Pulled Pork & Pineapple Salad

Straight to the point today, which is the recipe! This is actually the first in a two part series - with both recipes featuring the same simple pulled pork recipe. A few notes:

  1. The cooking method for the pork is really simple so it can be 'dressed up' in a few different way
  2. This salad is really easy to tweak the quantities of everything in this recipe to fit the amount of people you are feeding and to suit personal taste
  3. Make sure you have left overs for recipe #2!

Pulled Pork & Pineapple Salad

Ingredients

  • 3lbs pork shoulder ('Boston butt' is best if you can get some)
  • Enough stock to come half way up the pork
  • 1 tsp coconut oil
  • 1.5 tbsp GF soy sauce
  • 1 tsp Dijon mustard
  • 1 cup diced fresh pineapple
  • 1/2 radicchio
  • 2-3 endive

Instructions

  1. Place the pork shoulder in the slow cooker. Pour stock in the slow cooker to come around half way up the pork. Cook for 6-7 hours on low or until you can shred the pork.
  2. Once done, shred the pork using 2 forks
  3. In a small bowl, mix the mustard and soy sauce
  4. Heat coconut oil in a pan over medium heat and add around 1lbs pulled pork and the soy sauce/mustard mix
  5. Cook over low-medium heat until the pork is slightly crisp
  6. While the pork is cooking, thinly slice the radicchio and endive
  7. Combine pork, pineapple, endive and radicchio. You can add more or less pineapple, as you want

You can change quantities easily to feed more/less people

A small hint for the 2nd recipe - it involves maple syrup, yum!