Hawaiian Pulled Pork

Hawaiian Pulled Pork

Ingredients:

2 lbs pork butt or shoulder, cut into 2 inch chunks

1 onion, finely diced

1 cup ketchup

1/4 cup cider vinegar

1 cup packed brown sugar

1 cup tomato paste

2 tbsp paprika

1 tbsp red pepper flakes

2 tbsp Worcestershire sauce

1 can of pineapple rings or chunks in their own juice, not heavy syrup

2 tsp salt

2 tsp black pepper


Directions:

Place all the ingredients in a heavy dutch oven pot and combine well. Bring to a boil and cook for 7 minutes.
Cover with lid and lower heat to simmer. Cook for 3-4 hours.

Remove extra pineapple. Shred meat with a fork to soak up excess juices.Serve on a bun.

Ginger-Crusted Salmon

Ginger-Crusted Salmon 

Ingredients:

2 cups cubed cantaloupe cut into 1/3-inch pieces

1 cup cubed honeydew cut into 1/3-inch pieces

1/4 cup packed fresh cilantro leaves, finely chopped

2 tablespoons finely chopped fresh mint leaves

1 jalapeno Chile, stemmed, seeded, and finely chopped

2 tablespoons fresh lime juice

Salt & Pepper to taste

2 tablespoons grated peeled fresh ginger

2 teaspoons curry powder

4 pieces (6 ounces each) skinless salmon fillet

2 teaspoons vegetable oil


Directions:

In medium bowl, combine cantaloupe, honeydew, cilantro, mint, jalapeno, lime juice, and 1/4 teaspoon salt, stirring until well mixed; set aside.

In small bowl, stir together ginger, curry powder, 1/8 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Spread mixture evenly all over non-skin side of each fillet.

In 12-inch nonstick skillet, heat oil on medium 1 minute. Add salmon, ginger side down, and cook 10 minutes or until salmon just turns opaque in center, turning over once.