Pacific Pork Roast

A major benefit in my life is that I was raised in a beef cattle family, odd to you maybe, but beneficial to me.  I was raised with a family with a freezer full of meat.  Still, whenever I go visit my grandparents I always come home with a roast, some hamburger or even pork from time to time.  This week when I was browsing my Food Network app I came across a Hawaiian pork roast from Bobby Flay and using that as a general guide with the key flavors and a pork shoulder I had in my freezer, I made a killer pork roast yesterday.  The below is my recipe as I recall I did it, a lot of my cooking is off the cuff and so remembering the exact recipe is always hard for me...I attribute that to old age.

Pacific Pork Roast

2 - 1lb Pork shoulders
1 1/2 cup - Coconut Milk (or enough to cover your meat in the slow cooker)
1 thumb size piece of Ginger, sliced thin
1 Orange
1 Lemon
1 cup - Pineapple (or 1 can if you have that already, like I did)
2-3 servings Carrots
1Tbsp -Fresh Minced Garlic
1/2 Tbsp - Cumin
1/2 Tbsp - House Seasoning
(I make this once every few months in a large batch and season EVERYTHING with it.  If you follow my recipes you will see this repeatedly.)
Heavy Dash of Curry
1/2 Tbsp - Chili Powder
Roasted Red Pepper flakes to taste/preference
Dried Chile Picantes to taste
(This is a regional thing, my sister in Texas brought them home straight off the ranch. So yummy and adds a firey spice flavor.  Not for the weak of heart and can be ommited or substituted with your favorite hot spice.)

Combine the milk, ginger, garlic, spices and juice of the lemon and orange in a slow cooker on high, place the carrots on the bottom of the crockpot.  I use a potato peeler to peel off 3-4 large pieces of lemon and orange rind to throw in for ultimate flavor.  Lay in your pork so it is covered by the liquid.  If the liquid does not cover the pork, add more coconut milk.  Pour the pineapple on top of the meat and cook for 8 hours on high.

*About 3 hours into my cooking I threw in some onions, not a necessity, but if you like onions, I would throw those in the pot from the start.

This roast will come out with a sweet and spicy taste reminiscent of an Asian/Hawaiian BBQ.  Sorry I don't have a picture...This post was an afterthought.