Southwestern Pulled Pork with Pineapple

By The Canadian Living Test Kitchen

155 people added this to their Recipe Box

Southwestern Pulled Pork with Pineapple
Photography by Matthew Kimura

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	503503 cal
pro	32 g32g pro
total fat	33 g33g total fat
sat. fat	10 g10g sat. fat
carb	20 g20g carb
fibre	2 g2g fibre
chol	97 mg97mg chol
sodium	427 mg427mg sodium
% RDI:	-
calcium	77 calcium
iron	2626 iron
vit A	66 vit A
vit C	1717 vit C
folate	77 folate

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Ideal as a make-ahead item, this pork is braised, shredded, sauced and ready to be stuffed into taco shells.

Ingredients

2 tbsp packed brown sugar 2 2tbsp tbsppacked brown sugar
2 tsp each chili powder 2 2tsp tspeach chili powder, ground cumin and dried thyme
1 tsp each salt 1 1tsp tspeach salt and pepper
3 lb pork shoulder blade roasts 3 3lb lbpork shoulder blade roastpork shoulder blade roasts
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
3 cloves of garlic , minced3 3clove garliccloves of garlic, minced
2 onions , diced2 2oniononions, diced
1 can (5.5 oz/154 mL) tomato paste 1 1can (5.5 oz/154 mL) can (5.5 oz/154 mL)tomato paste
3 tbsp cider vinegar 3 3tbsp tbspcider vinegar
1/2 tsp hot pepper sauce 1/2 1/2tsp tsphot pepper sauce
1 can (14 oz/398 mL) crushed pineapple 1 1can (14 oz/398 mL) can (14 oz/398 mL)crushed pineapple
1/4 cup chopped fresh coriander 1/4 1/4cup cupchopped 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.

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