Pineapple Bbq Pulled Pork Food

PULLED PORK WITH PINEAPPLE BARBECUE SAUCE

Steps:

• Add all of the barbecue sauce ingredients to a saucepan. Gently bring to a simmer and cook for a few minutes until the sugar is dissolved and the mixture has thickened slightly (it will thicken a bit more as it cools).
• Set aside until the pork is ready. Can be kept in the fridge for a day or two in advance. (This recipe makes about 1 cup of sauce. If you like a lot of sauce with your pork, or if you have a cut of meat on the larger side, you might consider making a 1.5 or double batch!)
• Light the grill with the coals on one side of the grill.
• Lightly season the outside of your pork with salt. Remember that the sauce has plenty of salt and flavor, so I go easy on seasoning meat itself here.
• Add the pork to the cooler side of the grill (over indirect heat), cover and allow to cook for about 3 hours or until internal temperature reads around 150-160F.
• Once the pork reaches 150-160 degrees F, remove it from the grill with sturdy tongs and wrap it tightly in aluminum foil. This helps keep moisture in and cuts down on the overall cooking time. Return to the grill, cover and continue to cook until the internal temperature is about 203 degrees F.
• Remove the pork from the grill, allow to cool down slightly, and then shred with two forks.
• Mix the shredded pork with the pineapple barbecue sauce or serve it on the side.

HAWAIIAN BBQ PULLED PORK SANDWICH WITH GRILLED PINEAPPLE RELISH

Steps:

• For the roast pork: In a small bowl, combine the brown sugar, coriander, garlic powder, onion powder, salt, black pepper, cinnamon and cumin to make a dry rub. Massage the rub over the pork, making sure to rub it in between the scored fat cap. Wrap the pork in plastic wrap and let it sit for 2 hours or overnight in the fridge.
• Preheat the oven to 325 degrees F with the oven rack in the middle position.
• Remove the plastic wrap from the pork and place in a Dutch oven with a lid. Cover and place in the oven to roast for 3 hours. After 3 hours, uncover and cook for another 45 minutes to brown the fat and cook until the pork registers 200 degrees F on an instant-read thermometer. Remove from the oven and let rest for 20 minutes.
• For the sandwich build: Using two forks or your hands, pull apart the warm pork. Toss with the Chile Sauce. Butter and toast the buns until golden brown. Place ample quantities of pork on the bottom bun and top with Grilled Pineapple Relish and shredded red cabbage. Do your best hula dance and enjoy.
• Bring the vinegar, sugar, crushed red pepper, salt and garlic to a boil and cook until the sugar and salt dissolve. Simmer for 5 to 10 minutes, and then set aside until the pork is ready. Right before you toss in the pork, remove the smashed garlic cloves.
• Preheat a grill pan or grill over high heat. Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes a side. Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeno and onions. Season with salt and pepper.

SLOW COOKER PINEAPPLE PULLED PORK

Steps:

• Place pork roast into a slow cooker. Combine crushed pineapple, garlic, cumin, salt, red pepper flakes, and pepper in a bowl. Pour over pork roast. Cover slow cooker.
• Cook on Low until pork roast is cooked through, about 8 hours. Remove pork roast from slow cooker, cut off any fat, and shred the meat using 2 forks. Return meat to the slow cooker and mix with the juices.

PINEAPPLE BBQ PULLED PORK

Steps:

• Place pork shoulder and chicken broth in a slow cooker.
• Cook on Low for 5 to 7 hours. Drain all the liquid from the slow cooker and shred pork with fork. Mix barbeque sauce, onion, and pineapple into shredded pork. Continue cooking 1 to 1 1/2 hours more.

INSTANT POT PINEAPPLE BBQ PULLED PORK

Steps:

• Place the pork butt (or shoulder) on a cutting board and pat dry with paper towels. Then, rub on all sides with salt and smoked paprika. Cut the pork into 2 to 3 pieces to fit inside the pressure cooker.
• Place the pieces of pork in the Instant Pot. Drain the pineapple juice from the can and pour it over the top of the meat. Set the pineapple chunks aside.
• Close the lid and make sure the pressure valve is sealed. Then, set the Instant Pot to manually cook on HIGH pressure for 90 minutes (it will take an additional 15 to 20 minutes to preheat and begin cooking).
• When the timer goes off, let the pressure release naturally while the Instant Pot is in WARM mode for 90 minues (some pressure cookers automatically switch to the WARM setting when the time is up).
• Carefully remove the meat and transfer it to a large bowl or platter. Discard the liquid and fat left in the pot. Shred the pork with a fork and toss with as much BBQ sauce as you like.
• OPTIONAL: For burnt, crispy edges, spread the pork out in an even layer on a sheet pan and broil until the ends begin to brown and turn crisp (about 5 minutes). Serve topped with pineapple chunks, cilantro, and red onion.

LEFTOVER BBQ PULLED PORK (OR SHREDDED CHICKEN) PIZZA W/PINEAPPLE

Steps:

• Form dough into a ball, then roll into approximately a 13 inch long oval and place on a cookie sheet sprayed with non-stick cooking spray.
• Cover with plastic wrap and let rise for 30 minutes.
• Preheat oven to 425.
• Remove the plastic wrap and spread the BBQ sauce onto the dough, leaving approximately a 1/2 inch edge around the dough without sauce.
• Sprinkle the mozzarella cheese over the sauce, covering evenly.
• Top the cheese with the BBQ pork or chicken and pineapple.
• Bake for 12-15 minutes, or until the crust is golden brown.
• Let cool for 5 minutes, cut with pizza cutter, top with pizza peppers (optional) and enjoy.