Hawaiian Pulled Pork

Ingredients:

4-5 lbs. pork roast (boneless)
1 (32 oz.) box of chicken broth
TSB Aloha Seasoning
2 large cans of chunk pineapple
1 bunch of green onions (sliced)
1 bottle teriyaki sauce
White rice (4 cups dry rice/4 cups water)
2 yellow onions (sliced)
4 bell peppers (red, green, yellow--sliced)
3-4 medium sized zucchini (sliced)

Directions:

(Vegetables)

Slice up the onions, peppers, and zucchini. Place aluminum foil on baking tray so it is just resting on top of it. Place the vegetables on the aluminum foil and form it all into a packet (resembling a football). Heat your oven to 350 degrees (F) and cook for 40-45 minutes. Set aside.

(Pork)

Place the pork roast into a Dutch oven and season it with TSB Aloha Seasoning (top and sides). Pour about half of the chicken broth into the Dutch oven (just around the bottom of roast). Cook in the oven at 350 degrees for a total of 4 hours.

At the 2 hour mark remove the roast, and more broth and start trying to break the roast into pieces with a large metal or wooden spoon. Season with more Aloha Seasoning and return the roast to the oven.

At the 3 hour mark remove the roast again, and more broth (if needed) and keep trying to break the roast into pieces with a large metal or wooden spoon (should be falling apart more easily). Season with more Aloha Seasoning and return the roast to the oven.

At the 4 hour mark remove the roast again (it should be finished cooking), and keep breaking the roast into pieces (then strands) with a large metal or wooden spoon (should be falling apart more easily, see picture). Season with more Aloha Seasoning, then give the pork a good stir to incorporate all of the seasonings. Serve the pork over cooked rice (follow box instructions) and vegetables, then top with pineapple chunks, green onion, and drizzle with teriyaki sauce. Enjoy!