Smoky, spicy pork meets a sweet, tangy pineapple coleslaw and oh baby is it good! I love the contrasting flavors in this dish that work just perfectly together.

The pineapple coleslaw takes no time to whip together (especially if you can purchase a pre-shredded coleslaw package) and the pork is made in the slow cooker so this meal practically makes itself.

This has been a staple in our house this summer since it’s such an easy, wholesome meal that both Neil and I enjoy. I hope you love it as much as we do! Recipe serves 4-6 depending on appetite / macro allotment.

Slow Cooker Chipotle Pork with Pineapple Coleslaw:


  • 4 lbs pork roast
  • 1 tablespoon black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon chipotle chile powder (more if you like it spicy!)
  • ¼ cup balsamic vinegar
  • 2 cups chicken or beef stock
  • 1 teaspoon all natural liquid smoke
  • Topping Options: avocado slices, cilantro, bbq sauce
  • For the pineapple coleslaw:
  • 4 cups coleslaw (approximately ½ head green cabbage, ½ head red cabbage, 2 carrots – all shredded OR store bought)
  • ½ cup mayonnaise
  • 1 ½ tablespoon apple cider vinegar
  • 2 cups fresh pineapple
  • sea salt and pepper, to taste
  1. Combine the spices for the pork in a small bowl.
  2. Rub the entire pork with the spices.
  3. Place in the slow cooker.
  4. Add in the stock, balsamic, and liquid smoke.
  5. Give it a stir, cover the crockpot and cook on low for 8 hours.
  6. When it’s finished cooking, take the pork out of the slow cooker and shred it. Feel free to add in ¼ – ½ cup of some of the slow cooker juice if you like a juicier shredded pork.
  7. Serve with the pineapple coleslaw and any optional toppings. Enjoy!

For the pineapple coleslaw: Combine all ingredients in a bowl and stir.

Can be served however you please; on a bun, on some rice, or right out of the crock pot… its your world squirrel.

With Love From the Trench Kitchen,