One recipe 5 ways to eat it

One Recipe, 5 Easy ways to eat it!

This is the Salsa Mix with the cumin and cinnamon sprinkled on top.

Sorry this one is side ways. I placed the Salsa over Greens to eat.

I added the salsa to a 100 Calorie tortilla that also was higher in Fiber.

The 5th way to eat it would be to simply eat the pork the first night you Cook the Meat with any kind of greens and other favorite sides.

Caribbean Pork Roast

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1 can sliced pineapple drained- (reserve 1/2 cup juice for marinade)

2 tbsp brown sugar

2 tsp ground cumin

1 tsp cinnamon

1/8 ground red pepper

3 garlic cloves

1 boneless pork loin (about 3 pounds)

2-3 sweet potatoes

2 med red onions

1/2 tsp salt

1/2 tsp ground black pepper

1.Combine pineapple juice, b sugar, cumin, cinnamon and red pepper in a bowl, add garlic.

2. Place roast and juice mixture in a resealable plastic bag. Refrigerate for 4 hours or overnight.

3. Preheat oven 350 degree. Cut Sweet potatoes into 2 inch slices; cut slices into quarters. Cut each onion into 8 wedges and pineapple rings into quarters.

4. Remove roast from marinade (discard, I kept mine)and place in a rectangular baking dish with deep sides. Place vegetable and pineapple around the roast. Cover with lid or foil. Bake 1 hour

(NOTE)- I did this in the crock pot (2-4 hours on high or 4-6 on low) and also added the leftover marinade sauce so that I would have the leftover sauce for the salsa. Do it to your own liking. You may want to try the recipe both ways to find out what you like best.

5. Remove lid and continue cooking 15-30 min longer, if not doing it in the crock pot.

Caribbean Salsa

Use Reserved Caribbean Pork Roast

(shred or chop desired amount)

1 can black beans

1 red pepper, chopped

1-2 fresh mango-cube

1 bunch green onion-cut

fresh cilantro to taste-chop if desired

1/4 cup vegetable oil, (coconut oil would be healthier to use)

1/4 cup white vinegar

3/4 tsp salt

1/2 tsp cumin

1/8 tsp cinnamon

1/8 tsp ground red pepper (I did not add this ingredient)

ENJOY!