Slow Cooker Pineapple Pulled Pork | Kurobuta Pork Collar | by Snake River Farms
Ingredients
- 1 American Kurobuta pork collar
- ½ cup low-sodium soy sauce
- 1 cup chicken stock
- 1 cup pineapple juice
- ¼ hoisin sauce
- ¼ cup light brown sugar
- 2 tablespoons minced garlic
- 1 cup diced pineapple
- 1 tablespoon cornstarch, whisked with 2 tablespoons water
- Tortillas or buns, for serving
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Directions
- Place the pork collar in an 8-quart slow cooker.
- In a medium bowl, whisk together the soy sauce, chicken stock, pineapple juice, hoisin sauce, brown sugar and garlic.
- Pour the sauce over the pork, cover the slow cooker and cook on “low” for 6 to 8 hours or on “high” for 3 to 4 hours until the pork is fork-tender and easy to shred.
- Transfer the pork to a cutting board then use two forks to shred it into pieces. Place the shredded pork in a medium bowl then add the diced pineapple.
- Transfer half of the liquids from the slow cooker into a small saucepan (discard the other half). Bring the sauce to a boil then whisk in the cornstarch mixture and continue boiling it until it reaches a syrupy consistency, 3 to 5 minutes.
- Pour the sauce over the shredded pork and pineapple, tossing to combine. Serve atop buns or inside tortillas.
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