I just recently started watching a cooking show called Best Recipes Ever. It originates from Canada. I’d never heard of it before, but I’m always looking for a new cooking show to watch and learn from. As with any new show, I was rather pessimistic.
Well, this is the third or fourth recipe we’ve made from the show, and I have to say I’m very happy and impressed so far. The host, Kary Osmond, is knowledgeable and pleasant, and doesn’t have an over-the-top personality that the Food Network seems to think chefs on its shows need to have (not all of them, but some…. sheesh!).
This recipe for southwestern pulled pork with pineapple is outrageously good. I made a few very minor changes to the original recipe. Next time I may try some other changes, but the base flavor of the pork is very, very good and certainly doesn’t need to be toyed with!
Also try my Maximus Minimus food truck pulled pork.
Southwestern Pulled Pork with Pineapple
- 2 tablespoons brown sugar packed
- 2 teaspoons chili powder mild or hot
- 2 teaspoons ground cumin
- 2 teaspoons dried thyme
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
- 3 pound pork butt lightly trimmed
- 2 tablespoons oil
- 3 cloves garlic minced
- 2 medium white onions diced
- 5.5 ounce tomato paste
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon hot sauce or more, to taste
- 14 ounce crushed pineapple un-drained
- 1/4 cup fresh cilantro chopped
- Hamburger buns warmed, for serving
- Combine the brown sugar, chili powder, cumin, thyme, salt and pepper in a bowl.
- Rub mixture over all sides of the pork butt.
- Wrap in foil or place in an air-tight container and place in refrigerator for 1-4 hours.
- Preheat oven to 300 F.
- Heat oil in a large Dutch oven over medium-high heat. Brown pork on all sides. Remove to a plate.
- Add onions and sautee for 4 minutes.
- Add garlic and sautee for another minute.
- Add the tomato paste, vinegar and hot sauce. Stir and cook for 2 minutes.
- Add the pineapple and its juices. Stir.
- Add the pork and its juices back into the pot.
- Bring to a boil, then cover. Transfer to the oven.
- Cook for 3-4 hours. Every 30 minutes, spoon the juices over the top of the meat. After 2 hours, flip the meat over (carefully! do not splatter yourself).
- Remove from oven. Remove the pork to a plate and let cool until you can handle it, 15 or so minutes. Pull pieces of the pork off and shred with your fingers or a fork. Discard any fatty pieces you encounter.
- Place the Dutch oven back on a stovetop burner. Scrape off any accumulated fat.
- Bring to a boil and let cook until the sauce thickens, about 15 minutes, stirring often.
- Add the shredded pork back the pot. Remove from heat. Add in the coriander and stir.
- Serve over buns or on tacos.
Nutritional values are approximate.