Entrees
Pineapple Chipotle Pork
Makes about 4 cups
Pineapple Chipotle Pork
Makes about 4 cups
Delicious taco filling!
Nutritional information per serving (¼ cup): Calories 187 (64% from fat)
carb. 5g
pro. 12g
fat 14g
sat. fat 5g
Col. 44mg
sod. 498mg
calc. 7mg
fiber 0g Gluten Free
carb. 5g
pro. 12g
fat 14g
sat. fat 5g
Col. 44mg
sod. 498mg
calc. 7mg
fiber 0g Gluten Free
Ingredients
- ¼ small head red cabbage
- 4 radishes
- ½ pineapple, core removed
- 1 chipotle, finely chopped
- 2 pounds pork shoulder or butt, cut into 2-inch chunks
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 3 garlic cloves, smashed
- 1 cinnamon stick
- ¾ cup pineapple juice
- ¼ cup water
- ⅓ cup ketchup
- For serving:
- Taco shells
- Cilantro, roughly chopped
Preparation
- 1. Insert the Slicing Disc Assembly adjusted to 3mm. Secure the Food Processor Lid. Slice the ¼ small head cabbage on Speed 12.
- 2. Slice 4 radishes on Speed 12.
- 3. Remove and reserve separately. Insert the Dicing Assembly. Secure Food Processor Lid. Dice the pineapple on Speed 12.
- 4. Remove and reserve. Wipe out the bowl. Insert Metal Chopping Blade. Add 1 chipotle pepper. Secure Cooking Lid with Steam Cap in place.
- 5. The processor is set for 5 seconds on Speed 12.
- 6. Season 2 pounds pork, cut into 1-inch pieces with a teaspoon each salt and chili powder and ½ teaspoon cumin. Toss together to evenly coat.
- 7. Remove Metal Chopping Blade. Add prepared pork to the work bowl with the 3 smashed garlic cloves, cinnamon stick, ¾ cup pineapple juice, ¼ cup water, and ⅓ cup ketchup.
- 8. Stir ingredients with spatula to coat. Secure the Cooking Lid with Steam Cap in place. The cooking time is set for 4 hours on 205°F with no speed.
- 9. Remove the pork and shred once cool. Stir in some of the remaining sauce for extra flavor.
