Mini Hawaiian Shredded Pork
Salty soy sauce, sweet honey, and tangy pineapple combine for a well-balanced barbecue sauce for this island-inspired recipe. Best served as a sandwich or with rice.
Salty soy sauce, sweet honey, and tangy pineapple combine for a well-balanced barbecue sauce for this island-inspired recipe. Best served as a sandwich or with rice.
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1/2 teaspoon pepper
- 2 tablespoons honey
- 15 ounce pineapple chunks with juice 1 can (reserved )
- 1/2 cup reserved pineapple juice
- 3 cloves garlic (peeled and minced)
- 1 tablespoon fresh minced ginger
- 1 tablespoon chili sauce
- 1/2 teaspoon chinese 5 spice blend
- 3-4 pound pork butt (shoulder) (cut into 4 inch t
- 1 cup reserved pineapple juice pineapple chunks from dr
- 3 green onions (sliced crosswise)
- hawaiian rolls and prepared coleslaw for serving
- Carbohydrate 14.9822931481419 g
- Cholesterol 0 mg
- Fat 1.97603251730623 g
- Fiber 2.02720393081651 g
- Protein 3.34028474204306 g
- Saturated Fat 0.270795112351963 g
- Serving Size 1 1 -6 serving (278g)
- Sodium 9.11848719683259 mg
- Sugar 12.9550892173254 g
- Trans Fat 0.169077516285641 g
- Calories 81 calories
Step-by-step
- Open the can of pineapple chunks. Pour out the juice into a small bowl. Set aside the pineapple chunks for later use.
- In a small saucepan, combine 1/2 cup of the pineapple juice, soy sauce, honey, garlic, ginger, chili sauce, and Chinese 5 spice blend. Heat over medium-high heat until the sauce thickens. Set aside.
- Select the sauté function to heat the Instant Pot inner pot. Add olive oil to coat the bottom of the pot. When the display reads “Hot,” add the pork pieces. Let the pork sit untouched for 3 to 4 minutes and then turn the pieces over to sear the other side. Don’t overload the pot. This might need to be done in batches.
- Press Cancel to turn off the sauté function. Add 1 cup of the reserved pineapple juice to deglaze the bottom of the inner pot, using a wooden spoon to scrape up the browned bits.
- Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 60 minutes.
- Once cooking is complete, allow the appliance to natural release for 10 minutes; then turn the valve to the Venting position to release the pressure. When all the pressure is released, carefully remove the lid.
- Using tongs, remove the pork from the pot and place it on a serving platter. Using two forks, shred the pork, removing any large pieces of fat. Season with additional salt and pepper if needed.
- Pour the Hawaiian sauce over the shredded pork. Top with pineapple chunks and green onions. Serve the meat with Hawaiian rolls and coleslaw.
Mini Hawaiian Shredded Pork: A Taste of Paradise
As a busy working mom, finding time to cook delicious and satisfying meals can often feel like a Herculean task. But sometimes, even amidst the chaos of work deadlines and school pick-ups, a little culinary adventure is just what the soul needs. This recipe for Mini Hawaiian Shredded Pork is my go-to when I want something flavorful, relatively quick, and undeniably delicious. It’s a perfect example of how a simple dish can transport you to a tropical paradise with minimal effort.
The beauty of this recipe lies in its simplicity and versatility. The sweet and savory combination of pineapple, honey, and soy sauce creates a barbecue sauce that’s both addictive and surprisingly easy to make. The Instant Pot does most of the heavy lifting, reducing the cooking time significantly. This means less time slaving over a hot stove and more time spent with my family – a win-win in my book! I’ve adapted this recipe over time, tweaking it to perfection based on my family’s preferences. Sometimes I add a touch more ginger for a spicier kick, other times I opt for less honey to balance the sweetness. The wonderful thing about cooking is the ability to personalize recipes to your own tastes. Feel free to experiment and make it your own!
This dish is incredibly adaptable. It’s fantastic served on Hawaiian rolls for a truly authentic taste, but it also works wonderfully as a filling for tacos, burritos, or even as a topping for salads. The leftover shredded pork can be stored in the refrigerator for several days and used in a variety of other dishes. I often use it to top nachos or add it to quesadillas for a quick and easy weeknight meal. The possibilities are endless, and that's what makes this recipe such a staple in my kitchen.
Beyond its practicality, this recipe offers a taste of escapism. The vibrant flavors of the Hawaiian sauce transport me to sunny beaches and lush landscapes. Even on a busy workday, the aroma of the slow-cooked pork fills my kitchen with the promise of a delicious meal, creating a small pocket of tranquility amidst the daily grind. It's a reminder that even the smallest culinary adventures can bring a sense of joy and peace. So, whether you're a seasoned chef or a kitchen novice, I encourage you to try this recipe. It's a perfect balance of flavor and convenience, and it’s guaranteed to become a family favorite, just as it has in my home.
Serving Suggestions:
- Serve on Hawaiian rolls with coleslaw for a classic Hawaiian experience.
- Use as a filling for tacos or burritos for a fun twist.
- Top salads for a protein-packed and flavorful addition.
- Use as a pizza topping for a unique and delicious pizza.
- Enjoy it simply with steamed rice.
Tips and Variations:
- For a spicier kick, add more ginger or a pinch of red pepper flakes.
- Adjust the amount of honey to your preferred level of sweetness.
- Add other vegetables, such as bell peppers or onions, to the Instant Pot for extra flavor and nutrients.
- Use a different type of pork, such as pork loin, if you prefer a leaner cut.
- Make a large batch and freeze the leftovers for future meals.
This Mini Hawaiian Shredded Pork recipe isn't just a meal; it's a little piece of paradise you can create in your own kitchen, no matter how busy your life might be. So go ahead, give it a try, and enjoy the taste of the islands!
