Slow Cooker Kahlua Pork with Sweet Chili Pineapple Sauce
Slow Cooker Kahlua Pork with Sweet Chili Pineapple Sauce might be just the main course you are searching for. This gluten free and dairy free recipe serves 12 and costs $2.43 per serving. One serving contains 450 calories, 57g of protein, and 18g of fat. A couple people really liked this American dish. From preparation to the plate, this recipe takes roughly 11 hour. This recipe from Foodista has 21 fans. The Super Bowl will be even more special with this recipe. If you have rice vinegar, liquid smoke, pineapple juice, and a few other ingredients on hand, you can make it. Overall, this recipe earns a great spoonacular score of 85%. Try Pineapple Black Bean Slow Cooker Turkey Chili, Sweet Chili Pineapple Pork Stir Fry, and Slow Cooker Pineapple Pork Roast for similar recipes.
Servings: 12
Ingredients:
5 tablespoons garlic chili sauce
5 tablespoon hoisin sauce
1/4 cup honey
4 tablespoons liquid smoke
1/2 cup pineapple juice
1 8 lb pork butt
1/4 cup rice vinegar
5 tablespoons pink hawaiian sea salt or regular sea salt
Equipment:
cutting board
slow cooker
sauce pan
spatula
whisk
Cooking instruction summary:
- Place the pork, fat side up, in the slow cooker. Using a fork, pierce the roast all over and pour the liquid smoke over it to coat. Sprinkle the sea salt evenly over the roast and cover. Cook on low for 10 hours (the roast is done when the meat begins to fall apart when shredded with a fork.)
- In a small saucepan, whisk together the pineapple juice, rice vinegar, honey, chili sauce and hoisin sauce. Bring the mixture to a boil and cook the sauce until reduced by half stirring with a heat resistant spatula frequently. Set aside.
- When the roast is done, transfer to a cutting board and shred the meat using two forks. Return the shredded meat back to the slow cooker and serve immediately with the sauce.
Step by step:
1. Place the pork, fat side up, in the slow cooker. Using a fork, pierce the roast all over and pour the liquid smoke over it to coat. Sprinkle the sea salt evenly over the roast and cover. Cook on low for 10 hours (the roast is done when the meat begins to fall apart when shredded with a fork.)In a small saucepan, whisk together the pineapple juice, rice vinegar, honey, chili sauce and hoisin sauce. Bring the mixture to a boil and cook the sauce until reduced by half stirring with a heat resistant spatula frequently. Set aside.When the roast is done, transfer to a cutting board and shred the meat using two forks. Return the shredded meat back to the slow cooker and serve immediately with the sauce.
Nutrition Information:
covered percent of daily need
