Sweet Ancho Crockpot Pulled Pork Rice Bowls for Easy Dinners

Name: Sweet Ancho Pineapple Pulled Pork Rice Bowls
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 3 lb boneless pork shoulder, trimmed of excess fat; 1 cup canned crushed pineapple with juice; 1/3 cup apple cider vinegar; 1/4 cup honey; 2 tbsp ancho chili powder; 1 tbsp smoked paprika; 1 tbsp garlic powder; 1 tsp onion powder; 1 tsp dried oregano; 1 1/2 tsp kosher salt; 1/2 tsp black pepper; 3 cups cooked jasmine rice, for serving; 1/2 cup fresh cilantro, chopped; 1 lime, cut into wedges

These sweet ancho pineapple pulled pork rice bowls make busy weeknights effortless. Boneless pork shoulder simmers low and slow in the crockpot with crushed pineapple, ancho chili powder, garlic, and apple cider vinegar until melt-in-your-mouth tender. Served over warm fluffy rice with fresh lime and cilantro, this meal-prep friendly dish gives your family a flavorful, hands-off dinner after a long day.

Sweet Ancho Pineapple Pulled Pork Rice Bowls, an easy crockpot dinner recipe

Prep: 15 minCook: 8 hrTotal: 8 hr 15 minServes: 6

Ingredients

3 lb boneless pork shoulder, trimmed of excess fat
1 cup canned crushed pineapple with juice
1/3 cup apple cider vinegar
1/4 cup honey
2 tbsp ancho chili powder
1 tbsp smoked paprika
1 tbsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 1/2 tsp kosher salt
1/2 tsp black pepper
3 cups cooked jasmine rice, for serving
1/2 cup fresh cilantro, chopped
1 lime, cut into wedges

Instructions

Place the trimmed pork shoulder in the slow cooker insert.
In a medium bowl, whisk together the crushed pineapple with juice, apple cider vinegar, honey, ancho chili powder, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper until combined.
Pour the pineapple spice mixture over the pork shoulder, coating the meat evenly.
Cover and cook on LOW for 8 hours (or HIGH for 5 hours) until the pork is extremely tender and reaches an internal temperature of at least 145 F.
Transfer the pork to a rimmed cutting board and shred with two forks. Return the shredded pork to the slow cooker and toss with the warm pan juices.
Divide warm cooked jasmine rice among six serving bowls. Top each bowl with a generous portion of pulled pork, fresh cilantro, and a squeeze of fresh lime juice.

Tips

To make ahead for meal prep, store the cooked rice and pork separately in airtight containers for up to 4 days.
For extra crispy edges, spread the shredded pork on a baking sheet and broil for 3 to 5 minutes before assembling the bowls.
The cooked pulled pork freezes well for up to 3 months in airtight freezer bags with some of the cooking juices.