It's time for Group B's June 2015 Secret Recipe Club reveal. This month I was assigned to Flavors by Four penned by the mother-daughter team of Susan and Nicole. How awesome is that?! They have been blogging since the end of 2010. They share: "We love to eat therefore we enjoy cooking and baking. We are always looking for new tasty recipes to share with each other. We will take turns blogging about the delicious dishes we find. Enjoy our Flavors!"
For June's SRC reveal, I decided to make their Hawaiian Slow Cooker Pulled Pork. Well, a version of it...since I don't have a slow cooker. But I couldn't resist the flavors, so I adapted. The flavors were amazing. Because we had just had pulled pork sandwiches this week, I made this batch into soft tacos. Delicious.
- 3 to 4 pound boneless pork roast
- olive oil
- 1 onion, chopped
- 1 T ground paprika
- 1 t freshly ground black pepper
- 1 fresh tomato, chopped
- 1 C pineapple juice
- 1/2 C soy sauce
- 1 T ginger syrup
- 1/2 C organic dark brown sugar
- 1 t grated fresh ginger
- corn tortillas, for serving
- cheese, grated, for serving
- salsa, for serving
Heat olive oil in a Dutch oven. Quickly onion in hot olive oil. Brown the pork roast completely for approximately 1 to 2 minutes on each side. Add in the remaining ingredients. Bring to a boil then reduce to a simmer. Cover and simmer for 3 to 4 hours. By that point, you should have just a little bit of liquid left in the pot. Remove from the heat. Then, using two forks, shred the pork. It will absorb most of the liquid. Return the pot to the heat and cook until the liquid is completely absorbed. You can cook until your preferred crispness.
Spoon pork onto corn tortillas and top with cheese and salsa.