Summertime’s almost here! So why not gear up with an ideal summertime dinner?
With Pineapple, Maui onions, shoyu, honey and ginger, the island flavors in this Island Fire-and-Ice Pulled Pork with Mango Salsa explode upon taste bud impact.
This dish serves eight. This will get you started:
2 cups pineapple juice
¾ cup shoyu or soy sauce
¼ cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons honey
4 teaspoons grated peeled fresh ginger
1 Maui onion, finely chopped
1 bunch cilantro, chopped (stems included)
3 fresh jalapeño chiles, seeded, chopped
8 garlic cloves, minced
1 4- to 5-pound pork butt
2 large fresh mangoes, cut into ¼-inch pieces
1 cup chopped Maui onion
¾ cup chopped fresh cilantro leaves
¾ cup fresh lime juice
1 teaspoon grated lime peel
1 teaspoon whole coriander seeds, lightly toasted,
crushed slightly in mortar with pestle
2 garlic cloves, minced
Salt and freshly ground black pepper
For marinade: Combine first 10 ingredients in large
pot or Dutch oven; stir to blend. Add pork. Cover
and refrigerate overnight, turning pork once.
Preheat oven to 325°F. Pour off and reserve half of
marinade from pork. Roast pork 3 1/2 hours, adding
reserved marinade as needed to keep pork moist.
Meanwhile, for salsa: Combine first 7 ingredients in
bowl. Season salsa with salt and pepper. Cover and
refrigerate up to 2 hours.
Cool meat slightly. Pull and shred meat, discarding
any unrendered fat. Add any remaining reserved
marinade to pot. Boil marinade until onions are
tender, about 4 minutes. Return pork to pot. Roast
uncovered until slightly crisp, 10 to 15 minutes.
(Can be prepared 2 days ahead. Cover and
refrigerate. Reheat in 325°F oven.) Serve with salsa.
Serve with red wine, such as Syrah.
For more, visit our recipe page!