Thursday, October 16, 2014

Pineapple Pork

In the bottom of my Nesco, I put, fat side down, big hunks of Boston butt. And then I layered:

Garlic powder (a few shakes)
1 pouch of Prince of Peace Ginger-honey drink mix
2 T Trader Joes Pepper Jelly
20 oz can Cubed Pineapple (though, I drained out about half the juice)
2 T Schug, Red
Few grinds black pepper
1 tsp Penzeys orange peel
A few squirts Sriracha
1 onion, sliced
1 fistful sultana raisins
1 fistful dried cranberries

Stir to distribute. Slow cook 5.5 hours.  

When done cooking, taste and adjust salt if need be.

Turn on brown setting to get it bubbling again, then add in whatever thickener you use. I use xanthan gum powder, as it renders out a very nice end product, and isn't as pesky as cornstarch. Also, it adds a negligible amount of carbs.

This is good for 1-3 lbs of pork cubes.

Serve over rice, bowtie pasta, corn bread or toasted garlic bread.  Keeps nicely in the fridge for up to a week to ten days--if it doesn't get consumed sooner!

Brain storm! Thinking of perhaps a brioche type based stromboli (eggy like a Hawaiian roll), with this pork tucked inside.

No comments: