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Pork Tropicana

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  • 1 (1 to 2 pound) boneless pork butt
  • 1/2 cup pineapple chunks
  • 1/2 cup maraschino cherries
  • Barbecue sauce


  1. Put pork in bottom of slow cooker.
  2. Brush with barbecue sauce.
  3. Place pineapple and cherries on top.
  4. Cook on LOW for 8 to 10 hours.
  5. Remove pork from slow cooker and place on oven-safe baking dish.
  6. Brush with more barbecue sauce.
  7. Remove fruit from slow cooker with a slotted spoon and put on top of meat.
  8. Place dish in oven and broil for 5 to 8 minutes.
  9. Serve with cooked rice.