Pulled BBQ Roast with Pineaople Coconut Rice Recipe

#RitaHutchesonCobbs from the #KitchenWithAHouseAttached

I hate to shop! Yup, starting off with a negative. Regardless, if you saw my filing system, you would totally believe me. I go to one department store once a week taking my mother to do her usual shopping and then I take Garrett to his favorite places. I don't go to the mall or the favorite places my girlfriends like to shop. Once, my BFF/daughter called me and asked where I was. When I told her I was shopping she got really excited until I told her I was at a sporting good store. Then she said, "I hope you are shopping for clothes." I replied that I wasn't, I was getting golf gloves for Garrett and looking at guns. She about screamed at me. It was too funny! 

When I do shop, especially for groceries, I look for the best prices and I prep the food when I get home. The meat gets tenderized and seasoned before going into the freezer. That is what I did with this beef roast. I took it out of the packing, pierced it with a fork all over, added meat tenderizer, placed it in a ziplock bag, poured a bottle of bbq sauce over it and one bottle of beer. Then when I was ready to use it, I took it out of the freezer the night before and let it thaw overnight.

The following morning, I placed the whole thing in a crockpot sprayed with cooking spray and let the roast cook for six-hours on medium. When I was ready for it, I sauteed a large chopped onion, pulled the roast and added it to the onion, then added 1/2 teaspoon each of paprika, sea salt, garlic, cilantro, cinnamon and rosemary. I allowed that to heat for 1 minute before adding 1/4 cup of low sodium soy sauce, stirring thoroughly. Sitting that aside. I got the pineapple and drained the liquid into a 4-cup measuring cup and poured the pineapple into the still hot skillet of meat and stirred so the pineapple will warm but not cook. For the rice, I took the 4-cup measuring cup with a bit of pineapple juice and finished filling it up with coconut water and prepared my rice for the dish. 

It was amazing! The pineapple juice and coconut water gave the meat a complimentary flavor since the soy sauce was used on the meat. I am curious now if this would make a good Asian soup for the winter. I may have to try it. Next time I will add egg rolls to the menu. 

As you have seen in my chicken recipes made using the crockpot, a bottle of beer poured over the meat makes a big difference in tenderizing. However, if you are having guest over, it would be a great compliment to them to make sure nobody is struggling with this beverage. A friend of mine said that she can taste it when she goes out to eat and sometimes it will trigger her past. I simple ask, "I will be making my chicken salad and this is how I usually make my chicken...is there anything in my prep that you are allergic too?" I am allergic to gluten so if you use whiskey in your sauce for your steaks...I will need my epipen! Just saying... It is always good to check for nut allergies too... Yup, I'm allergic to these too! It happens, but it is still worth opening your kitchen to others. You don't want to miss the fun and fellowship.

Hugs, Rita