We love this easy slow-cooker recipe on Sunday afternoons. It's equally comforting and light for lunch or dinner. We serve ours with sweet potato oven fries and roasted green beans.
Ingreadient
- 1 boneless pork shoulder butt roast (3 to 4 pounds)
- 1 teaspoon rubbed sage
- 1 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1 can (20 ounces) unsweetened crushed pineapple, undrained
- 2 tablespoons minced fresh gingerroot
- 18 Boston or Bibb lettuce leaves
- Thinly sliced green onions, optional
Direction
- Rub roast with sage, 1/2 teaspoon salt and pepper. Place in a 4- or 5-qt. slow cooker. Top with pineapple and ginger. Cook, covered, on low until meat is tender, 6-8 hours.
- Remove roast; shred with 2 forks. Strain cooking juices. Reserve pineapple and 1 cup juices; discard remaining juices. Skim fat from reserved juices. Return pork and cooking juices to slow cooker; stir in remaining 1/2 teaspoon salt. Heat through. Serve in lettuce leaves with reserved pineapple and, if desired, green onions.
