Pulled pork is so often done as “BBQ” flavour, well try something different but just as delicious in my Pineapple Pulled Pork with fresh slaw!
Time – overnight in the slow cooker
- 2-2.5kg free-range pork shoulder (bone-in). I love the quality meats from Sherwood Road Organic Meats
- 2 C fresh pineapple, blended into a puree
- 1/2 C passata
- 1/2 C tamari (gluten free soy sauce)
- 1/4 C honey
- 1.5 C bone broth
- 4 cloves garlic, minced
- 1 thumb ginger, minced
- 1/2 a small (or 1/4 large) red cabbage, shredded
- 1 red onion, thinly sliced
- 3 large carrots, julienned
- 1 red or green capsicum, thinly sliced
- 2 C fresh pineapple chunks
- optional – 1 small chilli, deseeded and finely sliced
- handful chopped parsley
- 3 healthy dollops of homemade mayonnaise (for dressing)
- Remove the layer of fat from the pork shoulder then season (the pork shoulder) with salt and pepper. You can use the fat to make crackling if you like!
- Pan sear on all sides of the shoulder for several minutes until browned (this helps enhance the flavour). In a small bowl, whisk together the ‘sauce’ ingredients. Add the seared’ pork shoulder and sauce to the slow cooker. Cook on low for 8-10 hours.
- Prepare the slaw by tossing all ingredients together in a large bowl (use only 1/2 the amount of pineapple, reserve the other half for later). Toss the mayonnais through slaw to coat evenly.
- Remove pork shoulder from the slow cooker and place in a tray. Using 2 forks, pull the meat apart, it shouldn’t take much effort at all as the long slow cook really tenderizes the meat.
- Transfer the juices from the slow cooker to a medium pot and heat on the stove over medium heat for about 20-30 minutes to reduce. I also added a tablespoon of tapioca flour and Agar Agar to help it thicken.
- Add the reduced sauce, AND the remaining pineapple to the shredded meat and stir through to combine well.
- Serve straight away either as is with the fresh slaw, alternatively, serve Pineapple Pulled Pork on burger buns, in lettuce leaves or in a wrap!