Ingredients
3 teaspoons sea salt1 teaspoon pepper1 boneless pork shoulder butt roast (3 to 4 pounds) 1/2 cup ketchup1/2 cup hoisin sauce1/3 cup chili garlic sauce1 pound baby portobello mushrooms, chopped1 large onion, chopped1 can (20 ounces) unsweetened crushed pineapple2 cans (8 ounces each) sliced water chestnuts, drained and choppedBibb lettuce leavesChopped green onions, optional
Preparation
Rub salt and pepper over roast; transfer to a 5- or 6-qt. slow cooker. Combine ketchup, hoisin and chili sauce; pour over roast. Top with mushrooms, onion and pineapple. Cook, covered, on low until pork is tender, 6-8 hours.
Remove roast; cool slightly. Strain cooking juices. Reserve vegetables and 1/2 to 1-1/2 cups juices; discard remaining juices. Skim fat from reserved juices. Shred pork with 2 forks. Return pork and reserved vegetables slow cooker; pour desired amount of reserved cooking juices over pork mixture and stir to combine. Stir in water chestnuts; heat through. Serve in lettuce leaves; top with green onions, if desired.
