Submitted by Chris McInnes
- 1 cup pineapple juice
- pickled pork
- Vegetables to roast
- Place 1 cup pineapple juice and piece of pickled pork on a bed of vegetables
- Cook for 6hrs on low
- When meat and veg is cooked place in the oven to crisp.
- If the pork has crackle this will brown nicely.
- You can use some of the juice for gravy but it may be too salty to use all the juice.
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1 thought on “Pickled pork”
I used a cup of pine/orange juice because it was all I had. I also added 2 cloves of minced garlic, peeled slices from 2 cooking apples and one onion in rings.
At the end of the cooking I blended all the solids apart from the meat but not much juice (so not to be too salty) with a spoon of mustard and spoon of cream. This made a nice sauce for the meat and for other veges I had prepared separately. I didn’t brown meat in the oven.
Kids loved it!