Sweet & Spicy Pulled Pork with Pineapple

🕒 Prep: 15 min
🔥 Cook: 5 hours
🍽 Serves: 8
★★★★★
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This Sweet & Spicy Pulled Pork with Pineapple is your ticket to a burst of flavors that dance between sweet, spicy, and tangy. It's perfect for a cozy family dinner or a casual gathering with friends, bringing a tropical twist to your usual pulled pork dish.

Ingredients for Sweet & Spicy Pulled Pork with Pineapple

Pork shoulder is the star of this dish, offering a rich and succulent texture ideal for slow cooking. The olive oil helps sear the pork, locking in its natural juices. A mix of salt, black pepper, smoked paprika, ground cumin, and garlic powder creates a flavorful crust, enhancing the meat's taste. Pineapple juice and apple cider vinegar contribute to the dish's tangy profile, while brown sugar adds a hint of sweetness. Soy sauce and ketchup give it a savory depth, and sriracha sauce brings a gentle heat. Finally, fresh pineapple chunks introduce a refreshing burst of tropical flavor.

Tips & Tricks

  • Let the pork rest for a few minutes before shredding to make it easier to handle.
  • If you prefer more heat, adjust the amount of sriracha to your liking.
  • Use a meat thermometer to ensure the pork is cooked through — it should reach an internal temperature of 190°F for optimal tenderness.

Serving Suggestions

This pulled pork is incredibly versatile. Serve it over a bed of fluffy rice to soak up all the delicious sauce. For a handheld option, pile it high on sandwich buns with a side of coleslaw for added crunch. You can also use it as a filling for tacos, or serve it alongside roasted vegetables for a wholesome meal.

Frequently Asked Questions

Can I use a slow cooker instead of an oven?
Yes, you can cook the pork on low for 8 hours in a slow cooker.
Can I freeze the leftovers?
Absolutely! Store the pulled pork in an airtight container and freeze for up to three months.
What can I use instead of pineapple juice?
Orange juice can be a good substitute if pineapple juice is unavailable.

Sweet & Spicy Pulled Pork with Pineapple Recipe Walkthrough

Start by preheating your oven to 300°F. As it warms up, season your pork shoulder generously with salt, pepper, smoked paprika, ground cumin, and garlic powder. This mixture will form a delicious crust once seared. Heat a large Dutch oven over medium-high heat, adding olive oil as it warms up. Once the oil is shimmering, place the pork shoulder in the pot and sear it on all sides until it's nicely browned.

With the pork nicely seared, toss in the chopped onion, allowing it to soften slightly. Then, pour in the pineapple juice, apple cider vinegar, brown sugar, soy sauce, ketchup, and sriracha sauce. Stir everything together, making sure the pork is nestled in the flavorful liquid. Cover the pot and transfer it to the oven. Let it cook undisturbed for 4 to 5 hours, until the pork is tender and can be easily shredded with two forks.

Once the pork is done, remove it from the pot and set it aside for shredding. Meanwhile, mix the cornstarch with cold water in a small bowl to form a slurry. Pour this into the remaining liquid in the pot, and simmer it on the stove until the sauce thickens up a bit. Return your shredded pork to the pot, toss in the pineapple chunks, and give it all a good stir to combine.

Why You'll Love This Recipe

  • Perfectly balanced sweet and spicy flavors.
  • Tender, juicy pork that melts in your mouth.
  • Simple, straightforward cooking process.
  • Great for meal prep or feeding a crowd.

Ingredients

4 lbs pork shoulder
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
2 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 onion, chopped
2 cups pineapple juice
1/2 cup apple cider vinegar
1/2 cup brown sugar
1/4 cup soy sauce
1/4 cup ketchup
1 tbsp sriracha sauce
1 cup fresh pineapple chunks
2 tbsp cornstarch
2 tbsp cold water

Step-by-step Instructions

1. Preheat your oven to 300°F.
2. Season the pork shoulder with salt, pepper, smoked paprika, cumin, and garlic powder.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork shoulder on all sides until browned.
4. Add chopped onion, pineapple juice, apple cider vinegar, brown sugar, soy sauce, ketchup, and sriracha sauce to the pot.
5. Cover and place the pot in the oven. Cook for 4 to 5 hours, until the pork is tender and easily shredded.
6. Remove the pork from the pot and shred using two forks.
7. In a small bowl, mix cornstarch and cold water. Add the mixture to the pot and simmer on the stove to thicken the sauce.
8. Return the shredded pork to the pot, add pineapple chunks, and stir to combine.
9. Serve warm over rice or in sandwich buns.

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