Slow Cooked Pork with Wisham Pineapple Pepper Jelly

I love how the sweet, salty and spicy flavors all come together in this dish. The pinapple and coconut let’s you pretend you’re in a tropical setting, even if you’re really on your couch in yoga pants.

Slow Cooked Pork

  • 3.5 lbs pork shoulder
  • seasons to taste
  • 1 whole red onion (chopped)
  • 3 cloves garlic (chopped)
  • 1/4 cup soy sauce
  • 1/2 cup chicken broth
  • 2 tbsp oyster sauce
  • 1/2 cup Wisham Pineapple Pepper Jelly

Coconut Rice

  • 2 cups jasmine rice
  • 1 cup canned coconut milk
  • 1.5 cup water
  • 1/4 cilantro (chopped)

Additional Toppings (optional)

  • pineapple
  • salsa 
  • pico de gallo 
  • avocado slices 
  • jalapeno slices
  • sour cream
  1. Place pork, rubbed down in seasonings or rub of choice, in crock pot along with chopped red onion and garlic cloves.

  2. In a small bowl whisk soy sauce, oyster sauce, broth and pineapple pepper jam. Pour over pork and onions, using a spoon to combine in crockpot. Cook on low for 8 hours. Remove pork from crock pot pulling off the bone and shredding. Reserve leftover juices.

  3. When the pork is done or near completion, make the coconut rice. Combine the rice, coconut milk and water in a pot and bring to a boil. Stir and reduce the heat to a simmer. Cover and cook for 20 minutes. Remove from heat and fluff, mixing in the cilantro.

  4. Assemble, and enjoy!