HAWAIIAN PORK ROAST WITH PINEAPPLE
This is one of my favorite slow cooker recipes. It's wonderful with rice or potatoes and any vegetable. It also reheats well for lunch the next day. -Ruth Chiarenza La Vale, Maryland
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Mix first six ingredients. Cut roast in half; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides., Transfer to a 5-qt. slow cooker. Pour pineapple mixture over top. Cook, covered, until a thermometer inserted in roast reads at least 145°, 3-4 hours., Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.
Nutrition Facts : Calories 390 calories, Fat 13g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 783mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 34g protein.
HAWAIIAN PORK ROAST
Bananas, liquid smoke and soy sauce flavor this fall-apart-tender pork roast. It's just like the kind I enjoyedat the luaus I went to in Hawaii. -Mary Gaylord, Balsam Lake, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place the roast on a 22x18-in. piece of heavy-duty foil; sprinkle with liquid smoke and soy sauce. Wash bananas and place at the base of each side of roast. Pull sides of foil up round meat; add water. Seal foil tightly; wrap again with another large piece of foil. Place in a shallow baking pan; refrigerate overnight, turning several times. , Preheat oven to 400°. Place foil-wrapped meat in a roasting pan; bake for 1 hour. Reduce heat to 325°; continue baking for 3-1/2 hours. Drain; discard bananas and liquid. Shred meat with a fork. Freeze option: Freeze cooled meat with some of the juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 222 calories, Fat 14g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 207mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
HAWAIIAN PORK ROAST
I lil bit of a twist from a regular hawaiian pork roast in that it uses bananas instead of pineapple.
Provided by Sassy in da South
Categories Pork
Time 4h40m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Place the roast on a 22-in. x 18-in. piece of heavy-duty foil; sprinkle with liquid smoke and soy sauce.
- Wash bananas and place at the base of each side of roast.
- Pull sides of foil up round meat; add water. Seal foil tightly; wrap again with another large piece of foil.
- Place in a shallow baking pan; refrigerate overnight, turning several times.
- Place foil-wrapped meat in a roasting pan. Bake at 400° for 1 hour.
- Reduce heat to 325°; continue baking for 3-1/2 hours.
- Drain; discard bananas and liquid.
- Shred meat with a fork.
- Serve with your favorite BBQ sauce, if you desire.
HAWAIIAN PORK ROAST
Make and share this Hawaiian Pork Roast recipe from Food.com.
Provided by Go Gators
Categories Pork
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork roast in half. Sprinkle with salt and pepper. In large skillet, brown roast in oil on all sides; drain. Place in 5 quart slow cooker.
- In large bowl, combine pineapple juice, pineapple, brown sugar, celery, vinegar, and soy sauce. Pour over the roast.
- Cover and cook on low for 3 to 3 1/2 hours or until meat thermometer reads 160.
- Remove roast and keep warm. Let stand for 10 minutes before slicing. Meanwhile, strain cooking juices; transfer to large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve over pork.
- NOTE: I like to use 2 forks and shred the pork roast instead of slicing it and return it to the cooking juices. I then serve it over rice. I also usually add the cornstarch & water mixture to the cooking juices in the crockpot instead of using a separate pan. I also sometimes add some extra pineapple chunks towards the end because my family really loves pineapple.
Nutrition Facts : Calories 169.3, Fat 5.2, SaturatedFat 0.7, Sodium 1164.1, Carbohydrate 28.8, Fiber 0.7, Sugar 22.1, Protein 2.3
HAWAIIAN ROASTED PORK
Provided by Tyler Florence
Categories main-dish
Time 3h15m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Season the pork roasts all over with salt and pepper. Prepare an outdoor barbecue by soaking mesquite wood chips in water and adding to the coals for added flavor. Sear the pork on the hot grill to lock in the natural juices. Whisk together guava jam, oil, and 1 teaspoon of water. Season with fresh cracked pepper. Rub the pork with guava paste. Set 2 wide pieces of heavy-duty aluminum foil on a flat surface. Lay 5 banana leaves on each piece of foil in a crisscross pattern, then place the pork roasts on top. Fold the banana leaves up around the roasts to make a bundle. Insert a sugar cane spear through the banana leaves and into the pork to secure. Tent the foil over the roasts and seal 3 of the sides to form a pouch. Mix liquid smoke and remaining water together in a small bowl, pour it into the pouch. Close up the remaining edge of foil to lock in the moisture and flavor. Transfer back to the hot grill. Roast for 2 1/2 to 3 hours with the grill cover down. When the pork is cool enough to handle, shred using 2 forks.
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