All Recipes

Slow pulled pork with pineapple salsa

Prep

0-15 mins

Total

6 HRS 15 MIN

Servings

8 Servings

With some short prep in the morning, you'll come home to tender and fall-apart pineapple pulled pork that you can easily assemble into a stand-out ...

Ingredients

Brown onion, sliced in rings

1.25 kg

Boneless pork shoulder

1/2 cup

BBQ sauce

Cloves garlic, crushed

1 tbsp

Cumin

2 tsp

Smoked paprika

2 tsp

Salt

2 tsp

Cracked black pepper

For the Salsa:

440 g

Tin Golden Circle Australian pineapple pieces in juice

Juice of 2 limes

1/2

Bunch coriander leaves

Spring onions

Lebanese cucumber

Long green chilli

Instructions

Step 1

Pre-heat oven to 160°C.

Step 2

Layer the onion slices in the base of a cast iron pot with a tight-fitting lid. Sit the pork on top.

Step 3

Combine BBQ sauce, garlic, spices, salt and pepper. Cover the pork with the marinade. Add ½ cup of juice from the Golden Circle Pineapple Pieces to the base of the pan.

Step 4

Place the lid on and transfer to the oven.

Step 5

Slow cook for 5-6 hours, or until the meat is tender and falling apart.

Step 6

Combine the salsa ingredients. Serve the pork spooned into tacos or in burger buns topped with the pineapple salsa, and with lettuce, avocado.