Monday, September 27, 2010

Freezer meals part II: Caribbean Shredded Pork

Serves 8


Another installment of the freezer meals that mom and I made to ease the family into life with two kids—it was great to be able to pull this out for dinner last night and only worry about making rice and some vegetables. And of course Chris loves such versatile leftovers. I wager he’ll be eating it at noon wrapped in a tortilla or in a toasted bun.

1 1/2 pound lean boneless pork loin

1 (8-ounce) can unsweetened pineapple tidbits, juice reserved

2 tablespoons lime juice

2 tablespoons raisins

2 teaspoons brown sugar

1/2 teaspoon ground coriander

1/4 teaspoon salt

1/4 teaspoon ground cardamom

1/8 teaspoon ground red pepper

3/4 cup peeled, seeded, and chopped tomatoes

1 small onion, thinly sliced

1 tablespoon cornstarch

2 tablespoons rum

1 Tbs molasses

2 Tbs honey

Combine all ingredients (including reserved pineapple juice) in your slow cooker and cook on low for 8-10 hours.


Shred pork once it’s done cooking.


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