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Pineapple pulled pork

A dish serving pineapple pulled pork

Pineapple pulled pork

Name: Pineapple pulled pork
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 6
Ingredients: 1.5kg pork shoulder joint; 1 bunch of spring onions roughly chopped; 500ml pineapple juice; 4 tbsp cider vinegar; 3 bay leaves; 1 small cinnamon stick; ½ tsp ground allspice; 1 tsp dried oregano; 2 tsp garlic granules; 1 tsp dried chilli flakes; 2 tsp smoked paprika; 2 tbsp light brown soft sugar; warmed corn tortillas; jalapeño slices; coriander leaves; lime wedges

Anna Glover

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Serves 6

Easy

Prep: 30 mins

Cook: 4 hrs - 6 hrs

A star rating of 4.7 out of 5.3 ratingsRate

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Use a slow cooker, if you like, to make this pulled pork. Pork shoulder is a budget-friendly cut, so it’s a great way to feed a crowd without breaking the bank

Freezable

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1.5kg pork shoulder joint
1 bunch of spring onions

roughly chopped
500ml pineapple juice
4 tbsp cider vinegar
3 bay leaves
1 small cinnamon stick

For the dry rub

½ tsp ground allspice
1 tsp dried oregano
2 tsp garlic granules
1 tsp dried chilli flakes
2 tsp smoked paprika
2 tbsp light brown soft sugar

To serve

warmed corn tortillas
jalapeño slices
coriander leaves
lime wedges

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Nutrition: Per serving

kcal497
fat27g
saturates9g
carbs17g
sugars16g
fibre1g
protein46g
salt1.98g

Method

step 1

Combine the dry rub ingredients with a few grinds of black pepper and 2 tsp salt. Rub this all over the pork, then transfer to a baking dish or deep roasting tray. Heat the oven to 180C/160C fan/gas 4. Add the spring onions, pineapple juice, vinegar, bay leaves and cinnamon stick to the dish, then cover with a scrunched-up piece of of baking parchment and double-wrap in foil, sealing tightly to trap in the steam. Cook for 4-6 hrs until the meat is tender and can be easily shredded using two forks, topping up the base of the dish with water if needed and checking every 1-2 hrs. Once cool, will keep chilled for up to two days.
step 2

Remove the meat to a plate or bowl and cover to keep warm. Strain the leftover stock from the dish or tray into a jug, skimming off any excess fat. Shred the meat back into the dish and pour over enough of the stock to moisten the pork. Serve in the warm tortillas with jalapeño slices and coriander, if you like, with lime wedges for squeezing over.

Recipe from Good Food magazine, December 2025

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A star rating of 4.7 out of 5.3 ratings

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