Ingredients

The following ingredients have 24 Servings
  • 3-4 lb boneless pork Boston Butt or Shoulder Roast
  • 20 oz crushed pineapple in 100% pineapple juice (undrained)
  • 1/2 cup packed dark brown sugar
  • 1 jalapeno pepper (seeded, membrane removed and minced finely)
  • 2 cloves garlic (minced finely)
  • 1 tablespoon liquid smoke
  • 2 teaspoons mustard powder

Instruction

  • Prepare a FoodSaver Vacuum seal bag that is big enough to hold the pork roast.
  • Remove the pork roast from the store packaging and rinse the pork roast off under cold running water. Use a couple of paper towels to pat the pork roast dry.
  • Once the water has been removed from the pork roast slide the pork roast into the FoodSaver bag. You may cut the pork roast into pieces if you need to so it will fit into the bag.
  • In a bowl mix the crushed pineapple, brown sugar, minced jalapeno pepper, minced garlic, liquid smoke and mustard powder.
  • Pour the contents of the bowl into the Foodsaver bag.
  • Carefully massage the bag so the marinade covers the pork roast.
  • Seal the FoodSaver bag with your vacuum sealer to remove as much air as possible.
  • Label the bag with the recipe name and date.
  • Freeze for up to 2 months.