 clove garlic, minced 1 inch ginger, grated 1 tsp salt 1/2 tsp pepper 1 (19 oz) can pineapple tidbits 1 cup pinea
Tex-mex Pulled Pork - Crock Pot
by sgre52160
2 1/2-3 lb boneless pork loin or sirloin roast 1 8-oz. can tomato sauce 1 cup barbecue sauce 1 onion, sliced 2 (4 1/2 oz) cans diced green chiles 4 tbsp chili powder 1 tsp ground cumin 1 tsp dr
by sgre52160
2 1/2-3 lb boneless pork loin or sirloin roast 1 8-oz. can tomato sauce 1 cup barbecue sauce 1 onion, sliced 2 (4 1/2 oz) cans diced green chiles 4 tbsp chili powder 1 tsp ground cumin 1 tsp dr
Crock Pot Pulled Pork From Heaven
by ICOOK2
2 1/2-4 lbs. boneless pork shoulder 1 Tbs. brown sugar 2 Tbs. Cajun seasoning 1 Tbs. salt 1 Tbs. cumin 1 Tbs. paprika 1 Tbs. fresh ground black pepper 1 Tbs. chili powder 1/2 Tbs. mesq
by ICOOK2
2 1/2-4 lbs. boneless pork shoulder 1 Tbs. brown sugar 2 Tbs. Cajun seasoning 1 Tbs. salt 1 Tbs. cumin 1 Tbs. paprika 1 Tbs. fresh ground black pepper 1 Tbs. chili powder 1/2 Tbs. mesq
Southwest Pulled Pork - Crock Pot
by sgre52160
2 tbsp vegetable oil 2 1/2 lb. boneless pork shoulder roast (also known as Boston butt roast) 1/2 tsp salt 1 medium onion, chopped 1 large green bell pepper, chopped 3/4 cup chili sauce 1/2 cup
by sgre52160
2 tbsp vegetable oil 2 1/2 lb. boneless pork shoulder roast (also known as Boston butt roast) 1/2 tsp salt 1 medium onion, chopped 1 large green bell pepper, chopped 3/4 cup chili sauce 1/2 cup
Crock-pot Green Chile Pulled Pork
by sgre52160
2 lb sirloin tip pork roast * (frozen is fine) 1 small onion, sliced very thin 3/4 lb roasted green chile, chopped small, about 1 cup's worth 1 teaspoon kosher salt 1/2 teaspoon freshly ground bl
by sgre52160
2 lb sirloin tip pork roast * (frozen is fine) 1 small onion, sliced very thin 3/4 lb roasted green chile, chopped small, about 1 cup's worth 1 teaspoon kosher salt 1/2 teaspoon freshly ground bl
view more member recipes
related CDKitchen recipes
Pulled Pork Sandwiches
Pulled Pork Barbecue
Texas Pulled Pork
Old South Pulled Pork On A Bun
Peach Pork Tenderloin
Barbecued Boston Butt Roast
Asian Pork Roast
Savory Pork Roast
Mushroom Pork Tenderloin
Jamaican-Style Pork Tenderloin