Prep Time: 13 min
Serves: 4-6
Ingredients
|
Calories
|
Fat (g)
|
Carbs (g)
|
Protein (g)
|
3 lbs. pork shoulder
|
3648
|
256
|
0
|
320
|
1 can crushed/cubed pineapple
|
75
|
0
|
19
|
0
|
2 tbsp. grated ginger (or ½ tsp. dry)
|
||||
Side:
|
||||
1/2 lb. bacon, cut into small pieces
|
1039
|
102
|
1.5
|
26
|
1/4 c. Dijon mustard
|
||||
2 tbsp. apple cider vinegar
|
||||
3 tbsp. fresh lemon juice
|
||||
Salt and pepper
|
||||
1 1/2 lbs. Brussels sprouts, trimmed
|
280
|
0
|
63
|
21
|
1 tbsp. of butter
|
100
|
11
|
0
|
0
|
Totals
|
5142
|
369
|
83.5
|
367
|
Per
serving
|
857
|
61
|
14
|
61
|
Instructions
Put pork in a crockpot.
Dump the pineapple on top with all the liquid, too.
Add the ginger.
Cook on LOW for 6-8 hours.
Side:
Cook bacon in skillet until crispy, set aside on a plate, and save the
bacon fat in the skillet.
In a separate small bowl whisk mustard, vinegar, lemon juice, salt, and
pepper together.
In a food processor slice the Brussels sprouts.
Add sliced Brussels sprouts to bacon fat in the skillet and sauté until
softened and slightly browned.
May need to add butter if they look dry.
When browned put in serving bowl.
Pour mustard mixture over sprouts. Add bacon and mix all together well. Serve
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