It’s hard to say no to pineapple & pork. Eat it as is, or serve on a bakery bun you pack in first day out, or have it on flour tortillas a couple days in (when you pack flour tortillas a tip is to put a quarter sheet of paper towel between each tortilla. It absorbs moisture, especially in summer, and keeps them fresh far longer. You can use the paper towels for cleanup, so no waste!)
Pack in a sandwich or quart freezer bag:
- ½ cup freeze-dried pulled pork (smush the bigger pieces up)
- 2 Tbsp freeze-dried pineapple (crushed if big pieces)
- 1 Tbsp freeze-dried onion slices
- 1½ tsp freeze-dried tomato powder
- 1 tsp freeze-dried garlic
- 1/8 tsp chili powder
- 1/8 tsp ground paprika
- 1/8 tsp ground black pepper
- 1 Tbsp or 1 packet olive oil
Bring ½ cup water to a boil. Place freezer bag in an FBC Cozy, add the water and oil. Stir well, seal tightly and let rest for 15 minutes.
One Pot Method:
Bring oil and ½ cup water to a boil. Add in dry ingredients, stirring well. Take off stove, cover tightly and let sit for 15 minutes.
In cool weather or at high altitude, place in a pot cozy or wrap to insulate.
How To Serve:
Eat as is, as a high protein and grain free meal. Or serve over ½ cup instant rice prepared separately. Toss with hot ramen noodles. Serve on tortillas as a wrap.
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