Tender pulled pork, cooked slowly to perfection in the crock-pot with Asian flavors and sweet pineapple, then served over quick and flavorful coconut rice. Let this very easy dinner take some of the stress out of your busy weeknight hell.
Okay folks, I do not know what is going on with me lately, but I think I picked up some bad joojoo. Where I am usually able to think up a recipe, make it, and fall in love with it, that has not quite been happening. Like earlier this week with the Bacon, Sage, and Butternut Squash Lasagna Rolls. That recipe idea flopped at the first go. And this here pulled pork.
So here is what went down… I was chatting at work on how I wanted to come up with a pulled pork recipe, cooked in the slow cooker, with Asian flavors for Chinese New Year. I wanted it to be really new though – totally out of the box. So we came up with the idea to incorporate an Asian peanut sauce into the pork. ======>
And so I made it. And it was terrible. 💔
It looked like poo. 😳
And the red bell pepper went all to mush, adding to the “who-the-hell-would-eat-that” factor. Then, even if one could get past the fact that this looked like it tasted good the first time ….it didn’t. It was awful. The peanut butter, as creative and genius as I was trying to be, was too strong and gave a weird consistency. So into the trash it went.
But I still wanted my Asian pork! Because Chinese New Year. So next, I went back to a recipe that I knew worked, my Chinese BBQ Pork Spareribs, and I took that marinade and modified it to incorporate the pineapple. I also had learned my lesson on the bell pepper – I left it out, and I kept out some of the pineapple to add at the end for the curb appeal. And the result? Redemption. 😊 👏