2 Step Pineapple Pork
There are only a few simple ingredients in this pork dish, but it is crazy good. I made it as an experiment in the middle of the afternoon and promptly stuffed myself during the taste test.
While this is simple, it does take a while, so make it on a day that you’re home for a couple of hours. There are two simple steps: boil the pork loin in a saltwater brine until it’s shreddable, then shred and saute it with pineapple in pork fat until it gets bits of crispy crust on about half the chunks of meat.
You might be wondering what to do with pineapple pork. It’s pretty versatile. I enjoyed it plain. But you could also use it in a salad or scramble leftovers with eggs for breakfast.
You could also serve it over rice or fried rice.
And it makes a great tropical taco with some extra fresh pineapple and red onion.
|Prep Time||5 minutes|
|Cook Time||1 1/2 hours|
- 2 pounds-ish pork tenderloin
- 6 cups water
- 1 Tablespoon sea salt
- 3/4 pound fresh pineapple cut into bite sized chunks
- 4 Tablespoons bacon grease or lard
- Pour the water and salt into a stockpot. Bring to a boil and add the pork tenderloin to the brine.
- Turn the heat down to a simmer and let the pork boil until you can shred it with a fork or cut into chunks and then shred. This takes about an hour. Make sure it doesn't boil dry. If it starts to go dry, just add water, 1 cup at a time until it's shreddable. ***If you so desire, you could probably do this part in an InstantPot. You'll have to do the research about how long to cook it though. 😉
- Once the pork is tender, remove it and shred. Pour the saltwater out of the pot but do not clean out any bits or brown coloring on the bottom. That's flavor!
- Add the bacon grease or lard (I used bacon grease) to the same pot and melt. Add in the shredded pork and the pineapple. Cook until the edges of the chunks of pork get a bit crispy but do not burn.
- Enjoy as-is, over rice, in a salad, on a taco, in your breakfast, etc...
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