- 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
- Garlic powder
- Ground mustard
- Whole cloves
- 1 cup ginger ale, Canada Dry
- Barbeque sauce (Sweet Baby Rays Original)
- Worcestershire Sauce
- 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.
Get additional recipes from Cristina at www.cristinaferrarecooks.com.
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