Welcome to a taste adventure with Tropical Pulled Pork! This dish combines savory pork with sweet and tangy tropical flavors, perfect for a summer gathering or a cozy night in. Let’s dive into a delightful culinary escape that’s both easy to make and a joy to eat.
The star of our show is the pork shoulder, which becomes incredibly tender after slow cooking. The sweetness of pineapple juice and fresh pineapple adds a tropical flair, complemented by the creamy richness of coconut milk. To add depth, we incorporate soy sauce and brown sugar for a savory-sweet balance. For that extra kick, a blend of garlic powder, onion powder, smoked paprika, ground cumin, and a touch of cayenne pepper rounds out the flavors. A bit of olive oil helps sear the meat to perfection.
This Tropical Pulled Pork shines when served on warm buns as sandwiches. Alternatively, try it over fluffy white rice or alongside a fresh coleslaw for a refreshing twist. For a real tropical feast, pair it with a side of plantain chips or a mango salad.
Start by patting the pork shoulder dry with paper towels, which helps it sear nicely. Season it generously with salt, black pepper, garlic powder, onion powder, smoked paprika, and ground cumin. Heat olive oil in a large skillet over medium-high heat. Once hot, sear the pork on all sides until it’s golden brown, which should take about 3-4 minutes per side.
Transfer the seared pork to your slow cooker. In a bowl, mix together pineapple juice, coconut milk, soy sauce, brown sugar, and cayenne pepper. Pour this mixture over the pork in the slow cooker, making sure it covers the meat well. Add the chopped fresh pineapple right in, spreading it around for even distribution.
Cover the slow cooker and set it to cook on low for 8-10 hours. This is where the magic happens, as the flavors meld beautifully and the pork becomes fall-apart tender. When it’s done, use two forks to shred the pork directly in the slow cooker, letting the meat soak up all those delicious juices.
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