Heat a large skillet over medium- high heat and add the vegetable oil. Season the pork all over with the salt and pepper, then add it to the skillet and sear on all sides, until deeply golden brown, about 1 to 2 minutes per side. Remove the pork with kitchen tongs and transfer it to the slow cooker. Pour the pineapple juice over top.
Stir together garlic powder, sugar, onion, thyme, parsley, cayenne, allspice, paprika, pepper, nutmeg and cinnamon. Sprinkle it over the pork in the slow cooker and toss well. Cook on low for 8 to 10 hours.
After 8 to 10 hours, the pork should easily fall apart. There will be a lot of liquid in the slow cooker. You can discard some (I use a ladle) but you can also do what I do: shred the pork, remove the slow cooker lid, turn it on high and cook for 30 minutes or so, tossing often. I find that a lot of the pork soaks of the liquid and the rest sort evaporates. You can always discard some of the liquid if you need to.
To serve, top the rice with the shredded pork and pineapple salsa. To serve in a pineapple bowl, carefully slice the pineapple in half lengthwise. Remove the fruit (I did so using a paring knife and grapefruit spoon, then used it for the salsa) and place the rice and pork inside. Easy peasy.
Note: be sure to double check the cook time and liquid ratio on the rice you buy. If it’s quick cooking, you might need less time and/or liquid.
Bring the rice, juice, milk and water to a boil in a saucepan over medium heat. Stir in the salt and butter. Once boiling, reduce to a simmer, cover and cook until all liquid is absorbed, 35 to 45 minutes.
quick pineapple salsa
Stir together the pineapple, onion and cilantro. Season with the salt and pepper and squirt in the lime juice – stir well. Serve immediately or keep sealed in a container in the fridge for 1 to 2 todays.