Heat a large frying pan over medium heat, add oil. Brown pork on all sides, about 3 minutes per side. Transfer to slow cooker insert.
Add carrots, onion, jalapeños and garlic to the pan. Cook stirring often until softened, about 3-5 minutes. Stir in spices and cook another minute. Scrape mixture into slow cooker.
Add chicken broth, crushed tomatoes, pineapple juice and worcestershire sauce. Cook on low for 10 hours. Remove pork to a large bowl.
Strain sauce into a large frying pan, reserve vegetables and add to pork. Skim off any fat from sauce. Boil liquid, stirring often, until reduced to a syrupy consistency, about 30-35 minutes. Stir in vinegar. Using 2 forks, discard bone and shred meat. Combine with sauce. Serve over rice or on buns.
This pulled pork freezes well. As this serves 12, I usually freeze half and thaw in the fridge overnight before reheating later on the stovetop.
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