Slow-Cooker Sweet and Sour Pork Sandwiches

These little sandwiches are fantastic.  What a wonderful twist-up from my ordinary pulled pork sandwiches, which are amazing in themselves.  But, this was a great super bright and fresh take on the old original.  The addition of the super soft egg bun and the spoonful of some of my homemade cole slaw is the best part.


3-4lb. pork shoulder roast
1 T. of bacon grease (or e.v.o.)
1 large green bell pepper (chopped)
1 large yellow onion (chopped)
sea salt and fresh ground pepper
1- 20oz. can of pineapple chunks (un-drained)
1 cup of additional pineapple juice
1/4 cup of apple cider vinegar
1 T. of lite soy sauce
1/4 cup of light brown sugar (packed)
1/2 tsp. of salt
1/8 tsp. of crushed red pepper flakes
4 T. of flour
egg dinner rolls
some of my Homemade Cole Slaw recipe to top them off with: http://tonya-justcooking.blogspot.com/2011/03/homemade-cole-slaw.html 

-Heat the bacon grease in a large stockpot on medium-high heat; brown pork roast on a sides to sear in the juices (you want a thick deep-brown crusting).  Remove from pan and place in your slow-cooker on high heat.  Then, toss your veggies into the still hot pan with a little bit of salt and pepper (the bacon drippings and the meat crumbles will transfer and infuse the veggies).  Saute' them until softened.  Meanwhile, in a large saucepan over medium-high heat, stir together the remaining ingredients.  Once the sauce begins to boil and thicken, remove and pour over the meat and vegetables in the slow-cooker.  Leave it set on High for about 4-6 hours (you literally want it to be falling apart).  Then using 2 large forks, shred the roast in the slow-cooker and place on rolls.  Serves 8.  Enjoy!