Recipe By Leslie
Published Aug 9th
Prep 20m Cook 8h Additional - Ready In 8h 20m
Servings 5 servings Calories 376.2

I made this one morning before work and when I came home and served it, all I had were slack-jawed full-bellied friends. Served on fresh buns, with a side salad made of spinach, strawberries, and red onions with a poppy seed dressing. All I can say is yum! But be warned, you will be full.

Recipe Ingredients

  • 2 ¼ pounds pork shoulder roast
  • 1 cup blueberries
  • ⅓ cup chili sauce
  • ¼ cup balsamic vinegar
  • 1 onion, sliced
  • 6 cloves garlic, minced
  • 5 pineapple rings, chopped
  • 1 tablespoon chipotle pepper flakes
  • salt to taste
  • freshly ground black pepper to taste
  • ½ cup beer

Cooking Directions

  1. 1 Place pork roast, blueberries, chili sauce, vinegar, onion, garlic, pineapple, pepper flakes, salt, and pepper in a 4-quart slow cooker. Cook on Low until pork is slightly pink in the center, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  2. 2 Transfer pork to a plate and shred with 2 forks. Mash the contents of the slow cooker with a potato masher until fairly smooth. Return shredded pork to the slow cooker and toss to coat in the sauce.

Nutrition Facts

  • Calories 376.2
  • Carbohydrate 26.6 g
  • Cholesterol 80.3 mg
  • Fat 19.4 g
  • Fiber 2.4 g
  • Protein 22.4 g
  • Saturated Fat 7.1 g
  • Sodium 346.3 mg
  • Sugar 17 g


  1. Super! I put the pork shoulder in the crock pot this morning and we had an amazing dinner tonight! I used frozen blueberries made my own chili sauce cut up fresh pineapple and substituted beef broth for beer. Instead of using a potato masher I used an immersion blender and it really made a delicious - Read more ...

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