Pineapple Pulled Pork over Coconut Rice
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 Pineapple Pulled Pork over Coconut Rice dinner take some of the stress out of your busy weeknight hell.
Ingredients
- 2-3 lb Boston butt pork roast
- kosher salt
- fresh cracked pepper
- 1 20 oz can Dole Pineapple Chunks in 100% Pineapple Juice, drained and divided, reserving /4 cup juice from the can
- 1 medium onion diced
- 2 tsp freshly grated ginger
- 4 cloves garlic minced
- ¼ cup Kikkoman Less Sodium Soy Sauce
- 1 tsp Sriracha
- 1 Tbs honey
- ¼ tsp Chinese 5-spice
- ¼ cup hoisin
- 3 cups Minute® White Rice
- 1 cup coconut milk
- garnish: green onion
Instructions
- Season the pork well with kosher salt and fresh cracked pepper. Place in the slow cooker. Add onion, garlic, ginger, half of the drained pineapple to the crockpot.
- In a small bowl, whisk together the ingredients for the sauce: soy sauce, Sriracha, honey, hoisin, Chinese 5-spice, and the reserved 1/4 cup pineapple juice. Pour over the pork.
- Cook on low for 8-10 hours on low. Shred the pork with two forks.
- For the rice, bring 2 cups water and the 1 cup coconut milk to a boil in a medium saucepan. Add the rice, cover, and remove from the heat. Let sit 5 minutes. Fluff with fork and season well with kosher salt to taste.
- Serve the shredded pork over coconut rice topped with remaining pineapple, chopped green onion, and a pinch of fresh cracked pepper. Yields: 6 servings.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!