This weekend I turned this 5 lb ham cut of wild hog…
…into a wonderful pulled pork with pineapple.
Here’s the breakdown…
- 5 lb cut of pork (shoulder or boston butt more commonly used but Don said our ‘ham’ from the wild hog would do nicely as well)
- McCormick Grill Mates Montreal Chicken Seasoning
- 1/2 fresh pineapple
- 1/4 cup white wine
- 1 sweet onion
- 2 tbsp chili powder
- 2 tbsp chili garlic paste
- BBQ sauce – we are partial to Stubbs Spicy
- Rub the meat with the grill mates seasoning, give it a good thorough coating.
- Grill on medium heat for about 15 minutes on each side, until you get a good sear on each side.
- Cut up your pineapple and put about half the pineapple in your handy-dandy crock pot.
- Add the white wine to the crock pot.
- When the meat is done grilling, add to crock pot. Cook on high for 5-6 hours. Turn the meat a few times to give both sides a chance to be submerged in the juices.
- At about the 5 or 6 hour mark, cut up your onion and add to the pot.
- At about 7 hours, the meat should be falling off the bone (if you have any.) Remove bones and pull meat apart. Some like to remove the meat and cut or pull on a cutting board and then add back to the pot. I just pulled it using a fork and tongs right in the pot.
- When meat is fully pulled and mixed well with the juice and pineapple, add the chili powder, garlic paste, and BBQ sauce. Mix well. Continue to cook on low until ready to serve. Or, if like me, you are making it in advance for meals later in the week, you can turn it off and store it at any point. The longer you let it cook, the more the flavors will combine.
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~ Jasmine Heiler, about recipezaar.com