Ingredients

• 1 (3 lb) boneless pork butt roast
• 1 (20 oz) can unsweetened crushed pineapple in 100% pineapple juice
• 2 Tbs minced garlic
• 2 Tbs ground cumin
• 2 tsp kosher salt
• 1 tsp red pepper flakes
• 1 pinch freshly ground black pepper to taste

Directions

• Step 1
  Place pork roast into a slow cooker. Combine crushed pineapple, garlic, cumin, salt, red pepper flakes, and pepper in a bowl. Pour over pork roast. Cover slow cooker.

• Step 2
  Cook on Low until pork roast is cooked through, about 8 hours. Remove pork roast from slow cooker, cut off any fat, and shred the meat using 2 forks. Return meat to the slow cooker and mix with the juices.

Cook’s Note:

If you like, you can crisp up individual servings of shredded pork in a skillet over medium-high heat, no oil necessary.