The pineapple and cashew salsa goes great with the Kalua style pork shoulder.

Ingredients

• 1 20 oz. can, crushed pineapple chunks in pineapple juice NOT syrup
• 4 ea large sweet potatoes
• 1 13.5 oz. can unsweetened coconut milk (I like Chaokoh)
• 3 tablespoons sweetened coconut flakes
• 1 tablespoon Thai red curry paste
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Garnish
• 3 tablespoons lime juice more or less to taste
• 1/2 cup salted roasted cashews
• 1/2 cup chopped cilantro
• freshly cracked salt and pepper to taste

Directions

• 1. Preheat the Egg to 350ºF with platesetter and stainless steel rack for indirect cooking. Peel sweet potatoes and place them in a pan covered with aluminum foil. Place on the Egg and bake until tender approximately 1 hour. Mash the sweet potatoes with the coconut milk, ground ginger, garlic and onion powder, thai curry paste and salt and pepper. Drain the pineapple. Toast the coconut flakes and cashews and chop the cilantro. Combine to make a salsa.

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