20 mins
Pulled Pork with Pineapples
Recipe by Graham
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.
Provençale Bake 
Quail's Eggs Ingredients for Pulled Pork with Pineapples
Currently displaying quantities in US Imperial Measurements
How to Cook Pulled Pork with Pineapples
- 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.
- 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.
Bring 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. - 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!
GRAHAM'S HOT TIP:
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.
Syrah (or Shiraz) like Côtes du Rhône. This grape variety produces full bodied wines that go particularly well with grilled steaks and rich, winter dishes.Reviews of Pulled Pork with Pineapples
| 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! charleyfarley (4 reviews) |
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! piperbell (1 review) |
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