This is of course naturally gluten-free, but I've pictured it below how I ate it, and how the rest of my "non-gluten-free" family ate it! They enjoyed theirs on Hawaiian Rolls, and I enjoyed mine on a some big iceburg lettuce leaves. Yum!
Pork shoulders are often on sale. You may even have on in your freezer, and might not even have to make a trip to the grocery store to get started on this treasure of a recipe. Enjoy!!!
5-6 lb. pork shoulder
12 oz. crushed pineapple, juice separated from the pineapple (you will use both)
1 1/2-2 cups barbecue sauce
1 Tbsp. cinnamon
2 Tsp. cumin
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. red pepper flakes
Directions: (Use a 5 quart or larger slow cooker)
Mix together all of the rub ingredients.
Place your pork shoulder into your crock and rub on all sides with the rub you just made.
Pour the JUST THE JUICE of the pineapples around the pork. I know the pineapples are in this picture, but they lost all flavor. We'll add them later.
Cook on LOW for 8-10 hours, or on HIGH for 4-5 hours.
Shred the pork and place it back into your crock.
Pour the bbq sauce over the pork along with the pineapple and mix well.
Let it cook another 15-20 mins. or so...just long enough to heat the bbq sauce up.
Serve and ENJOY!