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 15 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 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
To change the number of servings, enter the number, then press "calculate". or reset


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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