PULLED PORK WITH PINEAPPLE SALSA RECIPES

Name: Pulled pork tacos with pineapple salsa
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: Serves 6 (or 4 adults and 4 children)
Ingredients: 1½kg boneless pork shoulder, rind removed and cut into 6 chunks; 2 garlic cloves , crushed; 2 tbsp tomato purée; 1 tbsp chipotle paste; 1 orange , juiced; 2 limes , juiced; 432g can pineapple , juice only (save the chunks for the salsa, below); 2 tsp dried oregano; 2 tsp smoked paprika; 1 tsp ground cumin; 1 tsp ground coriander; grating of fresh nutmeg; 432g can pineapple , drained; ½ red onion , finely chopped; handful of coriander , chopped; 1 lime , juiced; 1 red chilli , chopped (optional); 8-10 taco shells or wraps; ½ red cabbage , finely shredded; 1 avocado , sliced; 100ml soured cream (optional)

PULLED PORK TACOS WITH PINEAPPLE SALSA RECIPE | BBC GOOD FOOD

Pulled pork tacos with pineapple salsa recipe | BBC Good Food image

Put the pork for these pulled pork tacos in the slow cooker in the morning, and you’ll have a family feast for dinner. Serve with cabbage, avocado and salsa

Provided by Cassie Best

Categories Dinner, Main course, Supper

Total Time 6 hours 20 minutes

Prep Time 20 minutes

Cook Time 6 hours

Yield Serves 6 (or 4 adults and 4 children)

Number Of Ingredients 21

Ingredients

1½kg boneless pork shoulder, rind removed and cut into 6 chunks
2 garlic cloves , crushed
2 tbsp tomato purée
1 tbsp chipotle paste
1 orange , juiced
2 limes , juiced
432g can pineapple , juice only (save the chunks for the salsa, below)
2 tsp dried oregano
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
grating of fresh nutmeg
432g can pineapple , drained
½ red onion , finely chopped
handful of coriander , chopped
1 lime , juiced
1 red chilli , chopped (optional)
8-10 taco shells or wraps
½ red cabbage , finely shredded
1 avocado , sliced
100ml soured cream (optional)

Steps:

Put the pork in a large, lidded ovenproof dish with the remaining ingredients and mix well to coat. If you can, chill and marinate overnight.
Heat the oven to 140C/120C fan/gas 1. Put the lid on the dish and cook on the middle shelf for 4 hrs. Check after 2 hrs and spoon over the juices. Check the meat is tender by pulling it apart with two forks. If it resists, cook for 1-2 hrs more.
Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.

Nutrition Facts : Calories 537 calories, FatContent 32 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 5 grams fiber, ProteinContent 35 grams protein, SodiumContent 0.4 milligram of sodium

PINEAPPLE PULLED PORK AL PASTOR | ALLRECIPES

Pineapple Pulled Pork Al Pastor | Allrecipes image

There's nothing like a juicy pulled pork sandwich, especially one inspired by a famous taco. Maybe it's the brine, or that I'm just easily satisfied, but it's been my experience that if you simply season aggressively and cook the meat over smoky coals up to a certain temp, you'll be rewarded with tender, moist, and very flavorful meat. Slather it with the grilled pineapple salsa for the full 'al pastor' experience.

Provided by Chef John

Categories World Cuisine Latin American Mexican

Total Time 230 minutes

Prep Time 20 minutes

Cook Time 7 hours 10 minutes

Yield 12 servings

Number Of Ingredients 18

Ingredients

9 pounds bone-in pork shoulder roast
1 cup kosher salt
1 quart pineapple juice
3 quarts cold water
2 tablespoons kosher salt
¼ cup ancho chili powder
1 tablespoon ground chipotle pepper
1 tablespoon garlic powder
1 tablespoon ground cumin
2 teaspoons ground cinnamon
1 tablespoon dried Mexican oregano
½ pineapple, cut into rings, or to taste
1 serrano pepper, finely chopped
2 tablespoons diced roasted red peppers
¼ cup chopped cilantro
¼ cup rice vinegar
salt to taste
12 hamburger buns, split

Steps:

Place pork in a large brining vessel. Cut a few slashes into the fat side of the pork.
Whisk salt, pineapple juice, and water together in a large bowl. Pour brine over the pork. Refrigerate for 12 to 24 hours.
Combine salt, ancho powder, chipotle powder, garlic powder, cumin, cinnamon, and oregano together for the rub.
Remove pork from the brine and place on a deep baking pan lined with foil. Season generously with the spice rub. Reserve remaining spice rub for another use.
Preheat a charcoal grill for 300 to 325 degrees F (150 to 175 degrees C). Place 2 bricks on the grate, if you like, and place the baking pan on top.
Grill, occasionally spooning rendered juices over the meat, until very tender, about 7 hours. Make sure to maintain the same 25-degree range in temperature by adjusting the vents under, and on top of the grill, or smoker. An instant-read thermometer inserted into the center of the pork should read 195 degrees F (91 degrees C).
Remove pan from the grill, wrap top in foil, and let rest for 1 hour. Meanwhile, cook pineapple over the last of the coals until nicely charred, 7 to 10 minutes.
Dice the grilled pineapple to get about 2 cups. Combine in a bowl with serrano pepper, red peppers, cilantro, and rice vinegar. Season with salt and a pinch of the leftover spice rub.
Remove pork bone and pull the meat apart. Add to a bowl with some of the rendered fat; pull apart with 2 forks. Place some pork over each bottom bun, top with pineapple salsa, and cover with the other bun half.

Nutrition Facts : Calories 552.9 calories, CarbohydrateContent 42.6 g, CholesterolContent 133.9 mg, FatContent 22.9 g, FiberContent 3.2 g, ProteinContent 42.6 g, SaturatedFatContent 7.7 g, SodiumContent 8936.4 mg, SugarContent 14.2 g

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