HAWAIIAN LAU LAU PORK AND PINEAPPLE TOSTONES
HAWAIIAN LAU LAU PORK AND PINEAPPLE TOSTONES
HAWAIIAN LAU LAU PORK AND PINEAPPLE TOSTONES
HAWAIIAN LAU LAU PORK AND PINEAPPLE TOSTONES

HAWAIIAN LAU LAU PORK AND PINEAPPLE TOSTONES

Yield
24 portions
Portion Size
3 topped tostones
Ingredients: Measure:
Pork shoulder, boneless
2-1/4 lbs
Vegetable Oil
1 tbsp
1 quart
Pineapple tidbits with juice
2 cups
Salt
2 tsp
Black pepper
1 tsp
Garlic powder
1 tsp
Plantain tostones
72 ea
Scallions, sliced
1-1/2 cups
4-1/2 cups
Apple cider vinegar
4-1/2 cups
Sugar
4-1/2 cups
Garlic cloves, peeled, minced
1 cup
Salt
2 tbsp

Directions

  1. To make LAU LAU PORK: Heat vegetable oil and brown pork shoulder on all sides in oil in an oven-safe pot or rondo.

  2. In a bowl, mix Angela Mia® Chopped Tomatoes, pineapple tidbits, salt, pepper and garlic powder; pour over pork.

  3. Cover and bake at 325°F for 2 hours or until pork is tender.

  4. Remove pork, reserving cooking liquid. Shred pork, discarding cartilage.

  5. Cook the cooking liquid over medium-high heat for 30 minutes, or until sauce has thickened.

  6. Place shredded pork in the cooking liquid. Hold warm for service.

  7. To make TOMATO SWEET AND SOUR SAUCE: Combine all ingredients in a stockpot; bring to a simmer over high heat.

  8. Reduce heat to medium-low; cook for 10 to 15 minutes, or until sauce is reduced by half.

  9. Hold at room temperature for service.

  10. To make ONE PORTION: Fry three plantain tostones in a deep fryer at 350°F for 3 to 5 minutes, or until crisp; drain.

  11. Top each plantain tostone with 1 tablespoon pork, 1 tablespoon Tomato Sweet and Sour Sauce and 1 teaspoon chopped scallion.

  12. CHEF'S NOTE: Use Angela Mia® No Salt Added Diced Tomatoes to reduce the sodium contributed by the tomatoes.

View Nutrition Information