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READY IN 4 hrs
20 mins
Pulled Pork with Pineapples Recipe

Pulled Pork with Pineapples

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe

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There's only one way to describe Pulled Pork with Pineapples - comfort food! The hot pork when first cooked makes a fantastic sandwich on a toasted roll. You can then keep the pork in your refrigerator for a week or more and eat cold, like a rich paté. Delicious, succulent pulled pork, stewed with pineapple juice, spicy peppers - a sure hit for any informal party, barbeque, or just the family sitting round the TV.

      Preparation Time: 20 Minutes

      Cooking Time: 4 Hours

A Top Choice Recipe for Something Unusual

Ingredients for Pulled Pork with Pineapples

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve many:
4 tablespoons
olive oil
3 lb
pork shoulder
salt and pepper
red bell peppers
4 cloves
red onion
jalapeño pepper
3 tablespoons
tomato purée (tomato paste)
2 pints
pure pineapple juice (not from concentrate)
1 x 8 oz
tin sliced pineapple


How to Cook Pulled Pork with Pineapples

  1. Put the olive oil into a large deep casserole dish or Dutch oven style pot. Heat, and then add the pork shoulder. Brown the whole piece of meat on all sides. Add a generous couple of pinches of salt and a couple of twist of freshly ground black pepper.
  2. Core and roughly dice the red peppers. Peel and crush (mince) the garlic. Peel and dice the onion and finely dice the jalapeño pepper. Add them all to the pan and sauté for about 2 minutes. Add the tomato purée (paste) and the fresh pineapple juice. And just so you make best use of everything, you can open the can of pineapple slices and tip the juice from there into the pan. Keep the pineapple slices in the fridge till later.
  3. Pulled Pork with PineapplesBring everything to the boil then reduce the heat to a very gentle simmer, put the lid on and let it gently simmer (this is called braising or pot roasting). Cook until the pork is falling off the bone and becomes 'shredded' at the slightest touch. Time can vary but it will take between 4-6 hours. If needed you can add some water. Keep turning the meat and tasting and adjusting salt, pepper and spices to your liking.
  4. Toast some sweet bread rolls and cut the pineapple slices into quarters . To build your ultimate pork sandwich, use a slotted spoon to lift some of that rich pork out of the pan, allow to drain for a moment or two then place it on the sweet bread roll. Top with pineapple pieces and enjoy!

When the pan has cooled, retrieve all the pork meat from the pan and place into a sieve (strainer) to drain off any excess liquid. Place it into a sealed container and keep it in the fridge. You can now use this like a paté. It will keep for a week or so.
GRAHAM'S WINE RECOMMENDATION: GrahamSyrah (or Shiraz) like Côtes du Rhône. This grape variety produces full bodied wines that go particularly well with grilled steaks and rich, winter dishes.
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Reviews of Pulled Pork with Pineapples

Rating 4 out of 5 - Many cooks will make this recipe again October 16 2014
its pretty simple and a change from the standard pulled pork recipes. I like the sweetness this recipe affords but it may not be for everyone, esp if you are looking for smokiness.. which you'd realize it lacked because the recipe doesn't call for any ingredients to add this flavour. Still pretty damn good though!
(4 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again January 17 2013
Piper, be still my beating heart! Pineapple + pulled pork? You are speaking my language. This is beyond scrumptious! I cooked this for our most recent Saturday supper and got raves! We had enough left for sandwiches the next day and tacos last night. Thank you so much for another winner!
(1 review)

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