Slow Cooker Pineapple Pork Shoulder

Because this is a shoulder it works well being slow cooked, making it way more tender than if it were to be roasted. Having been cured it is a salty piece of meat. If you don't like your meat too salty you may want to leave out the 1 tbsp of salt in this recipe.

8 lbs smoked pork shoulder

1 cup brown sugar
2 cups pineapple juice
2 tbsps worcestershire sauce
6 cloves garlic, halved
1 tbsp salt
2 bay leaves

Mix the marinade ingredients together. Pour over the meat.

Refrigerate and marinate, turning as often as you think to, for 24-48 hours.

Slow cook on high for 5 - 6 hours.

Remove the netting. You can stick the meat under the broiler for a couple of minutes to crisp up the top if you like.

This turned out so incredibly tender!

Try it in this Pork and Beans Stuffed Sweet Potato recipe:

http://hotandcoldrunningmom.blogspot.ca/2015/04/pork-and-beans-stuffed-sweet-potatoes_8.html