It’s April. In Michigan. And there is snow on the ground. I’m not complaining. Really. I can take it. But since I’m nowhere near a tropical paradise right now, at least I can cook up something semi-tropical that may temporarily transport me to the Caribbean, if only in my mind. Okay that’s a little dramatic. But that was the goal with this dish. It didn’t actually make me feel like I was lying on a beach somewhere sipping pina coladas, but at least it tasted darn yummy.
You guys know I love to cook dishes that have a bit of an international flare, while making them completely accessible to the average American. So while in my brain this dish is Caribbean-ish, it’s not likely all that authentic…just a warning for anyone out there from the Caribbean. I don’t know that they use chipotle pepper in their cooking, but I had it on hand and I know it can be found in just about any grocery store. So there you go. Chipotle it is. And pineapple is definitely Caribbean. So there.
What I really love about this dish is that it has that sweet and spicy flavor combo that I LOVE! You can serve this pork on its’ own with just a side of veggies- maybe some roasted asparagus or some sauteed zucchini. But I served it with my creamy Coconut Scallion Rice because my husband and my little one adore it. The rice soaks up the juice from the pork and it is delicious! You can get the recipe for the Coconut Scallion Rice here. Now for the pork……
- Preheat your oven to 350 degrees
- Heat your coconut oil or ghee in a large dutch oven over medium high heat on the stove top
- Season your pork generously with sea salt and pepper, and sprinkle the chipotle powder evenly all over the pork
- Add the pork to the dutch oven. When you add it to the pot, it should sizzle! That means that your fat of choice is nice and hot and your pork will sear nicely. If it doesn’t sizzle, your fat isn’t hot enough. In that case, take it out of the pot and wait for your oil to heat. This is an important step! Don’t skip it!
- Let the pork sear on the first side until a crust forms. That takes about 3-4 minutes.
- Flip the pork to the other side to sear. Add the onions, bell pepper and garlic to the pot. Stir it around.
- Peel and core your pineapple. Puree ¾ of the pineapple in a food processor or high speed blender. Rough chop the remaining ¼ of the pineapple and reserve it for later.
- Add the pineapple puree to the pot. Stir it around and distribute it evenly.
- Put the lid on the pot and put the pot in the oven. Cook for 3 hours at 350 degrees.
- After 3 hours, remove the pot from the oven. Take the lid off and pull the pork apart with 2 forks. It should fall apart easily.
- Stir in the reserved chopped pineapple.
- Taste and season as need with sea salt and pepper.
By the way, you could definitely make this in the slow cooker! I would say just brown the pork in a dutch oven first, and then transfer it to the slow cooker. Add the rest of the ingredients and let it cook on high for 4 hours or low for 7-8 hours.
What’s your favorite way to cook a pork roast?
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