September 03, 2008

Island Pineapple Pulled Pork

3 lb boneless pork shoulder roast (trim off any excess fat)
4 cloves garlic
1 onion, roughly chopped
2/3 cup chopped pineapple
1/4 cup chili sauce
1/4 cup coconut vinegar
1/4 cup soy sauce with kalamansi
1/4 cup pineapple juice
2 teaspoons black pepper
1 teaspoon ground ginger
1 1/2 teaspoon liquid smoke
2 jalapeno peppers, seeds removed and chopped
juice and zest of one lime
1 tablespoon canola oil

spice rub:
2 teaspoons black pepper
2 teaspoons salt
2 teaspoons ground ginger
2 teaspoons lemon zest


Mix the spice rub ingredients together. Rub them on the pork. In a large skillet heat the oil and then brown the roast well on all sides. Place roast in slow cooker. Add all remaining ingredients to slow cooker. Cook on high in the slow cooker 6-7 hours*. When done, meat should shred easily with a fork. Remove roast from slow cooker. Shred with a fork (or use your fingers) and set aside. Mash any solid bits left in the sauce with a potato masher. Return the pork and the sauce to slow cooker, and toss to evenly coat. Serve on rolls.

*Or on low for 8-9 hours.

My thoughts:
We have been seriously into Filipino food lately so I made this pulled pork (another one of our obsessions) with some of the flavors we have been enjoying. And the results? Swoon-worthy. Juicy, fruity (but not sweet!) and succulent; the meat just melts in your mouth. Perfect on a Hawaiian roll or just on the plate.

Notes about ingredients:
Coconut vinegar is available at Asian grocery stores.

I found kalamansi flavored soy sauce (toyomansi)at my local Asian grocery store, but you could mix light soy sauce with fresh or bottled calamansi (kalamansi) juice or lime juice for a similar effect.