Boneless pork shoulder shreds easily after spending ten hours in the slow cooker. A fruit relish served with the cooked meat offers tropical taste to this entree. Serve it alone, or with warmed corn tortillas.
Nutrition per serving may change if servings are adjusted.
1 cup finely chopped fresh pineapple
1 cup finely chopped papaya
¾ cup finely chopped red bell pepper
1 tablespoon lime juice
1 teaspoon canola oil
3-4 cooking apples, cored and halved
1 (3½) pound boneless pork shoulder roast
¼ teaspoon salt
¼ teaspoon ground pepper
½ cup mango nectar
Prepare fruit relish: Combine pineapple, papaya, bell pepper, lime juice, and oil in a small bowl. Cover and chill for up to 12 hours.
Place apples in a 4- to 5-quart slow cooker. Trim fat from roast; season the roast with salt and pepper. Place the pork shoulder on top of the apples in the cooker. Pour mango nectar over the roast in the cooker. Cover and cook on Low for 10 to 12 hours.
Remove the meat from the cooker; discard the apples and the cooking liquid. Using two forks, shred the meat. Serve with lime wedges and the reserved fruit relish.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.