- 2 tbsp of minced Garlic
- 1 Jalapeño
- 2 Red Bell Peppers
- Shredded cabbage/carrot mix
- 1 Can sliced Pineapples (reserve the juice for the meat)
- 1/2 cup Soy Sauce
- 2 1/2 lb Pork shoulder or Pork butt
- Place the pork shoulder, garlic, onion, peppers, jalapeno, pineapple juice, and soy sauce in a slow cooker. Cover and cook for 4-5 hours on high or 7-8 hours on low. Shred directly in the slow cooker with two forks.
- Heat a nonstick skillet over medium high heat. When the skillet is hot, add the pineapple slices and “grill” them for a few minutes on each side to get a nice golden brown color, or you could grill them for real on the actual grill.
- Arrange the meat and pineapple on each sandwich bun with sautéed cabbage mix and drizzle with BBQ sauce of your choice.
