Posted by: The Thermador Team
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!