1 pork loin, about 3 pounds
1/3 cup soy sauce
1/2 cup almond butter
3 garlic cloves, peeled and minced
1/2 teaspoon dried red pepper flakes
1 can (8 ounces) crushed pineapple, undrained
Hot cooked rice or freshly toasted bread, for serving
1/2 cup sliced almonds, lightly toasted
2 limes, cut into wedges |
Place the pork into the insert of a 5 to 7-quart slow cooker. Whisk together the soy sauce, almond butter, garlic, pepper flakes and the undrained can of pineapple, blending well. Spoon mixture over pork loin; cover and cook on low for 8 hours, or until the pork is very tender.
Remove pork from slow cooker. Pull apart with two forks to shred. Return shredded pork to slow cooker, blending with sauce. Serve over hot cooked rice or toasted bread, lightly sprinkled with sliced almonds and with lime wedges alongside to squeeze over.
Yield: 6 servings. |