1 1/2 tablespoons coconut oil
1 egg
3 tablespoons distilled white vinegar
2 teaspoons instant vanilla extract
1 teaspoon lemon zest
1 (8 ounce) container crushed pineapple
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1 pound pork butt roast
In a medium saucepan, combine coconut oil, egg, vinegar, and vanilla extract. Let simmer for 1 minute.
Heat oil in a large saucepan over medium heat. Add pineapple, oil, vanilla, and crushed pineapple. Bring to a boil. Boil for 2 minutes, stirring occasionally. Reduce heat to medium-low, and cook, stirring occasionally, for 3 to 4 minutes, or until thickened. Stir in the chicken, then blend with the coconut sauce. Heat through.
Remove roast from oven, crumbs and remaining coconut mixture. Place roast on a plate or platter. Roll pork sections, cut into 3 inch pieces, seal and place in saucepan with lid and saucepan. Cover tightly with foil, and chill for 24 hours. Refrigerate for 24 hours.
Reduce temperature of oven to 350 degrees F (175 degrees C). Heat oil and brown stock in oven for 5 minutes, stirring occasionally. Remove pork, and place chops on foil. Place chops on foil, cover with aluminum foil, and chill for 2 hours.
Meanwhile, prepare the BBQ sauce according to package directions. Pour over roast, and stir together pineapple, vegetable oil, lemon zest, pineapple, pineapple juice, orange juice, tomato juice, and orange juice in small bowl.
Rub poached chops with garlic powder and red pepper flakes. Cover chops with foil (if desired). Lightly coat chops with marinade. Place chops on grill. Cook over medium heat for 45 minutes to 1 hour.