About a year and a half ago, I posted this recipe for my 3 Ingredient Hawaiian Pulled Pork. I was ecstatic when I posted it because it was so good and so easy.
Well, I have to say it’s one of my most commented upon posts to date and…there’s an awful lot of you who thought it was effing terrible. Oy.
So! I re-made it! Yay! I think (hope, pray) that the issue with the first one was that it just lacked seasoning. Most of the negative comments called it bland or tasteless in so many words, so I decided to amp up the flavor a bit.
I know 6 ingredients (do spices really count as whole ingredients if they’re like a gram each?) are way less appealing than 3 (and I purposely don’t count “salt to taste” because of course I don’t), but geez, you guys, is the extra effort (all 10 seconds of it) totally worth it!
I really don’t know how you can call this bland. It’s sweet, spicy, tangy, and oh-so-rich and buttery.
For all of those I so gravely offended with the original recipe, please accept my apology.
- 1 pork shoulder (3-4 pounds), cut into a few large chunks
- 1 can crushed or cubed pineapple, drained
- 1/2 c tamari or coconut aminos (soy sauce works too)
- 2 t garlic powder
- 1 T chili powder
- 2 or 3 fresh jalapenos, chopped
- salt to taste
- Give your crock pot a quick spritz with some oil.
- Place pork shoulder in the crock pot.
- Pour the tamari/coconut aminos over the pork.
- Next, season with garlic, jalapenos, and salt.
- Finally, dump the drained pineapple over the pork. No need to make it look nice.
- Cook on LOW for 6-8 hours, until fork tender.
- Shred with 2 forks and serve.
I honestly can’t believe how rude people are when you’re providing a recipe to them! I don’t know what why the internet made people forget their manners. I for one can’t wait to try this recipe and I think I’ll try combine the two, adding the ginger to it as well! (I assume the chili powder goes in at step 4?) Thank you for your efforts!
I know, right? Thanks,
I made this last night to bring to work for a pot luck lunch. I used coconut aminos and chili flakes instead of powder. It was a smash hit and the favourite dish for a few colleagues. I found it delicious with just the right level of heat with the combined chili. I’ll definitely be making it again and will experiment with a few added ingredients whilst still complying with Paleo. Thanks so much for the post!
Thanks!! I’m so glad you liked it!
How many people does this serve? What is considered a serving size?
I’d say this serves about 4-6 people. I’m not sure what a serving would be precisely, but about 1/2 a 3/4 cup seems about right!
I am always looking for different pulled pork recipes as it is one of my favourite dishes to prepare. Being a single mum, it always helps having a meal that provides ample leftovers for lunches and dinners during the week for my daughter and I! Loved the contrast of the pineapple and jalapeno flavours! Was delicious wrapped up in lettuce leaves with other shredded vegetables. Looking forward to making this one again very soon!!!
Comment
This.
Was.
PERFECT!
WOW!
THANK YOU!
This sounds delicious! For those that are truly paleo, soy sauce is not. Coconut amines to the rescue!
Are there any alternatives? It turns out I am allergic to both. Thanks!
I found this–it’s a sort of substitute for soy sauce made from beef broth and some spices. I’m definitely giving it a try! http://theclothesmakethegirl.com/2014/03/01/substitute-soy-sauce-coconut-aminos/
As a substitute for soy sauce/coconut Aminos you can use Thai fish sauce. Red Boat make one that only contains anchovies and salt – paleo compliant
Definitely. I adore Red Boat!
This. is. the bomb! I made this last night with a couple small mods (used pork tenderloin, added 1/2 of a red onion, diced, and used fresh garlic, a little extra chili p for spice) and it turned out SO well. Delicious on a burger bun for dinner and the next day wrapped in a burrito for lunch. Spicy, sweet, salty… mmmmm! Definitely adding this to my crockpot rotation, thank you for sharing it!
Awesome! I’m so glad you liked it! I’ve honestly never tried it on a bun or wrap, so I really need to make that happen…
this sounds SO good! Was wondering, have you ever used fresh pineapple instead of canned? Would that change the recipe at all?
I’d be willing to bet that fresh would work beautifully!