Get out the crock pot and join us for Caramelized Pineapple Pulled Pork sandwiches on toasty brioche. I love pulling out the crock pot when the weather turns crisp. Lately, however, it has felt a lot more like spring weather around here than November in New Hampshire. As the cold comes to stay, so will the crock pot on the counter. This week we cooked pork low and slow. Our mouths watered as the house filled with the sweet and savory smells of pork, pineapple, red onion, jalapeños and garlic.
This dish was a real winner for my entire family. All of my boys, spanning ages 3-10, gobbled it up and seconds were requested. In order to appease the palate of my younger ones, I lowered the spice, but feel free to add more jalapeños to the dish and turn up that sweet heat.
What really took these sandwiches to the next level? Caramelized pineapple and onion! Get creative with your toppings. The boys liked them simple: just pork and pineapple with some maple bbq sauce. You could also add melted cheddar, fresh sliced red onions, jalapeños, pickled onions or even try goat cheese crumbles! I hope you'll give it a try and add it to your menu this week. Be sure to tell me what you think!
Caramelized Pineapple Pulled Pork Sandwiches
4 lbs pork butt, cut into four pieces
1 (20oz) can of crushed pineapple
2-4 jalapeños, seeded & minced (depending on your heat preference)
4 garlic cloves, minced
Juice of 2 limes
2 tbsp coconut aminos (or soy sauce)
2 tbsp chili powder
2 tsp garlic powder
2 tsp salt
1 tsp pepper
1 tbsp coconut oil, melted
3/4 cup of BBQ sauce
1 pineapple, cored and diced
1 med. yellow onion, chopped
3 tbsp salted butter
3 tbsp brown sugar
Place cut pieces of pork in the bottom of the crock pot.
Mix together crushed pineapple, red onion, jalapeños, garlic, lime, aminos, chili powder, garlic powder, salt, pepper, oil and bbq sauce. Pour over pork. Cook on low for 8 hours.
When your pork has cooked, caramelize the pineapple and onion. In a large bowl, toss the pineapple, onion and brown sugar together. Over medium heat melt butter. Add in pineapple mixture and stir until sugar has melted (about 5 minutes). Continue to cook and stir occasionally until pineapple browns and crystallizes (about 15-18 minutes).
While the pineapple cooks, remove pork and shred. Using a slotted spoon scoop out as much of the crushed pineapple, peppers and onions as you can to added to the shredded pork. Spread shredded pork out on a pan, adding 3-4 ladles of the juices from the crock pot over the meat. Broil on high 3 minuets. Stir the meat and broil 3 minutes more.
Serve on toasty brioche buns with caramelized pineapple, shredded cheddar and our favorite - Sweet Baby Rays Maple BBQ Sauce!
*Other toppings to try: red onion, pickled onion, sliced jalapeños, goat cheese crumbles.
Side suggestions: garden salad, dark russet potato chips