Pina Colada Pork With Ginger Rice - Recipe

Pork Shoulder and Ginger Rice

(Serves 8)

4 lb. Pork Shoulder (bone-in)
1/2 c. Brown Sugar
1/4 c. Unsweetened Coconut
2 c. Basmati Rice
1 tsp. Salt
1/2 head Garlic peeled and diced
3 inches Fresh Ginger Root peeled and diced
1 yellow Onion chopped
3 1/2 c. Water
1/4 c. Olive oil
Rum Pineapple Sauce (see recipe below)

     Preheat oven to 350 degrees.  Place the pork shoulder in a 9-1/2-quart Dutch oven fat side up.  Mix the brown sugar and coconut and pat on top of the pork shoulder.  In a separate bowl mix the rice, salt, garlic, ginger, and onion.  Spoon around the sides of the pork.  Carefully add the water to the rice, being careful to not wash off the sugar/coconut coating.  Drizzle the olive oil on the pork and rice.  Braise, covered, for 2 hours or until the pork reaches an internal temperature of 160 degrees Fahrenheit.  Check the rice at the 1 1/2 hour mark, you may need to add a little more water if it is all soaked in.  In the meantime prepare the pineapple sauce.  When the pork is done, let it rest for 30 minutes in the pan with the lid slightly ajar.  Slice the meat, working your way around the bone.  To make individual  servings, place rice in the middle of a plate, place a serving of pork centered on top, then spoon the pineapple sauce along one side of the pork on top of the rice.

Rum Pineapple Sauce

(Yields 5 cups)

1 (20-oz.) can Pineapple Chunks

1 (20-oz.) can Crushed Pineapple

2 T. Corn Starch

2 T. Organic Coconut Palm Sugar

2 T. Rum or more to taste

1/2 tsp. Salt

     Place the pineapple and pineapple chunks in a sauce pan.  Mix the corn starch, palm sugar, rum, and salt in a separate bowl.  Let is sit a few minutes to dissolve the sugar and stir again.  Heat the pineapple on medium heat to a simmer.  Turn off the heat and add the corn starch mixture, stirring quickly.  Turn on the heat to medium low and simmer until thickened, stirring constantly.  Remove from heat and set aside until the pork is done.

Equipment:
     I use my Le Creuset 9-1/2-quart Dutch oven to braise my pork shoulder.  For braising I have found Le Creuset to produce the most tender and moistest results ever!