ALOHA™ Pepper Pork

Portions

4ALOHA™ Pepper PorkPortions 4

Temps de préparation

1515 Mins 150 Mins 165 Mins

Cooking Hrs

2.5

Ingrédients

Pineapple Glazed Pulled Pork

  • 1 pineapple, peeled and cored
  • 2 lb boneless pork shoulder
  • 1 Tbsp coconut oil or vegetable oil
  • 1 cooking onion, chopped
  • 4 cloves fresh garlic, chopped
  • 1 thumb of fresh ginger, chopped
  • 1 1/2 cups chicken stock
  • Kosher salt for seasoning
  • Freshly cracked black peppercorns for seasoning
  • 2 Tbsp Vidalia onion rings, thinly sliced
  • 2 Aloha™ peppers cut into rings 2” wide, dice the remaining pieces
  • 4 grilled pineapple rings, reserved from above
  • 1 avocado, sliced
  • 1 Tbsp fresh ginger, finely julienned
  • 1 tsp white sesame seeds
  • Mint for garnish

Préparation

  • 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.

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