For a unique twist on pork, try my scrumptious recipe that fuses sweet flavors of Hawaii with aromatic herbs & spices of Asian cuisine. Sear the roast in a pan and throw everything together in your slow cooker. Arrange the roast on a bed of steamed rice with plenty of thickened pan sauce. Smart Recipes, Fusion Recipes, Vegetables,Pork Recipes, Recipes Vegetables,Pork Fusion Sweet & Zesty Pineapple Pork Roast Sweet & Zesty Pineapple Pork Roast Recipe | PT8H15M Serves 6 Ingredients: 1 Small Yellow Onion 15.5 Ounces Pineapple Chunks 0.5 Cup Soy Sauce 2 Teaspoons Rice Wine Vinegar 1 Tablespoon Honey 1 Tablespoon Sesame Oil 3 Large Garlic Cloves 2 Tablespoons Chinese Five-Spice Powder 1 Medium Red Bell Pepper 1 Medium Jalapeno Pepper 2 Tablespoons Creamy Peanut Butter 2 Tablespoons Extra-Virgin Olive Oil 1 Pork Shoulder Butt Roast 0.5 Cup Pineapple Juice 1 Small Bunch Fresh Cilantro 1 Teaspoon Kosher Salt & Freshly Ground Black Pepper In a 6-quart slow cooker, add onion, pineapple, soy sauce, vinegar, honey, sesame oil, garlic, five-spice powder, bell pepper, jalapeno and peanut butter. Stir well to combine. In a large skillet over medium-high heat, heat oil until shimmering. Season roast with salt & pepper and sear until golden brown, about 2-3 minutes on each side. Transfer the meat to slow cooker. Reduce heat to medium and add pineapple juice. Use a wooden spoon to scrape up browned bits from the bottom of the pan. Remove from heat and pour the pan juices over roast in the slow cooker. Cover and cook roast on High setting for 3-4 hours or Low for 6-8 hours. Stir in cilantro and use a slotted spoon to transfer roast and pineapple mixture to a large serving platter. Cover with a sheet of foil to keep warm. Meanwhile, in a small bowl, combine cornstarch with 1/4 cup of meat juices and stir well. In the same skillet over medium-high heat, add remaining meat juices. Stir in the cornstarch mixture and whisk until well combined. Cook until sauce has reduced and thickened, about 5-8 minutes. Serve roast & pineapple mixture over a bed of steamed rice and top with sauce.

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