Receta Dr. Pepper Pork Roast With Pineapple Relish...
We've had such a warm January - almost the warmest on record for the Northwest! And no snow! It's been so warm the boy signed up to play in a golf tournament last Friday. The sky was blue and the boy asked if I wanted to go along and watch - so I did - bad decision. The boy was not playing his "A-game" due to a back issue...and it was agonizing for me...SO HARD to watch the boy play poorly!! I thought I was going to be sick! The boy shot a 7 on the first hole, which is a par 5. On the 2nd hole, another par 5, he shot an 8!!! He was in the woods and the traps and with each swing of the club I felt worse and worse. Now the boy, aside from his back issue, was not all that bothered by this play. Even though he said I wasn't making him nervous I knew that I was...and sure enough, after I left he loosened up a bit and played much better! I knew the boy would be starving when he got home so I wanted him to have something good...and this recipe is a family favorite - even the mister, who grumbles about the pineapple relish, eats every last bite!
Two cans of Dr. Pepper, not diet, one large onion, one boneless pork roast, and it can even be frozen and salt and pepper - that's it! After it cooks in the Crock pot for 6 hours it is the most tender, flavorful pork, with just a hint of sweetness...and while it's cooking, you make the pineapple relish, allowing some time for the flavors to marry...pork and pineapple, a match made in Heaven!
Golf is a weird game...it's an individual sport that is played in front of an audience...there are always at least 3 other people standing around watching you hit...and then there's the rules - most of which are just down-right mean, like if you swing at your ball and you miss, you have to count it as a stroke! I can't believe the boy subjects himself to the torture of golf as often as he does - but he's hooked. I used to play golf, but playing by the rules was just so restricting! Plus, spending 4 to 5 hours on a golf course, without being able to talk, well, I think you can guess why I had to give it up!
- Dr. Pepper Pork Roast With Pineapple Relish - Me
- 1 (3 lb.) boneless pork roast (if frozen cooking time will be a total of 6 hours, if thawed, cooking time will be a total of 5 hours)
- 2 cans (12 oz.) Dr. Pepper, not diet
- 1 large white onion, roughly chopped
- salt and pepper to taste
- Soft dinner rolls or hamburger style buns for serving
- Pineapple Relish
- Salt and pepper roast. Put roast and onions in Crock Pot and turn heat to high. Pour in the Dr. Pepper. Cover and cook for 5 hours. Using two forks, shred the roast. Cover with lid and continue to cook for an additional hour. Remove shredded pork and onions from Crock pot to a serving plate with a slotted spoon. Serve warm on rolls or buns with Pineapple Relish. Serves 6 to 8.
- Pineapple Relish
- 1 can (15 oz.) Pineapple Tidbits, drained
- 3 green onions, finely chopped
- 1/2 small jalapeno, seeded and finely chopped
- 2 tablespoons lime juice
- 3 to 4 tablespoons cilantro, chopped
- salt and pepper to taste
In a small bowl combine all ingredients. Mix well, cover with plastic wrap and let sit at room temperature for at least two hours so the flavors will meld. Serve on top of shredded pork sandwiches. Makes 2 cups.