Cristina Ferrare's Pulled Pork With Canada Dry Ginger Ale and Pineapple-Ginger Relish
Select pieces that are firm and heavy with smooth, unbroken skin.
Avoid pieces with wrinkled skin, as the flesh will be dry and more fibrous.
Fresh ginger should break in a snap.
Best to peel ginger by scraping with a spoon.
Wrap fresh, unpeeled ginger tightly in plastic wrap and refrigerate for 3 weeks.
For longer storage, wrap in plastic wrap, seal in a freezer-weight resealable plastic bag and freeze for up to 6 months.
For maximum flavor, add ginger near the end of cooking; for subtle flavor add it at the beginning.
2 yellow onions, 1 sliced, divided and 1 chopped
3 to 4 pound pork butt
Salt and pepper
1 cup ginger ale, Canada Dry
Barbeque sauce (Sweet Baby Rays Original)
Sandwich Bread- King's Hawaiian rolls
Cut one onion in slices. Place at bottom of crockpot. Season the pork with salt, pepper, garlic, a little bit of ground mustard, and add a few cloves along the crease of the pork. Place pork in crockpot on top of the onions and place the rest of the onion slices on top of the pork.
Add Canada Dry ginger ale. Cook on high for 5-6 hours or low for 9-11 hours. Depends on the size of the pork and how long you have to cook it. Start it first thing in the morning and it's ready for dinner!
Turn the pork over for a more even cook halfway through. Try not to open the lid too much.
Once pork is cooked through, remove it from the crockpot. Empty out the liquid and shred apart the pork using your hands/fork! Dice up second onion and place it in the crockpot.
Mix barbeque sauce with Worcestershire, to taste, and add to the slow cooker along with the shredded pork. Mix it all up and keep on low heat for minimum of 1-2 hours.
Oil, for pan
1 fresh pineapple, skinned, cored and cut into 1-inch slices
2 tablespoons chopped fresh cilantro
1 tablespoon peeled and grated fresh ginger
1 lime, juiced
1 jalapeño, seeded and diced
½ red onion, diced
Kosher salt and freshly ground black pepper
Preheat a pan over high heat. Rub the pan with a bit of oil and fry each side of the pineapple slices, 3 to 5 minutes a side. Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeño, and onions. Season with salt and pepper.