What’s for Dinner? Cumin Spiced Pulled Pork
Nothing embodies a summer meal like pulled pork does. It’s an easy, family favorite that is as versatile as it is delicious. Whether you’re planning on serving it as a taco dish or with coleslaw and potatoes on the side, make sure to prepare more than you need for tonight, because pulled pork leftovers taste even better the day after! Read below for our take on this summer favorite: Cumin Spiced Pulled Pork, a recipe we also featured on The Happy Everything!™ Cookbook
4-5 Pound Pork Butt
2 Teaspoons Ground Cumin
2 Teaspoons Ground Black Pepper
2 cups Pineapple Juice
3/4 Cup Soy Sauce
1/4 Cup Balsamic Vinegar
2 Tablespoons Olive Oil
2 Tablespoons Honey
4 Teaspoons Fresh Ginger, peeled and minced
1 Vidalia Onion, finely chopped
1 bunch Fresh Cilantro, finely chopped
3 Fresh Jalapeño Peppers, seeded and chopped
6 Garlic Cloves, minced
Salt and coarsely ground black pepper, to taste
Rub pork butt with cumin and pepper and place in extra-large glass or plastic bowl. In another large bowl, combine pineapple juice, soy sauce, balsamic vinegar, olive oil, honey, ginger, onion, cilantro, jalapeños, and garlic. Pour mixture over pork, cover and refrigerate overnight for 12 hours, turning pork once.
Preheat Oven to 325 degrees.
Pour half of marinade from pork into a small bowl, cover, refrigerate.
Bake pork in large frosting pan, covered for 3 1/2 hours. Remove from oven. Uncover, allow pork to cool slightly, and use a fork to shred meat. Discard pan drippings. Place shredded pork in clean pan.
Boil reserved marinade for 5 minutes. Pour desired amount of boiled marinade over pork.
Return pork to oven and roast uncovered until crisp. Add additional cumin, salt, and pepper to taste.
Bonus! Add Pink Pickled Onions for a burst of flavor and color. To prepare, thinly slice a red onion anyplace into a resealable bag. Squeeze the juice of a lime over the onions, add a pinch of salt and toss. Refrigerate for at least 6 hours, or until the onions are soft and bright pink.