Spicy Pineapple Gluten Free Pork Butt Roast

Spicy Pineapple Gluten Free Pork Butt Roast

This delicious sweet and savory gluten free dish is sure to become a new family favorite. Here, fresh pineapple and spicy jalapeno are paired with toasted sesame oil, five-spice powder, creamy peanut butter, and fresh cilantro for a rich and flavorful combination.

As written, this recipe contains a couple of extra steps you can skip if you are short on time. To make this a truly one-pot meal, simply place the well-trimmed and seasoned pork butt roast directly into your slow cooker without searing. In addition, the juices can be thickened right in the slow cooker by stirring in the arrowroot slurry with the other ingredients 30 minutes before it is done cooking.

Important Tip:

Trim as much excess fat as possible from the pork butt roast prior to cooking. This will greatly reduce the amount of fat that ends up in the very flavorful juices/sauce.

Prep time: 15 minutes
Cook time: 3-8 hours
Serves: 4-6


1 small yellow onion, diced
16-oz. fresh pineapple, cut into 1” chunks
¼ c. gluten-free soy sauce*
2 t. rice wine vinegar
1 T. honey
1 T. sesame oil
2-3 cloves fresh garlic, minced
2 t. five-spice powder
1 medium red bell pepper, cut into 1” chunks
1 medium jalapeno pepper, finely diced
2 T. natural, creamy peanut butter
2 T. extra virgin olive oil
1 4-5 lb. pork shoulder butt roast, trimmed
Salt and black pepper, to taste
¼ c. fresh pineapple juice
3 T. fresh cilantro, chopped


2 T. arrowroot


Add onion, fresh pineapple chunks, soy sauce (*can substitute coconut aminos), rice wine vinegar, honey, sesame oil, garlic, five-spice powder, bell pepper, jalapeno pepper, and peanut butter to a 5 or 6-quart slow cooker. Stir to combine thoroughly.

Heat olive oil in a large skillet over medium-high heat. Season trimmed pork roast on all sides with salt and pepper, to taste. Add to hot skillet and sear on all sides, approximately 2-3 minutes per side. Transfer seared pork to slow cooker.

Reduce heat to medium and deglaze skillet with fresh pineapple juice. Use a spatula to scrape up the flavorful brown bits from bottom of pan. Remove from heat and pour pan juices into the slow cooker.

Cover and cook over high heat for 3-4 hours or low for 6-8. When finished, stir in fresh cilantro and transfer pork and pineapple mixture to a serving platter with a slotted spoon. Cover and keep warm.

Optional: If desired, create a slurry by combining 2 tablespoons arrowroot and ¼ cup of juices from the slow cooker. Transfer remaining juices from the slow cooker to a large skillet over medium-high heat and whisk in the arrowroot slurry until well combined. Cook for several minutes or until sauce is reduced and thickened.

To serve, spoon warm pork and pineapple mixture over a bed of cooked brown or cilantro-lime rice. Top with the juices or thickened sauce, if desired.



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I love my slow cooker. The one I used for this recipe is the Crock Pot 6 Qt. Slow Cooker. This slow cooker is a 5 in 1 multi cooker that can slow cook, roast, bake, saute, and steam. It has a digital, easy to read screen that makes setting it really easy. With one touch it has pre-programmed setting for each function with the option to adjust the settings as well depending on recipe suggestions. The inner pot is nonstick and dishwasher safe for easy clean up. Click on the link to give it a try! I really love this slow cooker and can’t wait to make more things in it!!

To brown the pork roast I used my All-Clad Skillet. These skillets are professional quaility and a little on the expensive side but completely worth the investment. The All-Clad skillets are nonstick to provide easy clean up, oven and broiler safe, and also dishwasher safe. With all metal construction they are super durable and will last a really long time. Click on the link or picture and it will pop you over to where you can get one for your kitchen.

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