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.