Monday, November 16, 2015

Pineapple Pork Sandwiches

Pulled pork is one of those slow cooker dinners that last and lasts. I always make way more than I need for dinner.  It's on top of pizza the next night, then it's time for taco Tuesday, and then mixed into macaroni and cheese later in the week.

Pineapple Pork Sandwiches
Adapted from Pinch of Yum

2 1/2 pounds pork loin
2 cloves minced garlic
1 onion, diced
1 jalapeno, diced
1 cup pineapple juice
1/2 cup soy sauce
1 can pineapple rings
sandwich buns

1. Dump pork, garlic, onion, jalapeno, pineapple juice, and soy sauce in the slow cooker. Cook on low for 7-8 hours.
2. Preheat oven to 450.  Shred cooked pork.  Place on a foil-lined baking sheet (don't dump the liquid on the baking sheet) and crisp in the oven for about 15 minutes. Drizzle pork with a little extra juice from the slow cooker.
3. Brown pineapple rings in a small nonstick pan for a few minutes on each side. Place pork and pineapple atop sandwich buns.

Enjoy a little tropical bbq flavor as the nights get colder.

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