Introduction

This pineapple pulled pork recipe delivers tender, flavorful meat infused with a sweet and tangy tropical twist. Slow-cooked until melt-in-your-mouth soft, it’s perfect for filling warm corn tortillas and garnishing with fresh toppings. An ideal dish for casual gatherings or a tasty weeknight dinner.

The image shows a large serving plate of pulled pork, with two main layers: a thick, dark brown crispy outer layer on the left and a piled layer of shredded, juicy pork with a glossy, slightly sauced look on the right. The pulled pork sits on a bright pink plate. In the background, there is a tall glass filled with bright orange juice. The setting also includes colorful holiday decorations, a pink candle, and a blue decorative bird figure. In front, there is a blue bowl filled with a mix of grilled diced pineapples and green vegetables, with a small yellow and green bird figure nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5kg pork shoulder joint

1 bunch of spring onions, roughly chopped

500ml pineapple juice

4 tbsp cider vinegar

3 bay leaves

1 small cinnamon stick

½ tsp ground allspice

1 tsp dried oregano

2 tsp garlic granules

1 tsp dried chilli flakes

2 tsp smoked paprika

2 tbsp light brown soft sugar

Warm corn tortillas, to serve

Jalapeño slices, to serve

Coriander leaves, to serve

Lime wedges, to serve

Instructions

Step 1: Preheat the oven to 180°C (160°C fan) or gas mark 4. In a small bowl, combine the allspice, oregano, garlic granules, chilli flakes, smoked paprika, light brown sugar, a few grinds of black pepper, and 2 teaspoons of salt to create the dry rub.

Step 2: Rub the dry spice mixture all over the pork shoulder, then place the meat into a baking dish or deep roasting tray.

Step 3: Add the roughly chopped spring onions, pineapple juice, cider vinegar, bay leaves, and cinnamon stick to the dish around the pork.

Step 4: Cover the dish with a scrunched-up piece of baking parchment and then double-wrap it tightly with foil to seal in the steam.

Step 5: Roast in the oven for 4 to 6 hours, checking every 1 to 2 hours to add water if the base looks dry. The meat is ready when it’s tender and easily shredded with two forks.

Step 6: Remove the pork to a plate or bowl and cover to keep warm. Strain the cooking liquid into a jug, skim off any excess fat, then pour enough of the stock back over the shredded pork to moisten it.

Step 7: Serve the pulled pork in warm corn tortillas, topped with jalapeño slices and coriander leaves, and squeeze over lime wedges to taste.

Tips & Variations

For extra depth, marinate the pork with the dry rub overnight before cooking.

Add a touch of fresh pineapple chunks to the filling for added sweetness and texture.

Use a slow cooker set on low for 8 hours if you prefer a hands-off method.

Substitute the cider vinegar with apple cider vinegar or white vinegar for a slightly different tang.

FAQs

Can I use a different cut of pork?

Pork shoulder is ideal due to its fat content and tenderness when slow-cooked. However, pork butt or picnic roast can be used as substitutes with similar results.

How can I make the pulled pork spicier?

Increase the amount of dried chilli flakes in the rub or add extra jalapeño slices when serving. You can also serve with a spicy salsa or hot sauce for added heat.