Ok, I know this isn’t a set it and forget it recipe but it is definitely worth the extra effort. I personally use a dutch oven because I can make the whole dish in one pot but, if you’re not going to be home to check it every so often I don’t recommend it. Can we say house fire?
large cut of pork (I used a boston butt)
2 tbs grated ginger (or 1 tbs dried)
1 red bell pepper (largely diced)
2 jalapenos (sliced longways, seeds removed)
2 cans diced pineapple (with the juice)
3 cloves garlic (smashed with the back of the knife)
2 scallions (diced for topping)
(1-2 cups vegetable stock if using a dutch oven)
How to do it:
season your pork with salt and pepper to your liking. brown your meat in some coconut oil (browning the meat before putting it in the crock pot adds lots of flavor). while your meat is browning grate your ginger, cut up your peppers, and smash your garlic. once your meat is browned on both sides transfer it to the crock pot with the ginger, peppers, garlic, pineapple juice (just the juice), and stock. set your crock pot and forget about it (set it on high or low, it doesn’t matter; just know the longer you cook it the more tender it will be). one hour before the pork is finished add the pineapple. once it’s finished remove the pork and pineapple and set aside in your serving bowl or storage container(after I took the pork out I used a slotted spoon to scoop out the rest of the ingredients). dump the liquid from the crock pot into your favorite pot or deep pan and reduce it until it has the consistency of breakfast syrup. while your sauce is reducing “pull” your pork with two forks and mix well with the other ingredients you scooped out of the crock pot. once your liquid is reduced pour it over your pork. then garnish with the scallions. you can add whatever you like. in addition to the scallions I top mine with some unsweetened shredded coconut and fresh thai basil, but make it how you like it!
Note: if you use a dutch oven bring the liquid to a boil and then turn it down to a very low simmer (tiny bubbles only) and cook until the meat falls apart (3-4 hours)