• 2.5 lbs pork butt or shoulder, trimmed of fat
  • Marinade (optional but recommended)
  • 1/4 cup low sodium soy sauce
  • 3/4 cup Coke (NOT diet)
  • Slow Cooker
  • 1/2 cup mild salsa (medium for more kick)
  • 3/4 cup – 1 cup light brown sugar*
  • 1 20 oz. can pineapple chunks (drained)
  • 1 15 oz. can black beans (rinsed & drained)
  • 1 4 oz. can mild diced green chilies
  • 1 tablespoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chipotle chili powder
  • 1 1/2 teaspoons salt
  • 1-2 tablespoons Franks Buffalo Hot WINGS Sauce (not their original hot sauce)**
  • Garnishes (your favorites)
  • tortillas
  • tortilla chips
  • sour cream
  • cheese
  • tomatoes
  • avocados
  • lettuce
  • limes
  • fresh pineaple
  • cilantro


  1. Add pork to large freezer bag along with marinade ingredients. Marinate 12-24 hours.
  2. Drain marinade and add pork to lightly greased slow cooker along with all remaining Slow Cooker ingredients. I recommend starting with 1 tablespoon hot sauce and adding more to taste at the end of cooking.
  3. Cook on HIGH for 4-6 hours or on LOW for 8-10 hours or until tender enough to shred.
  4. Shred pork then continue to cook on LOW for 30 minutes (time permitting), to soak in the juices.
  5. Taste and add additional hot sauce/salt to taste (I add more of both).
  6. Serve Pineapple Salsa Pork over rice or in tortillas, on salad, etc. with desired garnishes.
*If you don’t like very much heat, then use 3/4 cup brown sugar. If you like more heat, then use 1 cup brown sugar which you will balance with the additional hot sauce.
**You can use your favorite hot sauce but I strongly prefer the taste of Frank’s Hot WINGS sauce in this recipe. Frank’s Hot WINGS Sauce is much creamier and spicier than other hot sauces so it requires much less hot sauce – less hot sauce helps the pork not to have excess liquid.

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