Description
This Pineapple Pulled Pork recipe features tender, slow-roasted pork shoulder infused with a flavorful dry rub and a sweet, tangy pineapple juice braise. Cooked low and slow in the oven, the pork becomes perfectly shreddable and juicy, making it ideal for serving in warm corn tortillas with fresh jalapeños, coriander, and a squeeze of lime for a vibrant and satisfying meal.
Ingredients
Scale
Pork and Dry Rub
- 1.5kg pork shoulder joint
- 2 tsp salt
- Freshly ground black pepper, a few grinds
- 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
Braising Liquids & Aromatics
- 1 bunch of spring onions, roughly chopped
- 500ml pineapple juice
- 4 tbsp cider vinegar
- 3 bay leaves
- 1 small cinnamon stick
To Serve
- Warmed corn tortillas
- Jalapeño slices
- Coriander leaves
- Lime wedges
Instructions
- Prepare the Dry Rub: In a small bowl, combine salt, freshly ground black pepper, ground allspice, dried oregano, garlic granules, dried chilli flakes, smoked paprika, and light brown soft sugar. Mix well to create a flavorful dry rub.
- Apply the Rub to Pork: Rub the dry mix all over the pork shoulder joint thoroughly, ensuring the meat is evenly coated to build a deep flavor base.
- Assemble for Roasting: Place the rubbed pork in a deep roasting tray or baking dish. Add roughly chopped spring onions, pineapple juice, cider vinegar, bay leaves, and the cinnamon stick around the meat.
- Seal and Cook: Cover the dish tightly with a scrunched-up piece of baking parchment followed by a double wrap of foil to trap steam. Preheat the oven to 180°C (160°C fan/Gas Mark 4) and cook the pork for 4-6 hours until it is tender and shreddable, checking every 1-2 hours to top up the liquid with water if necessary.
- Rest and Shred: Once cooked and cool enough to handle, remove the pork shoulder from the dish and transfer it to a plate or bowl, covering to keep warm. Strain the cooking liquid into a jug and skim off any excess fat.
- Combine Pork and Sauce: Shred the pork using two forks and return it to the dish. Pour enough strained cooking liquid over to moisten the meat, enhancing its juiciness and flavor.
- Serve: Serve the pulled pork in warmed corn tortillas topped with jalapeño slices and fresh coriander leaves. Accompany with lime wedges for squeezing over to add a fresh zest.
Notes
- This recipe benefits from low and slow cooking, ensuring tender, juicy pulled pork.
- You can prepare the pork up to two days ahead and reheat gently before serving.
- If the liquid evaporates too quickly during cooking, add hot water to maintain moisture.
- Use gloves when handling jalapeños to avoid skin irritation.
- Leftover pork can be stored refrigerated for up to two days or frozen for longer.
- Prep Time: 20 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Baking
- Cuisine: American/Caribbean-inspired
Keywords: pulled pork, pineapple pulled pork, slow roasted pork, pulled pork tortillas, pineapple marinade, oven roasted pork
