This is a great prepare ahead meal and one of our favorites for pot lucks or large dinner gatherings. Slow cooked pork in a flavorful marinade with mild sweet and sour pineapple sauce evokes images of luaus and swaying palms.
3 lbs Boneless Pork Shoulder Cushion Meat
1/2 cup Soy Sauce
1/2 cup Cranberry Juice, Apple Juice, or Dry Sherry
1 tsp Dried Thyme, crushed
1 20 oz can Pineapple Chunks, drained
1 1/2 cups Reserved Pineapple Syrup ( add water as needed )
2 Tbsp Corn Starch
2 tsp. Soy Sauce
2 Tbsp Vinegar
Add the soy sauce, juice or sherry, garlic, dry mustard, ginger, and thyme to a zip lock bag and mix thoroughly. Place pork in the bag with the marinade and place in the refrigerator overnight. Transfer the pork and marinade to the crock pot and cook on the high setting for 4 to 5 hours or until pork pulls apart easily. Mix the brown sugar with the cornstarch and then add the pineapple juice, soy sauce, and vinegar. While stirring constantly cook until thickened and bubbly. Add the pineapple chunks and mix thoroughly. Remove the pork from the crock pot and pull apart with a pair of forks. Serve with rice and the pineapple sauce.