Tested till perfect Southwestern Pulled Pork with Pineapple
Southwestern Pulled Pork with Pineapple
Photography by Matthew Kimura

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.

By The Canadian Living Test Kitchen

Source: Holiday Celebrations: 2007

Recipe4 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 2 tbsp 2tbsppacked brown sugar
  • 2 tsp 2tspeach chili powder, ground cumin and dried thyme
  • 1 tsp 1tspeach salt and pepper
  • 3 lb 3lbpork shoulder blade roastpork shoulder blade roasts
  • 2 tbsp 2tbspvegetable oil
  • 3 3clove garliccloves of garlic, minced
  • 2 2oniononions, diced
  • 1 can (5.5 oz/154 mL) 1can (5.5 oz/154 mL)tomato paste
  • 3 tbsp 3tbspcider vinegar
  • 1/2 tsp 1/2tsphot pepper sauce
  • 1 can (14 oz/398 mL) 1can (14 oz/398 mL)crushed pineapple
  • 1/4 cup 1/4cupchopped fresh coriander or green onions
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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.

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.

Nutritional Information Per serving: about

cal 503 pro 32g total fat 33g sat. fat 10g
carb 20g fibre 2g chol 97mg sodium 427mg

% RDI:

calcium 7 iron 26 vit A 6 vit C 17
folate 7
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