HAWAIIAN PULLED PORK NACHOS
Steps:
- Preheat oven to 400 degrees.
- Spread tortilla chips over a large cookie sheet. Top with pulled pork, jalapeno slices and cheese. Bake for about 10 minutes, keeping an eye on it and removing once the cheese is melted.
- Top with diced tomatoes, pineapple, mango and green onions. Drizzle sour cream over nachos and serve immediately.
Nutrition Facts : Calories 571 kcal, Carbohydrate 59 g, Protein 19 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 873 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
PINEAPPLE MANGO PULLED PORK
I love mangoes and pineapple. They go so well with pork. Serve these little sandwiches with a spring salad. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Rub salt and pepper over roast. Transfer to a 5- or 6-qt. slow cooker. In a small bowl, mix the mango nectar, pineapple, chutney, lemon juice and zest. Add to slow cooker. Cook, covered, on low until meat is tender, 6-8 hours. Cool slightly., Remove roast from slow cooker. When cool enough to handle, shred meat with two forks. Strain cooking juices, discarding fruit; skim fat. Return cooking juices and meat to slow cooker. Stir in green onion. Serve on buns. If desired, top with jalapeno.,
Nutrition Facts : Calories 249 calories, Fat 11g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 291mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 19g protein.
HAWAIIAN BBQ PULLED PORK SANDWICH WITH GRILLED PINEAPPLE RELISH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 6h50m
Yield 4 sandwiches
Number Of Ingredients 27
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.
PULLED PORK WITH MANGO BBQ SAUCE
Provided by Aarti Sequeira
Categories main-dish
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the rub: Combine the brown sugar, paprika and salt in a small bowl and massage it into the pork shoulder until well coated. Set aside while you make the BBQ sauce. You could do this a day ahead and keep refrigerated until ready to use.
- For the BBQ sauce: In a large saucepan, warm the oil over low heat until hot and shimmering. Add the cumin and fennel seeds; they should splutter upon contact, be careful! Once the spluttering subsides, add the ginger, onions, serrano and a little salt to taste. Saute until they soften, but don't let them get any color. Add the mango puree, lime juice, vinegar, Worcestershire sauce and molasses. Simmer about 5 minutes. Taste and season.
- Add the pork shoulder to the saucepan, coating it with the sauce. Cover, and gently simmer until the pork falls apart easily, stirring and turning often, about 3 hours.
- Remove the pork from the saucepan and shred it using 2 forks. Return it to the sauce and stir to coat with the sauce. Put a generous spoonful of the pork inside a brioche bun, top with a few slices of pickle and serve. Prepare to have your loved one swoon over you!
PORK WITH PINEAPPLE SALSA
Not only odes this easy entree taste awesome, but it's good for you, too. A little brown sugar, ground ginger and Dijon mustard help give the moist tenderloin its incredible flavor, and the tangy salsa can be made in no time. -Nicole Pickett Oro Valley, Arizona
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving 1/4 cup juice. Set aside 1 cup of pineapple (save remaining pineapple for another use). Place the pork on a rack in a shallow roasting pan. Combine 2 tablespoons brown sugar, mustard, paprika and ginger. Spread half over the pork. , Bake, uncovered at 450° for 15 minutes. Spread with remaining brown sugar mixture. Bake 15-20 minutes longer or until a thermometer reads 160°, Meanwhile, for salsa, in a small bowl, combine the red pepper, onions, pepper flakes if desired, remaining brown sugar, reserved pineapple and juice. Let pork stand for 5 minutes before slicing. Serve with salsa.
Nutrition Facts : Calories 259 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 255mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
BOURBON-MANGO PULLED PORK
Spicy, smoky, and sweet. This is the perfect addition to that crusty roll you've been trying to figure out a sandwich filling for!
Provided by RuggerDucky
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 6h20m
Yield 10
Number Of Ingredients 11
Steps:
- Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.
- Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
- While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat.
- Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce.
Nutrition Facts : Calories 319 calories, Carbohydrate 34.5 g, Cholesterol 68.4 mg, Fat 8 g, Fiber 1.5 g, Protein 23.7 g, SaturatedFat 2.8 g, Sodium 995.5 mg, Sugar 25.8 g
PULLED PORK NACHOS WITH PINEAPPLE SALSA
I got this recipe from People magazine. I made some modifications, and used Food.com recipe # 29697 for the pineapple salsa,madding a little minced jalapeño.
Provided by agileangus
Categories < 4 Hours
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Mix chicken stock through cumin.
- Rub pork with salt and pepper. Pour checked stock mixture over pork. Cover with foil. Roast in 350 degree oven for 2 1/2 hours.
- Remove foil and roast 30 minutes more. Remove from oven and rest for 30 minutes. Shred pork and mix with any remaining stock mixture.
- Put chips on baking sheet and cover with cheese. Place in oven until cheese melts.
- Sprinkle pork over chips. Garnish with salsa and cilantro. Serve hot.
- Note: I made the pork ahead of time and reheated when ready to serve.
Nutrition Facts : Calories 673.8, Fat 44.7, SaturatedFat 21.2, Cholesterol 153.2, Sodium 1039.5, Carbohydrate 26, Fiber 1.9, Sugar 4.4, Protein 41.7
PORK CARNITAS QUESADILLAS WITH PINEAPPLE SALSA
Great as a main dish or appetizer. The pork can also be cooked in a crock pot. Mangoes can be substituted VERY successfully . . . guess that would change the name of the recipe!
Provided by Galley Wench
Categories Pineapple
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 26
Steps:
- Pork:.
- Place pork, chicken broth, salt, garlic, jalapenos and onion in large pot and bring to a slow simmer. Add cumin, oregano, tomato paste, chipotle chiles, adobo sauce and chile powder to meat.
- Cover and simmer for 1 1/2 hours or until pork is pull-apart tender. Increase heat to evaporate excess liquid. Shred meat with a fork and set aside.
- Salsa:.
- Combine salsa ingredients and chill for a minimum of 30 minutes.
- To assemble:.
- Lay out tortillas and spread pork mixture on 1/2 of each tortilla. Top with corn, black beans and cheese. Fold over and brown on each side on hot griddle. Place on cookie sheet in warm oven to hold. Serve with pineapple salsa.
Nutrition Facts : Calories 398.4, Fat 13.1, SaturatedFat 4.3, Cholesterol 101.3, Sodium 1157.4, Carbohydrate 29.6, Fiber 6.4, Sugar 5.5, Protein 40.9
PINEAPPLE BBQ PULLED PORK
Easy pulled pork with the perfect amount of sweetness.
Provided by Lea Speer
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 6h10m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 439.3 calories, Carbohydrate 38.1 g, Cholesterol 90.1 mg, Fat 21.4 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 7.8 g, Sodium 1081.2 mg, Sugar 30.5 g
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