Pineapple Pulled Pork
Pineapple Pulled Pork
Ingredients:
3.5 lb pork shoulder
1 Tbsp kosher salt
2 Tbsp avocado oil (or high temp, neutral cooking oil)
2 yellow onions, sliced
6 garlic cloves, whole
2 packs taco seasoning (Primal Palate)
3 Tbsp tomato paste
20 oz can of pineapple chunks
2 cups beef stock
2 hatch chiles
1 cup water
Yields 12 servings
Prep Time: 30 minutes
Cook Time: 4 hours
Preheat the oven to 300F. Remove the pork shoulder from the fridge, pat dry with paper towels, coat in kosher salt on all sides, and to allow it to come to room temperature. Preheat your dutch oven on the stove over medium heat, and add the avocado oil. Begin to brown the pork shoulder until a deep brown crust is achieved on all sides (3-4 minutes per side). Remove the pork and add the onions and garlic into the pan drippings. Sweat them with a bit of kosher salt, and then add the taco seasonings.
Brown the spices in the pan drippings to release their aromas. Next, add the tomato paste and brown together with the spices and vegetables. “Deglaze” the pot with the pineapple chunks, stirring to incorporate all the flavors. Add the beef stock, chiles, and water, and bring everything to a boil. Turn off the heat and add the pork into the braising liquid. Cover with a lid, and transfer to the oven at 300F for 3.5 hours.
Carefully remove from the oven, using caution as you take off the lid. Use tongs or forks to pull apart the meat; it should be fairly effortless. Make sure every shred of meat is covered in the sauce. Serve with warm tortillas, on nachos, over rice, or however you’d like.
