Servings 6 servings
Ingredients
- 1/2 cup low sodium soy sauce
- 1 1/2 cups low sodium chicken stock
- 1 cup pineapple juice
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 Tablespoons minced garlic
- 1 Tablespoon minced fresh ginger
- 1 (3.5- to 4-pound) boneless pork shoulder
- 1 cup diced pineapple
- 1 Tablespoon cornstarch
Equipment:
- 6-quart slow cooker
Instructions
- In the bowl of a slow cooker, whisk together the soy sauce, chicken stock, pineapple juice, ketchup, brown sugar, garlic and ginger.
- Trim a majority of the fat from the pork shoulder and place it in the slow cooker. Add the lid and set it to LOW for 8 hours or HIGH for 5 hours.
- Once the pork shoulder is cooked through and reaches an internal temperature of at least 145°F, transfer it to a cutting board and pour half of the liquid from the slow cooker into a medium saucepan (discard the rest of the liquid).
- In a small bowl, whisk together the cornstarch with 3 tablespoons water.
- Once the sauce has come to a boil, whisk in the cornstarch mixture and continue boiling it until it is thick enough to coat the back of a spoon and is the consistency of syrup.
- Using two forks, shred the pork shoulder then transfer it to a large bowl. Add the pineapple then pour in the sauce and toss to combine.
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