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Pineapple pulled pork


Serves: 8
timePrep time: 30 mins
timeTotal time:
Pineapple pulled pork
Recipe photograph by Martin Poole

Pineapple pulled pork

This tasty pulled pork is best served with salsa and rice salad

Serves: 8
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
329Kcal
Fat
9gr
Saturates
3gr
Carbs
10gr
Sugars
10gr
Fibre
0gr
Protein
49gr
Salt
0.6gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 1.5kg-1.8kg pork shoulder joint
For the marinade
  • 400ml pineapple juice
  • 2 red onions, thickly sliced
  • 100ml medium or dry white wine
  • 2 tbsp cider vinegar
  • 1 tbsp cumin seeds
  • 1 tbsp hot paprika
  • ½ tbsp dried thyme
  • 4 bay leaves
For the glaze
  • 100ml pineapple juice
  • 2 star anise
  • 1 tsp cumin seeds
  • 1 tsp hot paprika
  • 2 tbsp cider vinegar
  • 100g tomato ketchup - check this is gluten-free if required
  • 50g clear honey

Step by step

Get ahead
Marinate pork up to 2 days ahead. Slow-cook the day before and shred, add glaze and bake again to serve. Add 10 mins if cooking from chilled.
  1. Mix the marinade ingredients in a non-metallic dish or large sealable bag.
  2. Untie the pork and prick all over with a large knife to help the marinade get into the meat. Add to the dish or bag, and rub the marinade well into the meat. Cover or seal, and marinate for at least 4 hours, or ideally up to 24 hours.
  3. Preheat the oven to 160°C, fan 140°C, gas 3. Tip the marinade into a deep roasting tin, then sit the pork on top of the onions. Double-wrap the tin in foil and cook for 5-6 hours until really tender and easily shreddable. Check after 4 hours, and top up with a splash of water if you need to.
  4. Remove the pork from the roasting tin, and leave to rest under foil. Strain the pan juices through a sieve into a jug, discarding the onions and bay leaves. Pour about 150ml of the liquid into a pan, discarding any left over. Add the remaining glaze ingredients to the pan and simmer for 15-20 minutes until thickened and saucy.
  5. Turn up the oven to 200°C, fan 180°C, gas 6. Remove the tough pork skin with a sharp knife, leaving a small layer of fat, and shred the meat with two forks. Tip into a roasting tray, and pour over the saucy glaze. Roast for a further 20-30 minutes until sticky. Serve with pineapple salsa - see below. 
    Tip
    How to make pineapple salsa 
    Finely chop 400g fresh peeled pineapple, 2 spring onions, 1 or 2 red chillies (depending on spiciness required) and 1⁄2 x 30g pack coriander. Mix together in a bowl with the juice of 1 lime, 1 tbsp flavourless oil, such as vegetable, and seasoning. Leave at room temperature for 1 hour for the flavours to develop.

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