A Hawaiian-inspired roast pork dish ideal for summer entertaining
- 2 lb fresh pork roast
- 12 oz light lager beer
- 4 limes
- 2 C fresh pineapple (diced)
- 4 garlic cloves
- 1 yellow pepper (roasted)
- 1/2 C diced red onion
- 1 C white vinegar
- 1 tbsp crushed red pepper
- 1/4 C white sugar
- 1/2 C chopped fresh cilantro
- Heat a large skillet over high heat. While heating, salt and pepper all sides of pork roast.
- When pan is very hot, place pork roast in pan and sear meat on all sides until golden brown.
- Transfer to oven safe vessel that can be tightly covered. Pour beer over pork along with juice of 2 limes. Cover and cook in 350 degree pre-heated oven.
- Cook for 90 minutes (or until tender).
- While pork is cooking, prepare pineapple salsa to add to pork.
- Mix diced pineapple with diced pepper, diced onion and juice from remaining 2 limes. Set aside.
- Remove pork from oven and using two forks, shred pork into bite-sized pieces. While still hot, add vinegar, sugar, garlic cloves (crushed) and crushed red pepper. Mix thoroughly.
- Add 1/2 of the pineapple mixture and return to oven, uncovered for 15 minutes.
- Mix pork mixture and add 1/2 of the cilantro to pork and the other half to remaining pineapple mixture.
- Place pork mixture onto a fresh brioche bun and top with fresh pineapple mixture. Serve Warm.