This is a great combination of flavors sweet fruity spicy meat is the bees knees if you ask me; (you could never go wrong using a crock pot or slow cooker of sorts!!! that is what I am a fan of.) 4 to 6 hrs on very low in a slow cooker; the meat will just fall apart into shreds with a pair of large forks(cook for longer after you have pulled it apart; but make sure to strain the meat with a special spoon to avoid an excessively soggy sandwich! also fresh red onion and coleslaw is the kicker! to add that special crunch factor the best of both worlds a nice balanced texture this is truley an epic meal! add jalepeno juice as well if you have any sense of adventure then do not hesitate! (pickled jalepenos are what I prefer strong counter flavors with that vinagar!!!!
I made the dish with some peach chutney I'd put up in the Summer. I still used the pineapple and oranges. I've made the dish with all color of bell peppers, they all work. We love the recipe but I cut the sugar in half at least.
Great flavor combinations. I too used apricot preserves in place of the pineapple preserves. My only disappointment with this was that the spiciness of the rub was diluted by all the liquid that accumulated in the pan. The meat was very tender though. I think rice would be the best complimentary side dish for this. Would make again. Maybe marinate in the rub to help keep the chili powder spice?
I used apricot preserves and pineapple chunks and skipped the oranges because that's what I had.
Excellent-fresh pineapple and garlic cloves
Absolutely delicious. I usually follow the recipe the 1st time I make it then make changes according to my taste. This was so good it doesn't warrant any changes. I took it to church for a covered dish dinner. Received raves from everyone who ate it. Was told it was the best dish there.
Alot of good flavors but I left it in for 60 minutes and that was too long little to dry. I say 45 minutes is plenty of time.
Outstanding flavor. Hit of the Super Bowl party. I made and applied the dried rub about 3 hours early and I think it definitely kept the spiciness that some of the other reviewers mentioned faded when applying the liquid. I also used apricot preserves.
I made this with a couple of small differences and it was really good. Substituted Orange Marmalade for the Pineapple preserves and since we like things on the hotter side I used 2 tbsp of hot New Mexico red chile powder and let the meat stand in the fridge for @2 hrs after putting the spice/ brown sugar rub on it. Will definitely put this in my list of favorites!
Not crazy about this. The spice rub was good and I would use that again. But we did not care for the peppers and fruit on top.
