Pineapple Pork Bowl

October 19, 2015

Delicious Pineapple Pork Bowl combines sweet and tangy soy ginger honey marinade with guava nectar. Add savory vegetables plus tart pineapple and you’re back in the Islands!

1 (4-lb.) bone-in pork shoulder roast (Boston butt)
2 teaspoons Hawaiian salt (or Kosher)
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 onion, cut into 8 wedges
1 bottle Korean Style Marinade Bul Go Ki Sauce
1 (11.5 ounces) can guava nectar
1 green bell peppers, chopped
6 each orange and yellow small sweet peppers, stemmed and chopped
1 (20 ounce) can pineapple chunks
½ cup reduced-sodium soy sauce
¼ cup firmly packed light brown sugar
3 tablespoons rice wine vinegar or white vinegar
2 tablespoons all-purpose flour
Serve with white rice

Sprinkle all sides of pork roast with salt and pepper. Cook roast in hot oil in a large skillet over medium-high heat 3 minutes on each side or until lightly browned. Transfer pork to a 6-qt. slow cooker,...
See the full directions on my site

Nutritions

Calories
265

Sodium
83mg
3% DV

Fat
11g
17% DV

Protein
12g
25% DV

Carbs
31g
10% DV

Fiber
4g
17% DV