lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, July 12, 2013

Hawaiian Pulled Pork Sandwiches

Hawaiian Pulled Pork Sandwiches
These were loosely inspired by enjoying Spicy Pineapple Chicken so much while we were in Aspen that I wanted to use more pineapple this summer and once I got home, I knew I wanted to use my crockpot while we enjoyed our day on the boat all day. We had a great time on the boat, we even saw some dolphins, and when we returned home, the pork was ready and the house smelled amazing. I just warmed some sweet potato fries in the oven and dinner was served. Miss F gobbled up the pork, no bread needed for her.  One day I will try my hand at making my own Kings' Hawaiian Rolls, but for an easy summer meal, store bought works just fine.  And the bonus is that Miss F and I have leftover pork to have once C returns to Aspen for the work week.
Hawaiian Pulled Pork Sandwiches

1 pork shoulder
1 can crushed pineapple in juice (8 ounces)
½ cup ketchup
¼ cup water
¼ cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons mustard
2 teaspoons Sriracha
½ onion, sliced
2 cloves garlic, smashed

Add the pork shoulder to the crockpot. Whisk together the pineapple, ketchup, water, brown sugar, vinegar, Worcestershire, soy sauce, mustard and Sriracha in a 4 cup measure. Add the onions and garlic to the crockpot, pour the sauce overtop. Cook on low for 8 to 10 hours. Shred pork 30 minutes before serving. Return shredded pork and sauce to crock pot and reduce heat to warm. Serve on Kings Hawaiian rolls.
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