Slow Cooker Caribbean-Spiced Pulled Pork with Pineapple Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Tender pulled pork infused with warm Caribbean spices, slow-cooked to perfection and served with a fresh pineapple salsa that adds a sweet tang. This caribbean-inspired pork ready in about 500 minutes blends brown sugar, ground allspice, ground cinnamon into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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, trimmed and cut into 2-inch chunks pork shoulder
• 2 tbsp brown sugar
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 cup chicken broth
• 1 cup diced fresh pineapple
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp lime juice
• 1 small, seeded and minced jalapeño

Instructions

1. Step 1: In a small bowl, combine 2 tbsp brown sugar, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp sea salt, and 1/2 tsp black pepper. Rub this spice mix evenly over 3 lbs of pork shoulder chunks.
2. Step 2: Place the seasoned pork into a slow cooker and pour 1 cup chicken broth over it. Cover and cook on low for 8-9 hours, until pork is tender and easily shredded with a fork.
3. Step 3: While the pork cooks, prepare the pineapple salsa by mixing 1 cup diced fresh pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 1 minced small jalapeño in a bowl. Refrigerate until serving.
4. Step 4: Once pork is done, shred it directly in the slow cooker using two forks, mixing it with the cooking juices for flavor. Serve the pulled pork topped with the chilled pineapple salsa for a bright, sweet contrast.