Southwestern Pulled Pork with Pineapple Southwestern Pulled Pork with Pineapple

Southwestern Pulled Pork with Pineapple 150 Image by: Southwestern Pulled Pork with Pineapple 150 Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : Holiday Celebrations: 2007



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.

Nutritional facts Per serving: about

  • Sodium 427 mg
  • Protein 32 g
  • Calories 503.0
  • Total fat 33 g
  • Cholesterol 97 mg
  • Saturated fat 10 g
  • Total carbohydrate 20 g


  • Iron 26.0
  • Folate 7.0
  • Calcium 7.0
  • Vitamin A 6.0
  • Vitamin C 17.0
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Southwestern Pulled Pork with Pineapple