Friday, December 2, 2011

Chipotle Pineapple Pork Roast

I had a can of pineapple that needed to be used so I decided I was going to throw it over a pork roast, but then I decided to spice it up a little!

2 lb pork roast

1- 20 oz can pineapple chunks(in juice)
1 TB balsamic vinegar
1 TB chipotle sauce
2 tsp chili powder
1 tsp oregano
salt and pepper to taste

Combine all sauce ingredients(including juice) in a bowl and mix well.

Place roast in a slow cooker and pour sauce over the top.

Cook on low 6-8 hours, or high 4-6 until internal temp reaches 165.

Take out of slow cooker and let set for 10 minutes, then slice.

While setting, pour 2 cups of the liquid into a saucepan(including some pineapple chunks)

combine 1/4 cold water with 1 TB cornstarch and pour into the sauce.
Stir and bring to a boil over medium heat . Cook until thickened and serve over sliced pork.

No comments:

Post a Comment