Island Pulled Pork w/Indian Peanut Slaw.

This is a variation on Aarti Sequiera’s Mango Pulled Pork with Peanut Slaw.  Here’s the original post:

This is the only pulled pork recipe I make, but I change it up a bit each time.  Usually this recipe changes for me based on what I have on hand.  But the idea is all Aarti and I think she is brilliant.

Here’s my take on this exotic recipe:


Cast of Characters:

  • two pork tenderloins (or pork butt, but oh man those tenderloins are awesome)
  • coconut oil
  • garlic
  • yellow onion
  • Pineapple (frozen or fresh, but I don’t recommend canned)
  • apple cider vinegar
  • some kind of liquid, like veggie broth or apple cider
  • spices GALORE ~ there are so many you can choose:  garam masala, cumin, fennel, chili powder, espresso powder, cocoa powder, cinnamon, salt and pepper.  I USED ALL OF THESE.  I’m crazy like that.

Here’s how to do it:

  1. If you’re in a hurry, skip this step:  rub the pork tenderloins with salt and brown in a frying pan with some coconut oil.  Should just take about 10 minutes or less.
  2. Chop the rest of the ingredients and drop into the slow cooker.  You might want to toast the seasonings and ground with a spice grinder, if you’re a nut about freshly ground spices like me.  I just love the smell of fresh toasted cumin and fennel.
  3. By the way, I didn’t even suggest any quantities because I can’t imagine this going wrong.  8 ounces of apple cider?  Sure!  More?  Less?  Doesn’t matter.
  4. Final step:  pull out that pork after 4-5 hours on high/8 hours on low, and shred with two forks.  Then blend the pineapple and sauce.  It’s insane!  So good.  You can also add some BBQ sauce to this sauce if you want to kick it up a notch (to quote Emeril Lagasse).

I didn’t take a picture of this because pulled pork isn’t all that appealing.

Okay, fine.

Here’s a picture.


It’s so good.  I think the highlight of this pulled pork was when the Hub made nachos out of it.  YUMMMMMM.

And now for the slaw recipe!!!!


  • Dressing:  Whisk the following into a large bowl ~ honey, lime juice, olive oil, salt and pepper, grated fresh ginger, and grated fresh garlic.  Sriracha if you like it spicy!
  • Salad:  Purple cabbage, green onions, diced apple, chopped red bell pepper, chick peas, cucumber, peanuts.

Toss and enjoy immediately, or enjoy even more after it’s been hanging out in the fridge for awhile.


You can change that salad up big-time.  Mango, red onion, you know the drill.  Look in your fridge and add it if you think it’ll taste good!





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