This is one of those recipes that just came together. I had a freezer full of pork shoulder and a very ripe pineapple… So this dish is the love child of the two. You could make this in a crock pot, or like I did, in a dutch oven. It’s best to start this dish earlier in the day so the pork can slowly cook.
1 lb Pork Shoulder
1 Green Pepper chopped
1 Yellow Onion sliced
2C. Carrots chopped
1C. Bbq Sauce
1t. Turmeric Powder
1t. Garlic Powder
1C. Red Wine
If you are using a crockpot, put all of your ingredients inside besides the pineapple and bbq sauce. Cook on the low setting until done. If you are using a dutch oven start by warming a little olive oil on medium heat and sautéing the vegetables for about 10 mins. Pat the pork shoulder with the turmeric and garlic powder and place in the dutch oven. Add in the wine and water and lower the heat to the medium-low setting. Cover and cook for about 4 hours stirring occasionally.
Once the meat is cooked, remove it from your slow cooker and shred it with a fork, discarding any fat. Place it in a medium sized bowl and toss in the bbq sauce. Put off to the side. Drain the vegetables keeping about a cup of the liquid. And add it to the bowl. Cut your pineapple down the middle, and keeping it whole, remove the middle scooping out the pineapple and chopping it up. In a pan sauté the pineapple for about 5 minutes. Remove from heat and add to the pork and veggies. Toss it all together and plate it in the pineapple. Enjoy!
* Reservations recommended, Mexican/Tapas/Small Plates, Cozy and Intimate
241 S 4th St
Brooklyn, NY 11211
b/t Driggs Ave & Roebling St in Williamsburg – South Side
This past weekend, my husband and I went to dinner at Xixa pronounced (Shiksa). We were heading to South Williamsburg to meet a friend at an art gallery opening so I figured why not try a place we haven’t been before. It is a sister restaurant to Traif, also in South Williamsburg which I have been to and absolutely love. They have an emphasis on pork there, whereas Xixa is a spin on Mexican food.
Upon entering the restaurant we were surrounded by candle light and a warm and cozy ambience which was perfect as we had just had a snowy walk over.
The waiter came over, explained the menu and the way that they do some of the cocktails which was really cool. They have you choose your spirit, and then serve it to you over ice cubes in your choice of drink. My husband ordered a Mezcal Manhattan, which was a giant infused ice cube with all of the makings of a Manhattan. The waiter then pours the Mezcal over and it slowly melts the cube. I ordered a Hucklberrry-Lemon Margarita with salt and silver tequila. It came with a few separate ice cubes: margarita mix, lemon, a huckleberry cube, and two tiny salt cubes. Then the tequila was poured over… The rest is history.
We ordered the tasting menu, which was a shared 10 course meal that the chef selects. It was amazing and the perfect way to taste a bunch of different dishes. The menu is really unique, a savory and sweet dish of roasted carrots was one of our favorites and it is something I probably wouldn’t have chosen on its own. They started us off with a hummus guacamole, and slowly bought out the rest of the dishes…shrimp and citrus ceviche, foie gras over roasted pineapple, pork belly, short ribs, fundido of taleggio with chorizo and mushrooms, scallop and risotto, and a crab and polenta flan. Each dish was incredible. Desert topped it all off. We had warm churros with fresh strawberry sherbet, and mango cream and a chocolate flan topped with icy coconut whipped cream. It was heavenly.