Servings: 4
Prep Time: 15 min
Cook Time: 6–8 hours (slow cooker) or 3 hours (oven)
Ingredients:
For the Pork:
•2 lbs. pork shoulder
•2 tbsp Aunty Jen’s Caribbean Seasoning
•1 tsp smoked paprika•1 tbsp brown sugar
•1 tsp salt
•1/2 cup chicken broth
•1/2 cup pineapple juice
For the Bowl:
•2 cups cooked coconut rice (rice cooked in coconut milk)
•1 cup grilled pineapple chunk
•1 cup sautéed Bok choy or baby spinach
•1 cup papaya or mango slaw (coleslaw mix with shredded papaya/mango + lime juice)
•Optional: chopped macadamia nuts for garnish
Instructions:
1. Prep pork: Rub pork with seasoning mix. Place in slow cooker or Dutch oven with broth and pineapple juice.
2. Cook:
•Slow cooker: 6–8 hours on low until pork is tender.
•Oven: Cover and roast at 325°F for 3 hours, basting occasionally.
3. Shred pork: Remove from pot, shred with forks, and return to juices.
4. Assemble bowls: In each bowl, add a scoop of coconut rice, shredded pork, Bok choy, pineapple, and slaw. Sprinkle macadamia nuts on top.
