3 lbs. pork shoulder
1 bottle Stonewall Kitchen Pineapple Ginger Sauce
1/4 cup grade B maple syrup
1 cup texmati rice
1 cup coconut oil toasted coconut flakes
1 box kidney beans, drained and rinsed
Throw whole (bone in) pork shoulder into the crock pot. Season liberally with salt and pepper. Dump half the bottle of Pineapple Sauce onto it and set the crock pot to cook on low heat for about 7 hours. After about 3-4 hours turn the meat over and pour the maple syrup on top. Recover the pot and finish cooking. When the timer is up, use two forks to remove the bone and any large chunks of fat. Pull meat apart until it looks shredded. Add the drained beans and the remaining amount of pineapple sauce stirring once. Recover and allow meat to sit in the crock pot on the warming setting until serving. Lastly, cook rice as per the package instructions using coconut oil. After rice has soaked up about half of the liquid (10 minutes) throw in a handful of toasted coconut flakes and mix once. Recover and cook to completion. Serve with your favorite green veggie on the side!
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