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A plate of slow cooker pineapple pulled pork with cauliflower rice and guacamole.

Slow Cooker Pineapple Pulled Pork with Cilantro Lime Cauliflower Rice + Guacamole

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5 from 3 reviews

  • Author: Shannon Emery
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 8 servings 1x


Pork shoulder slow-cooked with fresh pineapple, bacon, garlic, and apple cider vinegar. Served over cilantro lime cauliflower “rice” and topped with fresh guacamole. Feeds a crowd and also provides amazing leftovers (see note below!).



Slow Cooker Pineapple Pulled Pork

  • 3-pound pork shoulder
  • salt
  • black pepper
  • 1 fresh pineapple, peeled, and cut into 1/2 inch pieces
  • 1/2 cup onion, diced
  • 3 slices of bacon, chopped
  • 3 garlic cloves, minced
  • 3 tablespoons apple cider vinegar
  • 1/2 cup chicken broth

Cilantro Lime Cauliflower “Rice”

  • 1 medium head cauliflower, rinsed, cored, and coarsely chopped into florets
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • salt and pepper, to taste
  • 1 lime, squeezed
  • 1/3 cup fresh cilantro, chopped


  • 2 ripe Hass avocados, cut in half, pits removed
  • 2 teaspoons fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 cup red or yellow onion, diced (I used a sweet yellow onion)
  • 1/2 medium-sized tomato, diced
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt


Slow Cooker Pineapple Pulled Pork

  1. Rub the pork shoulder all over with salt and pepper.
  2. Place pork shoulder in the slow cooker. Scatter the pineapple chunks, onion, bacon, and garlic over and around the pork. Pour in the vinegar and broth.
  3. Place the lid on the slow cooker and cook until the meat easily pulls apart with a fork, about 5 – 5 1/2 hours on high or 8 hours on low.
  4. Transfer pork to a cutting board and let rest 5 minutes. Using two forks shred the meat and remove the fat. Transfer pulled pork to a platter.
  5. Spoon the pineapple pieces and some of the remaining juices left in the slow cooker over the pork shoulder.

Cilantro Lime Cauliflower “Rice”

  1. Using a food processor with the grater attachment, grate the cauliflower into the size of rice. (You could also use a box grater. It would just take a lot longer!)
  2. Heat a large saute pan over medium heat, add the olive oil and garlic and sauté about 3 to 4 minutes, or until garlic is soft.
  3. Increase the heat to medium-high. Add the cauliflower “rice” to the saute pan. Cook for about 5 to 7 minutes, stirring occasionally, until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste.
  4. Remove from heat and place in a medium bowl; toss with fresh cilantro and fresh-squeezed lime juice to taste.


  1. Scoop the avocado out of its peel and place in a medium bowl. Add fresh lime juice, cilantro, onion, tomato, cumin, and salt.
  2. Using a fork or potato masher, mash until the desired consistency is achieved. I like my guac a little on the chunky side so I don’t mash it too much. If you like a smoother consistency just mash it longer.
  3. Taste test the guacamole and adjust seasoning if necessary. Then taste test again. 🙂

Putting it all together!

  1. Grab a plate or a bowl. Place a scoop of the cauliflower rice on your plate. Top with the pineapple pulled pork. Top the pork with a dollop of guacamole. Give it all an extra squeeze of fresh lime juice and some chopped fresh cilantro (optional). Eat. And then go back for seconds!


With my leftovers, for a meal the following day, I warmed the cauliflower rice and pineapple pulled pork in a pan with a drizzle of BBQ sauce and served it in a warm corn tortilla. Tacos for the win!

Nutritional information provided is just for the pineapple pulled pork and does not include the cauliflower “rice” or the guacamole.

  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Gluten Free
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