Hey! Did you get a chance to taste my Spicy Pineapple Pork when it was available at the hot bar at Whole Foods Market stores this January?
Apparently, it was a big hit: I got a bunch of emails asking where to find the recipe. Surprise: it’s brand new! This Spicy Pineapple Pork is actually a riff on my classic Kalua Pig recipe, but I never bothered to publish the step-by-step instructions…until now. For those of you who demanded a simplified home-kitchen version of this succulent dish that can be made in your trusty Instant Pot, it’s your lucky day!
This Whole30-friendly pork stew is savory, pineapple-y, a tad spicy, and so dang easy to make in a pressure cooker. If you don’t love spicy food, make sure you remove the ribs, pith, and seeds from the serrano peppers—or just leave ’em out entirely. Conversely, you can crank up the heat even more by adding cayenne pepper to the dried spices or increasing the amount of serrano peppers. The leftovers taste great simply reheated (I plop ’em in my Instant Pot and cook for 2 minutes under high pressure) or fried crispy in a skillet.
No Instant Pot? Don’t freak out: You can make it in a slow cooker—just cook the pork on low for 8-10 hours before adding the pineapple chunks at the end.
Note: If you’re doing a Whole30, make sure your canned pineapple doesn’t contain syrup or added sugar! This brand is the one I use:
Trim and discard the extra fat from the roast…
…and cut the pork into 2-inch cubes. (If all the available roasts are extra fatty at the butcher counter, buy a slightly larger one so you’ll end up with 3 pounds of meat.)
Measure out the Diamond Crystal kosher salt or Magic Mushroom Powder…
…and toss well to coat all the pieces. (Yes, Magic Mushroom Powder can be used as a 1:1 substitute for Diamond Crystal kosher salt in most of my savory recipes!)
Turn on the Sauté function on your Instant Pot…
…and add the coconut oil once the insert is hot….
Read the full recipe on Nom Nom Paleo.