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Export 10 ingredients for grocery delivery
Step 1
In a medium bowl whisk together tomato paste, pineapple juice, maple syrup, molasses, mustard, paprika, garlic powder, chili powder, onion powder, and salt.
Step 2
Trim the excess fat from the pork shoulder. Cut into four pieces.
Step 3
Transfer the pork to the slow cooker.
Step 4
Pour sauce over the pork, turning to coat the pieces.
Step 5
Cover and cook until pork is very tender and easy to separate with a fork, 5 to 7 hours on “High” or 8 to 10 hours on “Low” setting.
Step 6
Transfer pork to a plate and shred into smaller pieces. Cover with foil to keep warm.
Step 7
Skim and remove the excess fat from the surface of the sauce. The sauce can also be transferred to a fat separator or bowl to remove the grease.
Step 8
Add the defatted sauce to a large saucepan. Bring to a boil over medium-high heat.
Step 9
Cook the sauce, stirring occasionally, until thickened and reduced to about 1 ½ cups, 15 to 20 minutes.
Step 10
Season sauce with salt and pepper to taste.
Step 11
Transfer pork to the slow cooker and combine with 1 cup of sauce. Serve the remaining sauce on the side with the pulled pork.
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