18
85

Ingredients

  • 10 pounds boneless lean pork loin roast
  • 1/4 cup butter
  • 6 1/2 cups pineapple (tidbits canned in juice, reserve juice)
  • 6 cups green bell pepper (cut into strips)
  • 6 cups red bell pepper (cut into strips)
  • 3 cups carrots (peeled and cubed)
  • 2 cups brown sugar (packed firm)
  • 1 cup corn starch
  • 3 cups low sodium chicken broth
  • 1 1/2 cups cider vinegar
  • 3/4 cup soy sauce (low sodium)
  • 1/4 cup molasses
  • 1 tablespoon garlic (minced)
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cayenne (ground red pepper)
  • 2 quarts brown rice
  • water

Directions

  1. Place roast on rack in shallow roasting pan. Do not cover.
  2. Insert meat thermometer into the center of the roast.
  3. Roast at 325° Fahrenheit until the internal temperature reaches 145 degrees Fahrenheit.
  4. (Approximate oven time may vary depending on oven use, and weight of pork being cooked. Start checking with a thermometer an hour into cooking time.)
  5. Remove from the oven and allow the roast to “rest” for 15 minutes.
  6. Place into a shallow pan. Cover and refrigerate, cooling to 40° Fahrenheit within 4 hours.
  7. Cube chilled roast into approximately ½ inch by ½ inch cubes.
  8. Melt butter in a skillet or tilting fry pan. Add pork.
  9. Sauté pork over medium high heat for 3 minutes or until lightly browned.
  10. Drain pineapple, reserving the juice.
  11. Add pineapple, peppers and carrots to pork and stir fry for 3 minutes.
  12. In a separate bowl whisk together the sugar, cornstarch, pineapple juices, broth, vinegar, soy sauce, molasses, garlic and spices.
  13. Stir cornstarch mixture into the pork mixture in the skillet.
  14. Heat through, stirring gently until the mixture thickens.
  15. Hold at 140° Fahrenheit until ready to serve.
  16. Cook rice according to package instructions.
  17. Serve hot pork and pepper mixture over rice.
  18. Place mixture in 2 inch shallow pans. Cover and place on rack in the cooler. Do not stack pans. Allow f air to circulate around the pans. Cool to 40° Fahrenheit within 4 hours.
  19. Reheat product to 165° degrees or higher for at least 1 minute. Stir gently to distribute heat evenly. Hold at 140° Fahrenheit or higher to serve.
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