Ingredients

The following ingredients have 20 Servings
  • 14.5 ounces diced tomatoes in juice
  • 1 onion (diced)
  • 2 teaspoons minced garlic
  • 2 tablespoons tomato paste
  • 2 tablespoons spicy brown mustard
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons plus 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 20 ounces pineapple chunks, with juice
  • 4 pound pork roast

Instruction

  • In a blender, combine all ingredients for barbecue sauce and blend it until smooth.
  • Place the pork roast in a slow cooker and pour the desired amount of barbecue sauce over it. (I used about 3/4 of the sauce for a 4 pound roast.The sauce will cook down some while it is simmering all day).
  • Cook on low for 8 hours, or until the pork shreds easily with a fork.
  • Using two forks, shred the pork, stir the pulled pork so the sauce mixes all together with the meat.
  • Allow the pork to cook for an additional 30 minutes.
  • Serve over spaghetti squash, on buns, in a tortilla or over a baked potato!