Ingredients

The following ingredients have 8 Servings
  • 2 kg (4 lb) pork shoulder (pork butt, skinless, boneless (5lb/2.5kg bone in)
  • 1/2 - 212ml can of gluten-free chipotle pepper in adobo sauce
  • 1/2 tsp gluten-free cumin powder
  • 1 tsp garlic (chopped (or use jarred minced garlic))
  • lime (the juice from 1 lime)
  • 1 cup gluten-free BBQ Sauce (* I used Amazing Dad's BBQ sauce- found it at Superstore)
  • 1 cup pineapple, diced (* if using can, drain liquid)
  • 8 pineapple rings (half inch thick, if using canned (drained and patted dry) or fresh)
  • 1 red onion, chopped (peeled and cut into rings)
  • 2 tbsp fresh cilantro (chopped)
  • 1 to 2 tbsp olive oil
  • 8 gluten-free tortillas (warm, if desired)

Instruction

  • Combine chipotle with adobo sauce, cumin, garlic, lime juice and the pineapple cubes (diced pineapple) in a blender. Blend until smooth - about 30 seconds. Mix with the BBQ sauce.
  • Spray slow cooker/crockpot with non-stick cooking spray and place the pork in a slow cooker and pour the sauce over the meat.
  • Slow Cook on low for 10 hours or on high for 6 hours. * I use low, as I prefer the results of a really long, slow cook.
  • Remove pork from slow cooker and let cool slightly. Remove any fat or bone (you will also be removing a little when you shred the pork, but most of it just falls off during the cooking process. Then shred using two forks. If you have never shredded pork before, SEE VIDEO IN RECIPE NOTES FOR INSTRUCTIONS!
  • Skim any visible fat off the top , then drain sauce from slow cooker through a sieve and set aside. Discard the remnants.