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Pineapple Pulled Pork

Pineapple Pulled Pork

There’s nothing like homemade pulled pork, and Pineapple Pulled Pork is an especially flavorful version. Pineapple is a wonderful flavor complement to pulled pork.

This week I was visiting our favorite cousins and I made this – we got 3 meals out of it. First we had classic pineapple pulled pork sandwiches in pita pockets with coleslaw. Awesome. In the photo above, I served it in a salad with tomatoes, lettuce, avocado, green onion – very satisfying. Pulled pork also freezes great, so I like to have ziploc bags of it in the freezer.

The big secret to the robust flavor of this dish is the cooking down and crisping of the shredded pork  in the liquid. This is where the pork gets the distinctive pineapple pulled pork flavor. When you shred the pork right out of the crock pot, taste it and you’ll notice mainly the pork flavor without much spicy tangy pineapple. It can take 15 minutes or so to cook the liquid down, but the resulting shredded pork is tangy and full of flavor.

I made this batch with a modest amount of heat. If you are hard core into spicy hot pulled pork, you’ll want to at least double the jalapeno. Hope you enjoy this – it’s a keeper!

Pineapple Pulled Pork
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 servings
Ingredients
  • Dry rub:
  • 2 tbsp salt
  • 2 tbsp black pepper
  • 2 tbsp dark brown sugar
  • 2 tbsp paprika
  • 1 tbsp cayenne
  • ....
  • 6-7 lb pork shoulder roast
  • 1 cup pineapple juice
  • 1 cup apple cider vinegar
  • 1 20 oz can crushed pineapple (with juice)
  • 2 tbsp Worcestershire
  • ½ tbsp liquid smoke
  • ½ tbsp garlic powder
  • 2 tbsp minced seeded jalapeno (or serrano) chiles - about 1 medium chile
  • optional: Serve with buns & cole slaw
Instructions
  1. Mix the dry rub ingredients in a small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with a plastic bag or wrap and refrigerate for at least 2 hours or overnight.
  2. Combine the pineapple juice, vinegar, crushed pineapple,Worcestershire, liquid smoke, garlic powder and jalapeno.
  3. Place in a 5 quart or larger slow cooker. Pour the liquid mixture on top and cook on low for 6 to 8 hours until fork tender.
  4. Remove the roast from the slow cooker and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite sized pieces and place on a serving dish. Place the shredded pork in a large skillet, pour on the liquid, and cook on medium high to reduce the liquid, about 15 minutes or so. Note: you can freeze the pork and the liquid separately and then combine the two when you take it out to serve it later. This is my preference as it comes out closer to freshly prepared.
  5. Optional: If you like the shredded pork crispy, brown it in a skillet and pour on a small amount of the liquid; then cook a bit more until liquid is absorbed.
  6. Serve & enjoy!

 

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