Southwestern Pulled Pork with Pineapple

Serves: 8 Servings
Source: Canadian Living Holiday Celebrations – December 2007

Ingredients:

• 2 tablespoons of brown sugar
• 2 teaspoons each of chili powder, ground cumin, and dried thyme
• 1 teaspoon each of salt and pepper
• 3 pound pork roast
• 2 tablespoons of canola oil
• 3 cloves of garlic, minced
• 2 onions, diced
• 1 (5.5 ounce/154 ml) can of tomato paste
• 3 tablespoons of cider vinegar
• 1/2 teaspoon hot pepper sauce
• 1 (10 ounce/398 ml) can of crushed pineapple
• 1/4 cup chopped green onions

Instructions:

1. In a large bowl, combine brown sugar, chili powder, cumin, thyme, salt, and pepper. Rub spice mixture over pork and cover and refrigerate for 4 hours, turning occasionally. May be refrigerated up to 24 hours.
2. In a large Dutch oven, heat oil over medium high heat; brown pork all over and transfer to a plate.
3. Reduce heat to medium; fry garlic and onions, stirring occasionally, until onions are softened, about 4 minutes.
4. Add tomato paste, vinegar, and hot pepper sauce; cook, stirring for 2 minutes. Add pineapple and juice, stirring the bottom to scrape up brown bits. Transfer pork and sauce to a slow cooker. Cover and cook on low for 7 hours.
5. Transfer pork to a cutting board and let stand for 10 minutes. Shred with 2 forks and return pork to slow cooker and mix with sauce. Heat for an additional 15 minutes on high. Stir in green onions and serve on whole wheat rolls.