Wednesday, April 30, 2008

Crockpot Carribbean Pork, also Rice and Beans

My friend Tricia made this for our ward's enrichment meeting, and I've made it for my family several times since. It's been a huge hit--I'm addicted to the rice. Beware, it makes a lot, so you'll have leftovers all week (I love that!), or you can freeze some meat for later.

Carribbean Sweet Pork

1 pork shoulder picnic roast, 4-6 lb
1 C soy sauce
1 C water
1 C brown sugar
1/4 C honey
1 Tbsp sesame oil
1 tsp fresh garlic, minced
1 tsp fresh ginger, grated

Roast meat in crock pot 6-7 hours on high until it falls apart. Look closely to pull out large pieces of fat, then shred with two forks. Mix remaining ingredients and add to meat, then cook for a few hours longer on low. (It may look like too much sauce, but as you shred the pork it will absorb it all back in. Ladle some off if desired.)


Carribbean Rice and Beans

2 C uncooked rice
2 1/4 C water
1 can coconut milk (13 oz)
1 Tbsp salt (I use less)
1 can red kidney beans (drained)

Put all ingredients in pot or rice cooker and simmer until done. Makes 6 cups.

1 comment:

Kristie and Ryan said...

I made this recipe about a week ago, and it was great! For the rice, I didn't have any kidney beans, so I thought maybe pineapple would be good. I added all the pineapple juice as liquid in the rice and then, put the chunks in after it was cooked. Ryan and I really liked it with the pork over it. Thanks for the great recipe!