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Southwestern Pulled Pork with Pineapple
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Southwestern Pulled Pork with Pineapple

Adjust for a larger pork butt by doubling the recipe. Add broccoli slaw for extra crunch.
Course Main
Cuisine American
Keyword pineapple, pulled pork, southwestern
Prep Time 4 hours 20 minutes
Cook Time 6 hours
Total Time 10 hours 20 minutes
Servings 8
Calories 334kcal

Ingredients

Instructions

  • 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.

Nutrition

Calories: 334kcal | Carbohydrates: 18g | Protein: 34g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 575mg | Potassium: 929mg | Fiber: 2g | Sugar: 14g | Vitamin A: 532IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 4mg