Monday, March 24, 2014

Hawaiian Pulled Pork with Pineapple Guacamole

I know I overwhelm you with all of the pulled pork I make, but it's just so fun and so easy.  And we can eat it for days, in many different formats.  The original recipe is for skillet nachos, but I cut out the middle and went straight for it.  So good.  Such a success.  So many more pulled pork recipes to come, I'm sure!

Hawaiian Pulled Pork with Pineapple Guacamole
adapted from Iowa Girl Eats

3-4 lb pork butt, trimmed and cut in large hunks
garlic salt
15 oz can chopped pineapple
1 cup BBQ sauce, divided
1 large red or sweet onion, sliced

Pineapple Guacamole:
2 avocados
1 garlic clove, minced
juice of 1/2 lime
1 tbsp chopped cilantro
1/4 cup pineapple tidbits, drained

Place the pork in a large crock pot and season generously with garlic salt on all sides.  Add the can of pineapple and it's juices, 1/2 cup BBQ sauce, and sliced onion.  Mix slightly and cover.  Cook on low for 7 to 9 hours, until meat shreds easily.  Shred, then mix 2 cups pork with remaining 1/2 cup BBQ sauce.  Discard cooking liquid.  Freeze the extra pork.

Meanwhile, combine avocados, garlic, lime juice and salt in a bowl.  Smash with a fork until desired consistency is reached.  Fold in cilantro and pineapple tidbits.  Serve pork topped with pineapple guacamole with a sprinkle of mozzarella cheese, and extra BBQ sauce for dipping.

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