Pineapple-Coconut Carnitas Stack with Coleslaw

This recipe was the one that kept our week three blog post from ever getting posted. We just couldn’t get it right. Something wasn’t clicking and we tried a few different variations. The tropical twist finally won us over and we were ready to share it.

Prep Day

Rub Ingredients

  • 2 Tsp. Dried Oregano
  • 2 Tsp. Ground Cumin
  • 1 Tbsp. Olive Oil

Pulled Pork

  • 2.5 Lbs. Pork Tenderloin
  • 1 Red Bell Pepper
  • 1/2 cup White Onion, diced
  • 3 Cloves of Garlic, Minced
  • 14 Ounce can Coconut Cream
  • 1/4 cup Pineapple Juice (from can)
  • 1 Tbsp. Curry Powder
  • 2 Tbsp. Coconut Sugar
  • 1 Tsp. Ground Ginger
  • 1 Tsp. Salt
  • 1/2 Tsp. Pepper
  • 2 Tbsp. Arrowroot
  • 2 Tbsp. Lime Juice

Crock Pot Instructions for Pulled Pork

  1. Spray the insert of a 5 or 6 court slow cooker with non stick cooking spray (I used Coconut Oil Spray)
  2. Add the Pork, Onion, and Bell Pepper to the slow cooker.
  3. In a Medium bowl, whisk together the Coconut Cream garlic, coconut sugar, curry powder, ginger, salt, and pepper. Pour the sauce over the pork.
  4. Cover and cook on low 8 hours or on high for 4 hours. Exact time will depend on the size of your pork. Sometime during this cook time, make your coleslaw (recipe below).
  5. Once your Pork is tender, use two forks to shred.
  6. In a small bowl mix in the Arrowroot and Lime Juice. Once combined stir in to the slow cooker and mix. Turn the slow cooker to high and cook for 10 more minuets until slightly thickened.

Pineapple Coconut Coleslaw

  • 5 cups of shredded cabbage
  • 3 cups of purple cabbage
  • 1 cup diced Pineapple (from can)
  • 1 cup Toasted Coconut Chips (store bought)
  • 1 cup of Coconut Cream
  • 1/2 cup of Pineapple Juice (from can)
  • 1 Tsp. Apple Cider Vinegar
  • 1/4 Tsp. Salt
  • Macadamia Nuts (optional garnish)
  • Cilantro (optional garnish
  • 8 Tortillas of your choice (we always like, as you know, Siete Brand)

Instructions

  1. In a large bowl mix the cabbage and add the diced pineapple
  2. In a medium bowl, combine the coconut cream, pineapple juice, apple cider vinegar, and salt. Drizzle over the cabbage mixture and mix well until combined.
  3. Add the toasted coconut to the coleslaw and toss. Top with macadamia nuts.

STACK IT

From bottom to top

Tortilla, Pork, Tortilla, Coleslaw, Cilantro, and Macadamia Nuts

Grab a fork and dig in!

Katie and Judy

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