Slow-Roasted Pulled Pork With Pineapple Salsa

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In Erika's Kitchen


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One 4-pound pork butt roast

2 Tbsp garlic salt

2 tsp smoked paprika

2 oranges or 6 tangerines, washed, cut in half crosswise

2 large cans crushed pineapple in juice, drained (or 1 fresh pineapple, peeled, cored and diced small)

1 bunch scallions, finely chopped

1 bunch cilantro, finely chopped

juice of 2 limes

1/2 tsp dried chipotle powder

salt and pepper to taste

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