- 2 pound pork roast
- 1 1/2 teaspoon olive oil
- 2 tablespoon sea salt
- 1 cup brown rice, raw
- 2 cup green peas, frozen
- 2 cup pineapple
- Pierce pork with a fork a few times around; rub in the olive oil and sprinkle all over with sea salt. Place in slow cooker for 6 hours; remove and shred. Place back into slow cooker for 1 hour.
- While it cooks an additional hour, prepare rice as directed on package. Allow peas to thaw and cut pineapple into smaller, bite-sized pieces.
- Toss thawed peas with cooked rice.
- Serve pork over rice, topped with pineapple. (Serving size: 4 ounces pork, 1/2 cup rice, 1/2 cup peas, 1/2 cup pineapple)