By Angela McGowan
I love pulled pork, but I’ve been doing it the same way for so long, I thought it was time for a change in flavor. I got my inspiration for this recipe from Sandra Lee. I know alot of people don’t seem to like her at all, but I do like the ideas behind many of her recipes. I made some changes from her original recipe to something that was better suited to our tastes and a little more “homemade.” The sauce has a great Hawaiian flavor with added pineapple juice and teriyaki sauce. It’s a little sweet and little spicy. You can adjust the amount of sriracha to get the spicy flavor just the way you like it. We added 3 tablespoons, and it wasn’t too spicy for my son to enjoy a huge sandwich.
Yield: Serves 4
Hawaiian Pulled Pork
Ingredients:
- 1 - 3.5 lb pork shoulder, boston butt
- 1 large onion, chopped
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper
- 1 - 6 oz can tomato paste
- 1 tablespoon or more hot chili sauce (sriracha) Optional
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 1/2 cup brown sugar
- 1 teaspoon freshly grated ginger
Directions:
1. Add all ingredients but pork to crockpot. Stir well. Add pork. Turn crockpot on low and cook for 8 hours, or till when pork is falling apart.
2. Break pork up with a spoon, or shred with two forks. Sauce should be pretty thick, if it's still two thin, turn crock pot to high until it thickens.
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