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
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.