Pineapple Pulled Pork

Name: Pineapple Pulled Pork
Prep time: 20 min
Cook time: 165 min
Total time: 185 min
Yield: 6 servings
Cuisine: American
Ingredients: 1kg Boneless Pork Shoulder, cut into large chunks; 1 tablespoon Vegetable Oil; 1 Large Onion, finely sliced; 3 Garlic Cloves, finely grated; 1 tablespoon Smoked Paprika; 1 teaspoon Ground Cumin; 1 teaspoon Dried Oregano; 1/2 teaspoon Chilli Flakes; 400g Pineapple Chunks in Juice; 2 tablespoons Tomato Purée; 2 tablespoons Soy Sauce; 2 tablespoons Apple Cider Vinegar; 1 tablespoon Soft Brown Sugar; 250ml Chicken Stock; 1 Lime, juice only; Salt, to taste; Black Pepper, to taste; 15g Fresh Coriander, roughly chopped; 2 Spring Onions, finely sliced

Download

Copy link

Serves 6 510 kcal per serving Prep 20 min Cook 2 h 45 min

Ingredients

1kg Boneless Pork Shoulder, cut into large chunks
1 tablespoon Vegetable Oil
1 Large Onion, finely sliced
3 Garlic Cloves, finely grated
1 tablespoon Smoked Paprika
1 teaspoon Ground Cumin
1 teaspoon Dried Oregano
1/2 teaspoon Chilli Flakes
400g Pineapple Chunks in Juice
2 tablespoons Tomato Purée
2 tablespoons Soy Sauce
2 tablespoons Apple Cider Vinegar
1 tablespoon Soft Brown Sugar
250ml Chicken Stock
1 Lime, juice only
Salt, to taste
Black Pepper, to taste
15g Fresh Coriander, roughly chopped
2 Spring Onions, finely sliced

Instructions

Season the pork generously with salt and black pepper.
Heat the vegetable oil in a large heavy-based casserole over medium-high heat and brown the pork in batches until well coloured on all sides. Transfer to a plate.
Reduce the heat to medium, add the onion, and cook for 5–6 minutes until softened.
Add the garlic, smoked paprika, cumin, oregano, and chilli flakes and cook for 1 minute until fragrant.
Stir in the tomato purée and cook for another minute.
Drain the pineapple, reserving 150ml of the juice, and set the pineapple chunks aside.
Pour the reserved pineapple juice into the casserole along with the soy sauce, apple cider vinegar, brown sugar, and chicken stock.
Return the pork to the casserole and bring to a gentle simmer.
Cover with a lid and cook over low heat for about 2 hours, turning the pork occasionally, until very tender.
Add the pineapple chunks and continue cooking uncovered for 20–25 minutes until the pineapple is lightly caramelised and the sauce has reduced.
Transfer the pork to a board or large plate and shred it using two forks.
Return the shredded pork to the casserole and stir thoroughly through the pineapple and sticky cooking sauce.
Add the lime juice and adjust the seasoning with salt and black pepper.
Scatter with fresh coriander and sliced spring onions and serve hot.

Tips

Brown the pork in batches rather than crowding the casserole—the deep caramelisation adds considerably more flavour to the finished sauce.
Use pork shoulder rather than a lean cut because its connective tissue and fat keep the meat succulent during the long cooking time.
Add the pineapple towards the end of cooking so the pieces retain some texture while still absorbing the savoury sauce.

Variations

Spicy Pineapple Pulled Pork: Add a finely chopped jalapeño with the onion and increase the chilli flakes for a hotter version.
Taco Style: Serve the pulled pork in warm tortillas with shredded cabbage, avocado, pickled red onion, and extra lime.

Storage

Store leftover pineapple pulled pork in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has become too thick. The cooked pork can also be frozen for up to 3 months.

Serving Suggestions

Serve over steamed rice with avocado, lime wedges, and extra fresh coriander.
Pile into warm tortillas or soft rolls with crunchy shredded cabbage and quick-pickled red onions.

Frequently Asked Questions

What cut of pork is best for pulled pork?

Pork shoulder is ideal because its combination of fat and connective tissue breaks down during slow cooking, producing tender meat that can be easily shredded.