Ingredients
For the Roast and Sauce
- 1 (4 pound) chuck roast, halved
- 1/4 cup extra virgin olive oil
- 1/4 cup tomato paste
- 1/4 cup tamari or soy sauce
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon chopped pickled ginger
- 1-3 chipotle chiles in adobo (to taste)
- 1 tablespoon sweet or smoked paprika
- 1 tablespoon fresh thyme
- Salt and black pepper, to taste
- 3 cups fresh pineapple chunks (divided)
- 1 cup water
For the Pineapple Avocado Salsa
- 1 1/2 cups fresh pineapple chunks, chopped
- 1 avocado, diced
- 1 jalapeño, sliced
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon lime juice
For the Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/3 cup sweet Thai chili sauce
- 2 tablespoons tamari or soy sauce
- 1 small clove garlic, grated
- 2 teaspoons lime zest
- 1 tablespoon chopped pickled ginger
Instructions
- Prepare the roast: Place the halved chuck roast in a large oven-safe Dutch oven if using the oven method, or in the crockpot bowl if using slow cooker method.
- Make the chipotle sauce: In a blender, combine the olive oil, tomato paste, tamari/soy sauce, apple cider vinegar, honey, chopped pickled ginger, chipotle chiles, paprika, fresh thyme, salt, and black pepper. Blend until the chipotles are finely chopped and the sauce is well blended.
- Coat the roast: Pour the prepared chipotle sauce over the roast, tossing or rubbing it well to coat all surfaces. Nestle 1 1/2 cups of fresh pineapple chunks around the roast and pour 1 cup of water over everything.
- Cook the roast: If using the oven method, cover the Dutch oven and roast at 325°F for 2 1/2 to 3 hours until very tender. Then, uncover, increase oven temperature to 425°F, and cook uncovered for an additional 10 minutes to caramelize the top. If using the crockpot, cover and cook on LOW for 5 hours or on HIGH for 3 hours until the meat is very tender.
- Prepare the pineapple avocado salsa: While the roast cooks, combine the remaining 1 1/2 cups pineapple, diced avocado, sliced jalapeño, chopped cilantro, and lime juice in a bowl. Mix gently and set aside to let flavors meld.
- Shred the roast: Once cooked, shred the meat in the juices using two forks, ensuring it absorbs all the flavors.
- Make the bang bang sauce: In a small bowl, whisk together mayonnaise, sweet Thai chili sauce, tamari/soy sauce, grated garlic, lime zest, and chopped pickled ginger until smooth and combined.
- Assemble the bowls: Serve the shredded chipotle pineapple roast over steamed rice in bowls. Top with the fresh pineapple avocado salsa and drizzle with the creamy bang bang sauce. Enjoy your flavorful, comforting meal!
Notes
- The recipe offers both oven and crockpot cooking methods for flexibility.
- Adjust the number of chipotle chiles to control the heat level.
- Pickled ginger adds a unique tangy zing, but can be substituted with fresh ginger if needed.
- Serve over steamed white or brown rice for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and taste great reheated.
- Prep Time: 20 minutes
- Cook Time: 3 hours (oven) or 3-5 hours (crockpot)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-American Fusion
