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

  • 1

    Brown onion, sliced in rings

  • 1.25

    kg

    Boneless pork shoulder

  • 1/2

    cup

    BBQ sauce

  • 2

    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

  • 3

    Spring onions

  • 1

    Lebanese cucumber

  • 1

    Long green chilli

Instructions

  1. Step 1

    Pre-heat oven to 160°C.

  2. Step 2

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

  3. 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.

  4. Step 4

    Place the lid on and transfer to the oven.

  5. Step 5

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

  6. 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.

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