Cookin' Time with H-E-B: Pulled Pork, Brussels Sprouts

Ginger Habanero Pulled Pork, Bacon Jam Pineapple Brussels Sprouts

Ginger Habanero Pulled Pork
Serves 3-4

2 Pound Pork Rib Roast or Pork Butt
2 tbsp Adam’s Reserve House Rub
1 jar Vela Farms Ginger Habanero Jelly
3 tbsp Ottavio Olive Oil
1 cup Red Onion- diced
1 tbsp minced garlic
½ Cup Celery- diced
¼ cup Soy Sauce
2 tbsp Fresh Sliced Ginger
2 cups Chicken Stock

Season pork with House Rub. Heat a soup pot on medium high heat. Add olive oil and sear pork for 2 minutes on all sides until golden. Add jelly, stock, onions, celery, ginger and soy sauce, mix. Cover and reduce heat to low, cooking for 3-4 hours till pork easily pulls apart.

 

Bacon Jam Pineapple Brussels Sprouts
Serves 3-4

1 bag HEB Brussels sprouts-halved
½ cup red onion diced
½ cup pineapple-diced
2 tbsp Ottavio Olive Oil
1 heaping tbsp Better Than Good Bacon Jam-original or jalapeño

Heat a skillet on medium heat, add oil. Add pineapple and onions to skillet and sauté for 1 minute. Add sprouts and continue to cook for another 4-5 minutes until sprouts are tender and golden. Add bacon jam and mix well, season with salt and pepper if desired and serve.