ALOHA™ Pepper Pork
Pineapple Glazed Pulled Pork
2 lbs boneless pork shoulder
1 whole pineapple, peeled and cored
1 tablespoon 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 tablespoons 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 tablespoon fresh ginger, finely julienned
1 teaspoon 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 pineapple rings with salt and pepper and grill on both sides, approximately 5-7 minutes per side. Reserve 4 grilled rings for plating.
While pineapple is grilling, 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 all are browned, then add chicken stock, and 2 of the 6 pineapple rings. Bring to a boil, and return the browned pork shoulder to the roaster, cover and cook in oven for 2 ½ hours.
Remove pork shoulder from roaster with a slotted spatula, and rest on a tray until cool enough to handle. 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.
Pull pork apart with 2 forks until shredded. Keep warm. Toss pulled pork with diced ALOHA™ peppers ends (from slicing peppers below) and reduced pineapple glaze from roasting tray. Toss till evenly coated and keep warm for assembly below.
Putting It Together
Place onion rings in ice water for 10 minutes then drain well.
Assemble as pictured over 4 portions. Serve this dish immediately with a small bowl of rice drizzled with a bit of your favorite soy sauce to finish.