It’s officially summer over here. When it gets over 100 degrees I don’t want to do anything but lay under the ceiling fan and melt until the air conditioner gets going. Needless to say, I sure don’t want to be cooking in a hot kitchen. That’s where my crock pot comes in handy. Let it do all the work and I get all the credit. I’d say that’s a big win.
- 3-4 pound pork shoulder (butt) roast
- 1/3 cup Hoisin sauce (found in your grocery store international aisle)
- 1 cup fresh or canned pineapple, mashed
- 2 cups chicken stock
- Place pork roast in crock pot. Cover roast in the Hoisin sauce and 1/2 of the mashed pineapple. Save the other half of mashed pineapple to serve on shredded pork.
- Pour in chicken stock.
- Set crock pot to High and set timer for 5 hours.
- Once pork is done, shred pork with two forks.
- Serve on Hawaiian bread rolls, or regular dinner rolls or tortillas.