I woke up on Sunday and was craving some pulled pork. Our smoker was in the patio and it sucks to drag it outside so I was lazy and decided to just throw it in the crock pot. I even had every ingredient to make this too. It calls for only 3 things. Canned pineapple, a red onion, and a cup of barbeque sauce. Canned pineapple is one of those pantry staples I like to keep on hand all the time a long with barbeque sauce.
So, I’ve been seeing recipes everywhere that call for King’s Hawaiian Rolls. Ever tried them before? I found them in my bakery and they were about 3.79 for 12 of these soft buttery rolls. The buns are rather small and are made for slider type sandwiches.
There’s lots you can make with leftover pulled pork. You can put it on top of pizza, make more sandwiches, stuff it inside some empenadas. I put it on top of nachos. But you had nachos the other day you’re wondering? Yep, I had nachos twice this week. So what! At least there’s healthy pineapple and avocado on top it!
Recipe from Iowa Girl Eats
- 3-4lb pork butt, large pieces of fat removed then cut in big hunks
- garlic salt
- 15oz can chopped pineapple
- 1 cup BBQ sauce, divided (plus more for serving)
- 1 large red or sweet onion, sliced
- Place pork into the bottom of a large crock pot (I used a 6-quart) then season generously with garlic salt on all sides. Add can of chopped pineapple including the juices, ½ cup BBQ sauce, and sliced onion. Mix slightly then cover and cook on low for 7-9 hours, or until meat shreds easily. Shred then mix 2 cups pork with remaining ½ cup BBQ sauce (there will be extra pork – it freezes well!) Discard cooking liquid.
For 2 ounces of pork:
Total Fat: 3 g
Fiber: 0 g
Protein: 13 g
Weight Watcher Points Plus: 2 for 2 ounces, would be 4 for 4 ounces, etc…
Nutritio figured without bun.