Crock Pot Gourmet: Barbeque Pork Sandwiches

Pulled Pork BBQ Sandwiches 

You will need:

4-5 lb. boneless pork sirloin

1 lg. onion, sliced

1 small pineapple, cubed

1 (28oz.) can crushed tomatoes

3/4 c. dark brown sugar

1 Tbsp. chili powder

1 tsp. salt

2 Tbsp. minced garlic

1/3 c. dill pickle juice

Line bottom of 5-quart Crock Pot with thinly-sliced onion.

Cut the skin off of the pineapple, and cut into 1-inch chunks.

(The pineapple I used was small enough that the core wasn't too tough, and I knew it would soften even more in the slow cooking process of the Crock Pot, so I didn't bother cutting out the core, but if your pineapple has a very tough core, you may want to cut that out too.)

Add 1/2 of the cubed pineapple.

Place the pork roast on top.

Layer with remaining pineapple chunks.

In a large bowl, stir together tomatoes, pickle juice, brown sugar and spices.

Pour over pork, and cook for 8-10 hours on low.

Using 2 forks, pull pork apart into chunks. (You may have an easier time with this if you remove the pork roast to a plate to avoid sauce splatters as you shred the meat.)

 Return the pork to the sauce and stir to combine thoroughly. 

Continue to cook on low for 30 minutes to an hour, to allow flavors to blend.

 Serve on your favorite rolls with mixed veggies, potato salad and Vegetarian Baked Beans
(recipe to be posted July 3rd - link will be live at that time) or your favorite side dishes.