Slow Cooker Pineapple Pork with Texas Pizzaz!

The details of what’s inside this crockpot this very minute – two hours before dinnertime – might not be graphic, but we don’t want to remove the lid at this point. We use the slow cooker all the time during these hot summer days; it’s practical, easy, and produces some of the best food EVER.

What you’re sort of seeing, under that steamy lid, is sliced pork tenderloin, pineapple slivers, Texas Pepper Jelly’s Pineapple Habanero Pepper Jelly, and some Craig’s barbecue sauce.

The tasty BBQ aroma will fill the room quickly which will make you wonder, “Is it ready to eat yet?”

It will be, in two more hours. You can wait…we did.

Craig Sharry created his own barbecue sauce that is included in this recipe. Craig is a champion bbq pitmaster and he knows how to bring alive great flavors. His products are the BEST.

Ahem. Back to the crockpot.

Ingredients for Pineapple Pork:

• Pork tenderloin, sliced into “coins”
• 1 can of pineapple – chunks or crushed
• 1 2oz jar of Pineapple Habanero Pepper Jelly
• 2 cups Craig’s barbecue sauce

How to make Pineapple Pork:

Cover the bottom of the crockpot with pineapple and Craig’s BBQ sauce. Place the pork “coins” evenly. Cover with remaining BBQ sauce and pepper jelly.

Cover crockpot, set on low, and cook 8-10 hours. The pork will be so tender, you’ll have to scoop it out of the slow cooker with a big spoon.

Serve. Some good sides are green beans, corn on the cob, baked potatoes, and hot rolls. And of course dessert. A cherry pie. (hint – always add 2 ounces of Cherry Habanero Pepper Jelly to your cherry pies. Once you taste it, you will fall in love.)

You’re welcome.