The tropical slaw adds a great crunch and freshness to the slow cooked pork. I also just love a recipe that uses up an entire fresh pineapple. Ok, there were a few bites eaten during the prep phase with a tiny sprinkle of sea salt. Cooks treat!

This recipe makes a big batch for a crowd of about 6-8. Its great for game day and will make your house smell like a luau (if its also a pork roast!)

For the slow-cooked pork:

2 pork shoulders
1 onion, sliced
1/2 fresh pineapple, cored and chopped
1/2 cup ketchup
1 tsp hot sauce
1/2 cup apple cider vinegar
1/4 cup brown sugar
1/4 cup molasses
3 garlic cloves, chopped
salt & pepper
slider buns. We love the sweet Hawaiians!

1. Except the pork, mix all ingredients in a bowl.

2. Place pork into the slow cooker, pour combined ingredients over pork. Massage sauce into pork and cover. Slow cook for 8 hours on low.

3. When cooking is complete, use 2 forks for pull pork into shreds.

For the Tropical Slaw:

1/2 red cabbage shredded
1/2 green cabbage
1/2 fresh pineapple, chopped
1 bunch chopped cilantro
1/2 cup mayonnaise
2 tbsp cup apple cider vinegar
1 lime, juiced
salt & pepper

1.Whisk all ingredients together, except for the cabbage and pineapple.

2. Pour dressing over cabbage and pineapple. Season with more salt & pepper to taste. (You may wish to add more lime juice or vinegar. Your preference.)

3. Chill for at least an hour.