ALOHA™ Pepper Pork

• Heat oven to 325°F.
• Preheat a cast iron grill grate or bbq to high heat.
• Preheat a cast iron roaster with a lid to high heat
• Cut pineapple into 6 rings, each about 1” thick. Season with salt and pepper and grill approximately 5-7 minutes per side. Reserve 4 grilled rings for plating.
• Season pork shoulder liberally with salt and pepper and sear on all sides in roaster until browned. Once browned, remove from pan, and set aside.
• Reduce roaster to medium-high heat, and add oil, onions, garlic, and ginger. Sauté until browned. Add chicken stock, and 2 of the 6 pineapple rings.
• Bring to a boil and return pork shoulder to the roaster. Cover and cook in oven for 2 ½ hours.
• Once cooked, place pork shoulder on a tray until cool enough to touch. Break up and strain all the ingredients from the cooking liquid in the roasting pan. Reduce over high-heat until the liquid is half of the original volume. Discard the waste.
• Shred pork with two forks. Toss pulled pork with diced peppers and reduced pineapple glaze from roasting tray. Toss until evenly coated.

Putting It Together

• Place onion rings in ice water for 10 minutes then drain well.
• Assemble as pictured. Serve with a side of rice drizzled with soy sauce.