Slow Cooker Tropical BBQ Pork Sandwiches

Pineapple chunks and orange juice give a tropical twist to BBQ sauce.  Quick to assemble and delicious to eat!  I like to serve these in taco shells, but hamburger buns are great too - I had pitas on hand though and they worked great!

Slow Cooker Tropical BBQ Pork Sandwiches

Ingredients

Sandwiches

• 2 lb. pork (an expensive cut like loin, shoulder, butt, etc.)
• 1/2 red onion, diced
• 3/4 cup ketchup
• 1/2 cup brown sugar
• 1 can pineapple chunks (save a few chunks for your slaw)
• 1/4 cup orange juice, optional
• 1" grated ginger (dry ginger in fine too)
• 2 Tbsp. ponzu or soy sauce
• 2 tsp. sesame oil
• 1 Tbsp. dry rub
• 1 Tbsp. mustard powder
• 1 tsp. onion powder
• 1 tsp. garlic powder
• salt & pepper, to taste
• taco shells or hamburger buns

• Slaw

• 1/2 bag pre-shredded slaw mix
• 1/2 red onion, chopped
• 1/2 cup mayonnaise
• 1/4 cup acid (use some pineapple juice and add apple cider vinegar to supplement the rest...roughly 2 Tbsp. of each)
• a few grates of fresh ginger and a few pineapple chunks left from your can
• salt & pepper to taste

Serves 4
Cook Time: 4-8 hours

Combine all sandwich ingredients, except for the buns, in a slow cooker and cook on high for 4-5 hours or on low for 6-8 hours (low and slow recommended.)  Meanwhile, combine all slaw ingredients and refrigerate until ready to use.   Roughly one hour before you are ready to eat, remove pork and shred, add shredded pork back to sow cooker for remaining hour.