Share and Enjoy
This is a dish I’ve been making for years; long before kids and marriage. I’m not quite sure how it came about, but I suspect it was due to what I had on hand in my pantry and refridgerator. You know; throw a bunch of things in a pot and tweak until you like it. Over the years I’ve simplified it-I recall it being overly complicated.
After my wife and I married, I made this for her and she was hooked. The kids followed and were fans as well. Although I can’t imagine this is a Hawaiian dish, it had pineapple in it and my kids associate that with Hawaii – thus the name. This is a simple recipe that packs a lot of flavor and fills up that hungry belly. Enjoy!
I started by trimming 2 1/2 pounds pork butt of excess fat and cutting it into large chunks, then seasoned it with salt and pepper.
I added 2 tablespoons oil to a large heavy bottomed pot (Dutch oven) and heated to medium high. I added the pork in two batches and browned each batch for 6-8 minutes then removed to a platter. I poured off all but 2 tablespoons fat from the pot.
In the pot I combined 1 1/2 roughly chopped onions, 2 carrots sliced, 3 garlic cloves minced and 3 teaspoons Italian herb seasoning. I let this cook over medium heat for about 6-7 minutes until softened.
I stirred in 2 roughly chopped red bell peppers then added 3 tablespoons balsamic vinegar and let the vinegar reduce to a syrup about 2 minutes. I added an 8 ounce can of tomato sauce, 1 1/2 tablespoons of brown sugar, 1/2 teaspoon crushed red pepper flakes and a 20 ounce can of pineapple chunks drained then seasoned with a pinch of kosher salt.
I added the pork back in making sure to submerge it with the vegetables. You may have to remove some of the veggies and add them over the top of the meat. Just cram it all in there. I covered the pot and brought it to a boil then put the pot in a 350 degree oven for 2 hours. After 2 hours, I removed the lid, stirred it up and let cook another 20 minutes.
And this is the result. Mmm…Good! “Dad, can we have poppy seed noodles again with it?” Of course. Enjoy!
- 2½ pounds pork butt trimmed of excess fat and cut into large chunks
- Kosher salt and fresh black pepper
- 2 tablespoons canola oil
- 1½ large onions roughly chopped
- 2 carrots sliced
- 3 garlic cloves minced
- 3 teaspoons Italian herb seasoning
- 2 red bell peppers roughly chopped
- 3 tablespoons balsamic vinegar
- ½ teaspoon crushed red pepper flakes
- 1½ tablespoons brown sugar
- 1 8 ounce can tomato sauce
- 1 20 ounce can pineapple chunks drained
- Season the pork with the salt and pepper. Add the oil to a large heavy bottomed pot(Dutch oven) and bring to medium high heat. Add the pork in two batches, browning each batch for 6-7 minutes. Remove to a platter. Pour off all but 2 tablespoons of fat.
- Reduce the heat to medium and add the onion, carrots, garlic and Italian herb seasoning. Cook for about 6 minutes until softened. Add the bell pepper then the balsamic. Cook until it's a syrup about 2-3 minutes. Add the remaining ingredients and stir to combine. Add the pork back into the pot submerging it in the vegetables as best you can. Cover and bring to a boil then place it in a 350 degree oven for 2 hours. After 2 hours, remove the lid and stir it around. Place it back in the oven uncovered for another 20 minutes. Serve with noodles or rice.