Southwestern Pulled Pork with Pineapple
Ideal as a make-ahead item, this pork is braised, shredded, sauced and ready to be stuffed into taco shells.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 503 |
| pro | 32 g |
| total fat | 33 g |
| sat. fat | 10 g |
| carb | 20 g |
| fibre | 2 g |
| chol | 97 mg |
| sodium | 427 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 26% |
| vit A | 6% |
| vit C | 17% |
| folate | 7% |
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2 tbsp (25 mL) packed brown sugar
2 tsp (10 mL) each chili powder, ground cumin and dried thyme
1 tsp (5 mL) each salt and pepper
3 lb (1.5 kg) pork shoulder blade roast
2 tbsp (25 mL) vegetable oil
3 cloves garlic, minced
2 onions, diced
1 can (5.5 oz/154 mL) tomato paste
3 tbsp (50 mL) cider vinegar
1/2 tsp (2 mL) hot pepper sauce
1 can (14 oz/398 mL) crushed pineapple
1/4 cup (50 mL) chopped fresh coriander or green onions
Preparation:
In large bowl, combine brown sugar, chili powder, cumin, thyme, salt and pepper. Untie roast if necessary; rub spice mixture over pork. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours.)
In large Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to plate.
Reduce heat to medium; fry garlic and onions, stirring occasionally, until onions are softened, about 4 minutes.
Add tomato paste, vinegar and hot pepper sauce; cook, stirring, for 2 minutes. Add pineapple and juices, stirring to scrape up brown bits.
Return pork and any accumulated juices to pan; bring to boil. Cover and braise in 300°F (150°C) oven, basting every hour and turning once with 2 wooden spoons, until pork is tender, 3 to 3-1/2 hours.
Transfer pork to cutting board and let stand for 10 minutes. With 2 forks, shred or “pull” pork.
Meanwhile, skim fat from sauce. Bring sauce to boil; boil vigorously until reduced to 3 cups (750 mL), about 15 minutes. Return pork to pan. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days.)
Heat through until bubbling, about 4 minutes. Stir in coriander.
In large Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to plate.
Reduce heat to medium; fry garlic and onions, stirring occasionally, until onions are softened, about 4 minutes.
Add tomato paste, vinegar and hot pepper sauce; cook, stirring, for 2 minutes. Add pineapple and juices, stirring to scrape up brown bits.
Return pork and any accumulated juices to pan; bring to boil. Cover and braise in 300°F (150°C) oven, basting every hour and turning once with 2 wooden spoons, until pork is tender, 3 to 3-1/2 hours.
Transfer pork to cutting board and let stand for 10 minutes. With 2 forks, shred or “pull” pork.
Meanwhile, skim fat from sauce. Bring sauce to boil; boil vigorously until reduced to 3 cups (750 mL), about 15 minutes. Return pork to pan. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days.)
Heat through until bubbling, about 4 minutes. Stir in coriander.
Additional Information
- Variation
Slow-Cooker Southwestern Pulled Pork with Pineapple: Marinate and brown pork as directed; place in slow cooker. Fry garlic and onions as directed and continue with all ingredients. Transfer pork and sauce to slow-cooker. Cover and cook on Low until pork is tender, about 7 hours.
Transfer pork to cutting board. Meanwhile, in saucepan, reduce sauce for 8 minutes. Add shredded pork; reduce heat and simmer until hot. Stir in coriander.
Source
Holiday Celebrations: 2007
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