Tropical Pulled Pork with Rum BBQ Sauce

[bluewave6]

Tried this dish tonight and it was quite tasty...guests really loved it.

2 lbs boneless pork loin
1 fresh pineapple
1/4 cup cider vinegar
1 cinnamon stick
1/8 nutmeg nut
1 tsp coriander
1 tsp cayene pepper
3 fresh cloves
1/2 cup Foursquare spiced rum
8 oz Wet Jerk Seasoning
Famous Ray's BBQ Sauce

Carve up the pineapple but save the slices of rind (I quarter my pineapple and then "fillet" the flesh off)
Place the pork in a slow cooker, pour 1/8 cup of the vinegar in with the pork, add the coriander, cloves, cayene and 4 oz of the jerk seasoning. Now scrape the fresh cinamon and nutmeg in with the pork. Place the pineapple rinds face down over the prork and cook on low for 6 hrs.

BBQ Sauce:
Mix the BBQ sauce with the Fourssquare and remaining cider vinegar and jerk seasoning in a blender. Add about about 1 cup of fresh pineapple and blend until smooth.

When the poork is ready shread back into the slow cooker and add the BBQ sauce and cook on low for 1 hr.

I served on the pork on toasted onion rolls. Goes real nice with a great rum (I had 11 yr Murray McDavid Trinidad :D) with mine....

[Rum Runner]

Sounds great Bluewave...Tell me you served coleslaw on the side, and offered peach cobbler for dessert...I'm in heaven.

[bluewave6]

I did actually serve Apple Cole Slaw on the side, but alas did not offer peach cobbler for dessert. The Cole Slaw was the perfect compliment to the pulled pork and RUM :)

[Rum Runner]

Great choice Blue...2 out of 3 makes a hit in my opinion. Just think what that rum would taste like with a warm peach cobbler topped with a bit of icecream or whipped cream. YUM.

[Carbon]

Haha, I just had a bbq pulled pork sandwich last night and was thinking about how it would probably go well with rum.

[RobertBurr]

I'm drooling. Nothing makes me happier that slow roasted smoked pork with rum BBQ sauce, cole slaw, sweet potatoes and a good fruity punch, finished with Key Lime Pie.

[Texas TikiGod]

I do love this site! drooling2.gif

http://i511.photobucket.com/albums/s356/BigRigRob/6a00e54f8eb060883400e553fca2408834-.png

[Besotted]

Love that all the ingredients are fresh! Have company coming tomorrow and am going to give the recipe a try (with the cobbler, of course)!

[Edward Hamilton]

A friend in the islands who ran his charter sailboat from St Maarten to Anguilla used to buy marinated pork ribs from the local supermarket. He'd put them in a plastic bag and add a cup or so of Havana Club Anejo rum to the bag before he went to bed. The next day, he had the best grilled pork ribs on the island.

[Edward Hamilton]

Sounds great Bluewave...Tell me you served coleslaw on the side, and offered peach cobbler for dessert...I'm in heaven.

On Carriacou, fresh peaches are unheard of, but large cans of sliced peaches were plentiful. Mum from the Golden Eagle Bar would drain some of the syrup from the can, pour in a cup or so of Jack Iron rum and left it marinate overnight before baking a peach cobbler for her lunch special.

[Rum Runner]

On Carriacou, fresh peaches are unheard of, but large cans of sliced peaches were plentiful. Mum from the Golden Eagle Bar would drain some of the syrup from the can, pour in a cup or so of Jack Iron rum and left it marinate overnight before baking a peach cobbler for her lunch special.

Now that's a twist on Peach Cobbler I have to make. mmm...mmm...mmm.

[Gray]

Was inspired by this to make pulled pork last night. I don't have a slow cooker, so opted to do a long cook in the oven. 6 hours at 300 degrees left a slab of meat that could barely be picked up without losing it's shape completely.

I let 3.5 lbs of pork shoulder marinate overnight.
Marinade:
1 cup molasses
1 cup Ron Pampero Aniversario
4 cloves of garlic smashed down by hand
1 whole cinnamon stick
4 cloves
1 tsp fresh ground nutmeg
just enough water to cover

In the morning I dried it off and rubbed it down with a mix of spices.
Rub:
1 tsp fresh ground nutmeg
1 tbsp cayenne
1 tbsp cracked black peppet
2 tblsp kosher salt
1 tsp cumin
1 tbsp coriander

After the meat was rubbed down I covered it with the pineapple rinds and after 3 hours of cooking I flipped the whole thing over so the rinds were on the bottom.

The remaining marinade was used to make BBQ Sauce.
BBQ Sauce:
1 cup leftover marinade
1 cup ketchup
.5 cup rum
1 tbsp molasses
5 thin, halfmoon slices of pineapple, cut into chunks
a few slices of the slow cooked pineapple rind

It came out really well and the pineapple flavor was noticeable but not overwhelming. Everyone loved it.

Thanks for the inspiration!