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Spicy Pineapple Pork Butt Roast

Spicy Pineapple Pork Butt Roast


  • Author: wellness sleuth
  • Total Time: 0 hours
  • Yield: 6

Description

Warm up your family's taste buds with a Spicy Pineapple Pork Butt Roast! This recipe brings sweet and savory flavors together in a delicious and unique way. Inspired by Latin flavors, it marinates juicy pork butt roast with accents of pineapple and chilly peppers for just the right amount of heat! 


Ingredients



1 small yellow onion, diced

16-oz. fresh pineapple, cut into 1” chunks

¼ c. gluten-free soy sauce* 

2 t. rice wine vinegar

1 T. honey

1 T. sesame oil

2-3 cloves fresh garlic, minced

2 t. five-spice powder

1 medium red bell pepper, cut into 1” chunks

1 medium jalapeno pepper, finely diced

2 T. natural, creamy peanut butter 

2 T. extra virgin olive oil

1 4-5 lb. pork shoulder butt roast, trimmed
Salt and black pepper, to taste
¼ c. fresh pineapple juice

3 T. fresh cilantro, chopped


Optional: 2 T. arrowroot

 


Instructions

  1. Add onion, fresh pineapple chunks, soy sauce (*can substitute coconut aminos), rice wine vinegar, honey, sesame oil, garlic, five-spice powder, bell pepper, jalapeno pepper, and peanut butter to a 5 or 6-quart slow cooker crock. Stir to combine thoroughly.

  2. Heat olive oil in a large skillet over medium-high heat. Season trimmed pork roast on all sides with salt and pepper, to taste. Add to hot skillet and sear on all sides, approximately 2-3 minutes per side. Transfer seared pork to slow cooker crock.

  3. Reduce heat to medium and deglaze skillet with fresh pineapple juice. Use a spatula to scrape up flavorful brown bits from bottom of pan. Remove from heat and pour pan juices into the slow cooker. 

 

  1. Cover and cook over high heat for 3-4 hours or low for 6-8. When finished, stir in fresh cilantro and transfer pork and pineapple mixture to a serving platter with a slotted spoon. Cover and keep warm.

  2. Optional: If desired, create a slurry by combining 2 tablespoons arrowroot and ¼ cup of juices from the slow cooker. Transfer remaining juices from the slow cooker to a large skillet over medium-high heat and whisk in the arrowroot slurry until well combined. Cook for several minutes or until sauce is reduced and thickened.

To serve, spoon warm pork and pineapple mixture over a bed of cooked brown or cilantro-lime rice. Top with the juices or thickened sauce, if desired, and enjoy!

  • Prep Time: 15 minutes
  • Cook Time: 3 to 8 hours
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