Guys, I am so excited! For one, I am for sure going to Colorado in less then a month! I can’t wait to see Denver and eat a jelly-filled cupcake from mmm…coffee. That’s definitely happening. There is no way that I am passing up a nut-free, chocolate-free paleo cupcake.
Secondly, tonight I get to meet Juli Bauer and George Bryant and get The Paleo Kitchen signed! If you don’t know already, I’ve been obsessing over this cookbook since I bought it. Usually I am pretty bad about cooking other peoples recipes, because by the time I pick something out and get all the groceries I’ve come up with a whole new, completely different recipe that I want to make, photograph and blog about. It’s a real struggle. I never have a problem committing to making a recipe from Juli and George though. I always know that I’ll love the dish, and they cook a lot like how I love to cook. Just being fun and creative in the kitchen, and not being strict about different culinary rules and techniques. I love pretty food, but I don’t pretend to be a chef or even know what I am doing in the kitchen all the time. Basically it’ll be a lot of fun to meet them and thank them for being so awesome.
Third, I get to eat these pineapple pulled pork stackers. I don’t know if anything tastes as good with pulled pork as grilled pineapple and bell peppers do. After the pork slow cooks, you can put together this meal in twenty minutes. It doesn’t just taste great, but is a fun, colorful meal for summer too. I recommend serving it along side roasted greens, homemade veggie chips or a potato salad.
- 2 Pounds Spicy Creole Pulled Pork
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Orange bell pepper
- ½ Tablespoon cooking fat (coconut oil, ghee or lard)
- ½ Teaspoon black pepper
- 8 Pineapple rings
- Salt to taste
- Cook your pork shoulder per the instructions on the recipe.
- If using a whole pineapple, cut it into rings before you begin to cook the peppers.
- Remove the tops from the bell peppers and core them. Slice each pepper into thin strips. On a pan over medium heat, heat your cooking fat. Toss your pepper slices with salt and pepper and cook until softened, about 8-10 minutes. Once soft, reduce the heat to low and allow the peppers to lightly brown while you grill the pineapple. You can also remove them from the heat completely at this point, but I prefer my peppers to brown slightly.
- Heat a grill pan over medium heat and grill each pineapple ring until light brown grill marks appear, about 4 minutes per side.
- Create your stackers by topping each pineapple ring with 4 ounces of pork and a scoop of peppers. Finish with a drizzle of the remaining liquid from the pork.