I could have posted these as separate recipes like they are in The Healing Kitchen book I got them from (AMAZING cookbook for anyone, not just anti-inflammatory FYI), but they were SOOOO good together, that I had to do it this way.
I was skeptical but this was absolutely delicious and we will definitely be having this more often. I love having leftover meat as well. We ended up using some of the leftover pulled pork to make an incredible BBQ Pork pizza.
Let’s start with the Hawaiian Pulled Pork:
- 3 lb pork roast
- 1 can chunk pineapple in juice
- 3 Tbsp apple cider vinegar
- 3 strips bacon
Put the roast in the crock pot, add the pineapple WITH the juice and then the apple cider vinegar. Lay the bacon on top of the roast. Cook on high for 4 hours, then low for another 4 hours. (I actually used a frozen roast and cooked it on high for 8 hours and that worked as well. ) Take the roast out of the crock pot and shred with 2 forks. You can shred the bacon and pineapple right along with the pork, or keep the pineapple in chunks.
Now for the Cilantro Lime Cauliflower Rice:
- 1 Tbsp extra virgin olive oil
- 16 oz frozen cauliflower rice (or you can put a head of cauliflower in the food processor)
- 2 Tbsp lime juice
- 2 Tbsp chopped fresh cilantro
- 2/3 cup water (you could also use chicken stock)
Heat the oil in a large skillet over medium high heat. Add the cauliflower rice and press down in the pan to form 1 layer. Let cook for about 3 minutes, then stir. If using frozen cauliflower rice, repeat this process for another 3 minutes. Add the lime juice and 1/3 cup of water. Stir and cook for another 1-2 minutes. Add the cilantro and the other 1/3 cup water and cook until all the liquid is absorbed.