Caribbean Sriracha Pork Bowls with Coconut Rice and Pineapple Slaw

10 minutes Prep Time
4 minutes Cook Time
12 Servings

Taste the Caribbean with our Sriracha Pork Bowls! Featuring coconut rice, pineapple slaw, and Red Gold Tomatoes, this recipe is a flavorful delight.

Ingredients

  • 1 1/2 cups pineapple juice
  • 1 teaspoon ground ginger
  • 2 garlic cloves, minced
  • 1/2 cup brown sugar
  • 2/3 cup soy sauce
  • 2 tablespoons Sriracha sauce, adjust for preferred heat
  • 1 (28 ounce) can Redpack® 28 oz Petite Diced Tomatoes, drained
  • 1/4 cup rice wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 3 pounds pork shoulder
  • Sea salt and ground black pepper to taste
  • 1 cup coconut milk
  • 3/4 cup coconut water
  • 1 cup jasmine rice, uncooked
  • Sea salt and ground black pepper to taste
  • 3 tablespoons unsweetened flaked coconut
  • 1 tablespoon coconut oil
  • 3 tablespoons plain Greek yogurt
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons pineapple juice
  • 1 tablespoon brown sugar
  • 1 teaspoon orange zest
  • Sea salt and ground black pepper to taste
  • 2 cups shredded cabbage
  • 1/3 green onions, sliced
  • 3 tablespoons fresh cilantro, chopped
  • 1 cup fresh pineapple, diced
  • 1 jalapeno pepper, seeded and diced small
  • avocado, pitted and diced

Instructions

Step one

Preheat oven to 350° F.

Step two

In a large bowl, combine pineapple juice, ginger, garlic, brown sugar, soy sauce, ketchup, sriracha, diced tomatoes, and vinegar; whisk to combine.

Step three

Heat oil in a heavy bottomed dutch oven or large oven-safe pot with a lid, over medium-high heat. Season pork with salt and pepper. Once oil is hot, add pork and sear on all sides until brown, about 2 minutes each side. Remove from heat and slowly pour in half of the pineapple juice mixture. Place a lid on the pot and place in preheated oven. Cook pork for 3 to 4 hours or until the pork is fork tender and falling apart. Check the pork halfway through cooking to ensure there is liquid coming at least halfway up the pork. If not, add more pineapple juice mixture to the pot as needed.

Step four

Once cooked, shred the pork and add any remaining pineapple juice mixture and toss pork. Place on stove to keep warm.

Step five

When pork is about 30 to 40 minutes from being done, start rice.

Step six

Add coconut milk and coconut water to a medium saucepan. Bring to a boil and add rice, salt black pepper, flaked coconut and coconut oil. Stir to combine, then place lid on the pan and turn the heat to low. Allow rice to cook 10 minutes on low, then turn heat off completely. Let rice sit covered for 20 minutes – do not open! After 20 minutes is up, remove lid and fluff rice with a fork.

Step seven

While rice is cooking, prepare slaw and set aside or refrigerate until ready to serve.

Step eight

In a medium bowl whisk together yogurt, vinegar, pineapple juice, brown sugar, orange zest salt and black pepper. Add cabbage, green onions, cilantro, diced pineapple and jalapeno; toss well.

Step nine

Spoon rice into a bowl, place about 1 cup or so of pork over rice and ladle a spoonful of juice over pork.  Top with pineapple slaw and diced avocado.

Step ten

In a large bowl combine pineapple juice, ginger, garlic, brown sugar, soy sauce, ketchup, sriracha, diced tomatoes and vinegar, whisk to combine.

Step eleven

Press the “Saute” button on your pot and about a tablespoon of coconut or avocado oil to the inner pot. Cut pork into large chunks, about 3 to 4 inch pieces. Season pork with salt and pepper. Once the pot is hot, add pork and sear on all sides until browned, about 2 minutes per side. You may have to cook in batches to get all of the pork browned, do this in a single layer to get a good crust on the pork. Remove cooked pork to a large plate. Slowly pour in half of the pineapple juice mixture and scrape up any brown bits from the bottom of the pot. Add pork back to pot, including any juices and add remaining pineapple juice mixture. Place lid on pot and lock in place, make sure valve is set to Seal. Press the “Meat/Stew” button and set time to 60 minutes. When time is up, power off and let the pressure naturally release (about 15 to 20 minutes), open lid once pressure is released and check that pork is fork tender and easily shreds. If not, put lid back on and cook an additional 10 minutes. Shred pork and toss with juice in the pot. Cook rice as written above on stovetop while pork is cooking and prepare slaw while rice is cooking as written above. Juice will be a bit thinner than if cooked in oven. Assemble as written above.

Step twelve

In a large bowl combine pineapple juice, ginger, garlic, brown sugar, soy sauce, ketchup, sriracha, diced tomatoes and vinegar, whisk to combine.

Step thirteen

Heat oil in a heavy bottomed dutch oven or large oven-safe pot with a lid, over medium-high heat. Season pork with salt and pepper. Once oil is hot, add pork and sear on all sides until brown, about 2 minutes each side. Remove from heat and slowly pour in half of the pineapple juice mixture and 2 cups of water. Place pork and juices from plate in slow cooker. Pour in remaining pineapple juice mixture. Place lid on slow cooker and cook on low for 7 to 8 hours or on High for 4 to 6 hours. Shred pork and toss with juice in slow cooker. Cook rice as written above on stovetop while pork is cooking and prepare slaw while rice is cooking as written above. Juice will be a bit thinner than if cooked in oven. Assemble as written above.

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