Slow Cooker Sweet Sriracha Pulled Pork - This pulled pork combines the sweetness of pineapple and the spice of sriracha for a winning combination.

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I know sriracha is the new, trendy, bandwagon ingredient, but I swear, I've been using it for years! I really have. I totally would admit being a bandwagon jumper. I tried to be one with the kale craze, I just didn't like it (blecht). I totally jumped on the quinoa wagon a few years ago. And most recently, you might remember, I totally embraced the kimchi trend. But I will not admit to hopping on with sriracha, because, well, it's just not true.

Now that being said, there is nothing wrong with bandwagon hopping. So, if you are yet to fall in love with sriracha, I welcome you to hop right on.

What is sriracha? Well, it's a sauce that is hot but with a hint of sweet and a bunch of tang. I'm not great with my words, so if you want a good explanation you can check out this article on sriracha. And while it's hot, it's not too hot. So if you are a bit of a wimp, no worries.

Anyhoo. I bought myself a pork loin the other day and since I had just made a roasted pork loin, I decided to throw it in the crock pot (slow cooker, whatever) and make pulled pork sandwiches from it. Since there are about a million pulled pork recipes out there, I thought I would try to mix mine up a bit. I knew I wanted to use sriracha to heat things up but I also wanted a nice sweet balance to it all. I started with a little bit of brown sugar but then realized I had some pineapple in the pantry and just knew it would be a great combination. And guess what? I was right! Obviously I was right, I wouldn't be telling you about this if I wasn't, duh.

When I was putting the sandwiches together, I threw together a quickie slaw. As you know I'm not a mayo fan, so the slaw I made was a vinegar based slaw. I used this recipe from Rachel Ray, but I didn't not add the Greek Yogurt. Also, once I had the slaw on the pork, I squeezed just a tad bit more of the sriracha on top. That's totally optional, but I'm a huge fan of sriracha and heat so it was a good idea for me.

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