I know I been silent over the last week. I had personal family issues we are dealing with with my father’s health, it been stressful. As I write this post, I am in Pittsburgh with them, my father had to have surgery and now we play a waiting game waiting for the results from the surgery, did they get all the cancer or does he have an aggressive form of colon cancer? They found a new growth when they went in to get more margins. So now the waiting game begins.
It is funny, when you get to a certain age in life, you suddenly start realizing, mom and dad are not immortal. You see them for the first time, the grey hair, the lines on the face, they have gotten older, and time is not that long. Seeing my dad in the hospital gown, I saw that, I saw him for the first time. Yes, I know he is 65, but I have never thought of him as old, only as my dad. The reality of it was, he isn’t going to be around forever.
It like we put blinders on, that is our mother, father, not an older person, that isn’t my parents, they are not old. The reality is, yes it is, they are both, they are our parents but they also have gotten older. No one wants to see their parents get sick. You want that person that taught you to ride a bike, ride that roller coaster with. Cried your eyes to over puppy love, put the band aid on your knee. What is ironic, they accept getting older, but us as the child of them, we don’t want to accept that. That is our mother, our father, they are to be immortal.
We forget they are also human, and with all the technology out there, no one is immortal. You have to accept that your parents are getting older. So in a way, my family is dealing with that fact along with this possibility that the cancer my father has maybe an aggressive type. That he may not be out the woods just yet, because this new growth they discovered. We will know in a few days.
So with that, I will get on to this recipe. You know I am a big crock pot fan, pulled pork is something that cooks so well in a crock pot. I make this Caribbean one that was originally a Disney recipe, well the BBQ sauce that is. However that recipe calls for pineapple pop or soda, we call it pop in Pittsburgh. Anyway, that is becoming harder to find. I can find it in Pittsburgh, but I have harder time finding it in Cleveland. I got that Sorel Liquor from Jack From Brooklyn, I am in love with it. It has this sweet spicy taste to it, that, to me I knew would be good in a BBQ sauce with Caribbean tones, like a jerk almost. So I set about tinkering with this Disney BBQ sauce, instead of pineapple pop, I use just pineapple juice, then change it up as I made the sauce, what I got was a great sweet yet spicy pulled pork sandwich that was simply amazing!
- Pork loin/roast 3lbs or so
- 1 1/2 cups pineapple juice
- 1 in can mango nectar (8oz can most the time this found Hispanic aisle in grocery store)
- 1/4 cup tomato paste
- 2 teaspoons yellow mustard
- 1/2 cup brown sugar
- 1 teaspoon liquid smoke
- 2 tablespoons Caribbean Jerk seasoning
- 1/2 teaspoon black pepper
- 1/8 cup Sorel Liquor Optional
- 1 cup water
- 1/4 apple cider vinegar
- Place about 1 cup of the pineapple juice and about 1/4 of mango nectar in a crock pot, place the pork in the liquid and set on low and let it cook for about 4 hours. **Side note, I slow cooked this for a long time, this a good recipe to let it cook overnight if you wanted to host a BBQ**
- In the meantime, make the BBQ sauce. In a sauce pot, combine the rest the mango nectar and pineapple juice, bring to a boil. When starts to boil add the tomato paste, brown sugar, mustard, liquid smoke, Sorel (optional), vinegar, water, and the seasonings. Taste it to adjust the seasonings to what you like. You can add some chili powder, garlic powder, and onion powder if you want, depends on your tastes. Let all dissolve and come to a simmer for about 20-30 minutes. Then set it aside.
- After the pork has simmered in pineapple juice for a few hours, add HALF the BBQ sauce to the crock pot. Let it slow cook on low, I did it for 10 hours, really that was just taste you could slow cook it for another 4 hours and it will be fine. I wanted it very tender so why I opted for a longer time. It is all a matter of taste. The reason for cooking in the pineapple juice then adding the BBQ sauce, first I am infusing it with the sweetness, then adding the savory to it. I come to find it makes a great harmony of flavors doing it that way.
- When it is done cooking, take the roast out the crock pot and put it in a bowl. With 2 forks, shred the pork.Add, about 1/4 cup the cooking liquid to the shredded pork.
- Add the rest the BBQ sauce and mix it all together.
- Serve on a bun and ENJOY!