Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 2.5 pounds of pork shoulder generously with 2 tablespoons of Hawaiian sea salt and rub 1 tablespoon of liquid smoke over the entire surface.

2. 2

   Place the seasoned pork shoulder into a large clay pot along with 1.5 cups of fresh pineapple chunks, 4 whole star anise pods, 1 inch of grated fresh ginger, and 4 minced garlic cloves.

3. 3

   Pour 1.5 cups of full-fat coconut milk and 1 cup of water or chicken broth over the pork and other ingredients in the clay pot.

4. 4

   Cover the clay pot with its lid and place it into a cold oven, then set the temperature to 300°F (150°C) and cook for 3.5 to 4 hours, or until the pork is very tender.

5. 5

   Remove the clay pot from the oven, carefully shred the cooked pork with two forks directly in the pot, mixing it with the pineapple and cooking liquid.

6. 6

   Stir in 0.25 cup of packed brown sugar into the shredded pork and cooking liquid, ensuring it dissolves completely to form a flavorful glaze.

7. 7

   Return the uncovered clay pot to the oven for an additional 30 minutes at 350°F (175°C) to allow the glaze to caramelize slightly and intensify the flavors.