Caribbean-Spiced Pulled Pork with Pineapple Salsa

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Tender slow-cooked pork shoulder infused with Caribbean spices, served with a fresh and tangy pineapple salsa that brightens the dish. This Caribbean-inspired pork recipe, ready in about 495 minutes, pairs pork shoulder, olive oil, ground allspice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs pork shoulder
• 2 tbsp olive oil
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 cup diced pineapple
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp lime juice
• 1 small, seeded and minced jalapeño
• 1 tbsp brown sugar
• 1 cup water

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rub 3 lbs pork shoulder all over with 2 tbsp olive oil, then evenly sprinkle 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1 tsp garlic powder, 1 tsp onion powder, 1 1/2 tsp salt, and 1 tsp black pepper. Massage the spice blend into the meat for 2 minutes.
2. Step 2: Place the pork shoulder in a slow cooker with 1 cup water, cover, and cook on low for 8 hours until the pork is fall-apart tender.
3. Step 3: While the pork cooks, combine 1 cup diced pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1 small minced jalapeño, 2 tbsp lime juice, 1 tbsp brown sugar, and 1/4 cup chopped fresh cilantro in a bowl. Stir gently and refrigerate until ready to serve.
4. Step 4: Once cooked, shred the pork with two forks directly in the slow cooker, mixing it with the cooking juices to keep it moist.
5. Step 5: Serve the pulled pork topped with the chilled pineapple salsa for a bright, tropical contrast.