Slow cooker pork & pineapple adobo

Ingredients

• 1kg pork shoulder, cut into 3-4cm pieces
• 1 tbsp vegetable oil
• 3 fresh or dried bay leaves
• 1 tsp black peppercorns
• 440g can pineapple pieces in juice
• 80ml (1⁄3 cup) gluten-free soy sauce
• 80ml (1/3 cup) white wine vinegar
• 1 brown onion, chopped
• 5 garlic cloves, crushed
• Sliced green shallots, to serve
• Steamed white rice, to serve

Directions

1. Heat oil in a large frying pan over mediumhigh heat. In batches, cook the pork, turning, for 5 minutes or until browned. Transfer to a slow cooker. Add bay and peppercorns.
2. Drain the pineapple, reserving 80ml (1 ⁄3 cup) juice. Combine the reserved juice, soy sauce and vinegar in a bowl.
3. Add the onion to pan (with a little more oil, if necessary) and cook over medium heat, stirring occasionally, for 5 minutes or until soft. Stir in garlic. Cook for 30 seconds or until aromatic. Pour the juice mixture into pan. Bring to boil and stir until combined.
4. Pour the mixture into the slow cooker. Stir until combined. Cover and cook on Low for 5 hours 45 minutes or until tender.
5. Meanwhile, heat a small non-stick frying pan over medium heat. Add pineapple pieces. Cook for 1 minute each side or until golden.
6. Add the pineapple pieces to slow cooker. Cover and cook for 5 minutes or until heated through. Season with salt and top with shallot. Divide among serving bowls. Serve with rice.