Gluten Free Braised Hawaiian Pork? Yes Please!

My son Payne has Aspergers Syndrome and is intolerant to Gluten, Casein, Refined Sugar, Preservatives and well... everything! Before we found out about his dietary restrictions, he was a Very selective eater. That's what the professionals called it anyway. I just called it Picky! :) Now that he is healthy and we have a handle on what his body needs, he is extremely interested in food! He likes to eat it, cook it, experiment with it, and most importantly, he needs to know what nutritional benefits each ingredient has. He keeps me motivated to always try new things and make things healthier and tastier.

The other day Payne had a wonderful idea! He wants to see if we can find 'Food from Around the World' that he can eat. I love a good challenge and I always want to encourage his exploration of foods that are good for him so... here we go! We may have to make a few adjustments here and there but we are going to try to be as authentic as possible.

Our first stop.. HAWAII <3

Braised Hawaiian Pork

Ingredients

1 tbs organic cane sugar

2 tsp sea salt

2 tsp Paprika

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp black pepper

2 pounds Pork Shoulder

1 chopped onion

3 tsp sliced fresh ginger

4 cloves smashed garlic

1 cup unsweetened pineapple juice

2 cups Free Range GF chicken stock

3 tbls canola oil

Directions

Preheat the oven to 300 degrees

Combined the sugar, salt, paprika, cumin, coriander and black pepper

Cut pork into 4 equal parts, tie with butcher's twine and sprinkle each piece with the spice mixture

Heat oil in large pot over med/high heat. Sear pork sections on all sides, then remove them from the pot

In same pot, add onions, ginger, and garlic. Saute for approx 2 min

Add the pinapple juice, chicken stock, and pork to the pot and cover

place the pot in the oven and briase for approx 2 1/2 hours or until pork is fall apart tender

remove pork from pot and place on baking sheet.

Sprinkle remaining spice mixture and broil until the tops are brown and crisp (not burned), should only take a couple min

Drizzle with braising liquid prior to serving