Hawaiian Pork Roast With Pineapple Recipes

Steps:

• Mix first six ingredients. Cut roast in half; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides., Transfer to a 5-qt. slow cooker. Pour pineapple mixture over top. Cook, covered, until a thermometer inserted in roast reads at least 145°, 3-4 hours., Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

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.

Steps:

• Cut pork roast in half. Sprinkle with salt and pepper. In a large skillet, brown roast in oil on all sides; drain. Place in a 5-qt. slow cooker. In a large bowl, combine the pineapple juice, pineapple, brown sugar, celery, vinegar and soy sauce. Pour over the roast. Cover and cook on low for 4-6 hours or until meat is tender. Remove roast and keep warm. Strain cooking juices; transfer to a large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 8 servings.

Steps:

• Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
• Cover, and cook 7 hours on Low.

Steps:

• Cut pork roast in half. Sprinkle with salt and pepper. In large skillet, brown roast in oil on all sides; drain. Place in 5 quart slow cooker.
• In large bowl, combine pineapple juice, pineapple, brown sugar, celery, vinegar, and soy sauce. Pour over the roast.
• Cover and cook on low for 3 to 3 1/2 hours or until meat thermometer reads 160.
• Remove roast and keep warm. Let stand for 10 minutes before slicing. Meanwhile, strain cooking juices; transfer to large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve over pork.
• NOTE: I like to use 2 forks and shred the pork roast instead of slicing it and return it to the cooking juices. I then serve it over rice. I also usually add the cornstarch & water mixture to the cooking juices in the crockpot instead of using a separate pan. I also sometimes add some extra pineapple chunks towards the end because my family really loves pineapple.

Steps:

• Place the roast on a 22x18-in. piece of heavy-duty foil; sprinkle with liquid smoke and soy sauce. Wash bananas and place at the base of each side of roast. Pull sides of foil up round meat; add water. Seal foil tightly; wrap again with another large piece of foil. Place in a shallow baking pan; refrigerate overnight, turning several times. , Preheat oven to 400°. Place foil-wrapped meat in a roasting pan; bake for 1 hour. Reduce heat to 325°; continue baking for 3-1/2 hours. Drain; discard bananas and liquid. Shred meat with a fork. Freeze option: Freeze cooled meat with some of the juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Steps:

• Season the pork roasts all over with salt and pepper. Prepare an outdoor barbecue by soaking mesquite wood chips in water and adding to the coals for added flavor. Sear the pork on the hot grill to lock in the natural juices. Whisk together guava jam, oil, and 1 teaspoon of water. Season with fresh cracked pepper. Rub the pork with guava paste. Set 2 wide pieces of heavy-duty aluminum foil on a flat surface. Lay 5 banana leaves on each piece of foil in a crisscross pattern, then place the pork roasts on top. Fold the banana leaves up around the roasts to make a bundle. Insert a sugar cane spear through the banana leaves and into the pork to secure. Tent the foil over the roasts and seal 3 of the sides to form a pouch. Mix liquid smoke and remaining water together in a small bowl, pour it into the pouch. Close up the remaining edge of foil to lock in the moisture and flavor. Transfer back to the hot grill. Roast for 2 1/2 to 3 hours with the grill cover down. When the pork is cool enough to handle, shred using 2 forks.

Steps:

• Place the roast on a 22-in. x 18-in. piece of heavy-duty foil; sprinkle with liquid smoke and soy sauce.
• Wash bananas and place at the base of each side of roast.
• Pull sides of foil up round meat; add water. Seal foil tightly; wrap again with another large piece of foil.
• Place in a shallow baking pan; refrigerate overnight, turning several times.
• Place foil-wrapped meat in a roasting pan. Bake at 400° for 1 hour.
• Reduce heat to 325°; continue baking for 3-1/2 hours.
• Drain; discard bananas and liquid.
• Shred meat with a fork.
• Serve with your favorite BBQ sauce, if you desire.

Steps:

• Pour pineapple chunks and juice in a bowl; add brown sugar, soy sauce, onion, garlic, pepper flakes, ginger, and black pepper and stir to combine.
• Cut pork butt in quarters and place in a slow cooker. Pour pineapple mixture over top.
• Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 6 to 8 hours.
• Shred pork in the juices and serve.