Saturday, 21 February 2015

Pineapple Pulled Pork


I have wanted to try and make pulled pork for awhile so went to a frozen meat store in Causeway Bay and asked for pork butt and was informed that I needed to by the whole frozen thing. Hoping there was enough room in my freezer I got them to saw it into 6 large pieces.
For my recipe I looked at quite a few recipes mixed them all together added pineapple because I thought of the Lunch Lady in Ho Chi Minh city adding it to her soup to help tenderise the meat. I made pulled pork tacos with pineapple and pomegranate salsa, guacamole and cabbage and carrot slaw to go with the pulled pork.

Ingredients 
Serves 6
4 Tablespoons olive oil
6 cloves of garlic
1 white onion, finely chopped
4 large chillies (mixture of red and green, seeds removed, chopped)
20 cherry tomatoes
1/4 fresh pineapple 
1 teaspoon Chipotle pepper paste (blend chipotle pepper from can to form paste)
Juice from 2 oranges
Juice from 1 grapefruit 
Juice from 2 lemons 
Juice from 2 limes
1 jalapeño
800 gram Pork butt, chopped into 4cm by 6cm pieces approximately 
1/2 teaspoon cumin 
Freshly ground pepper
1 teaspoon salt

1. Sauté 2 Tablespoons olive oil, garlic, onion, peppers, cherry tomatoes for 10 minutes until softened, remove from heat.
2. Add pineapple, Chipotle pepper paste, citrus juices, blend together with hand blender to form a paste.
3. Season meat with cumin, pepper and salt.
4. Add 2 Tablespoons of olive oil to cocotte sear pork for 6-8 minutes, add paste.
5. Cover pot and place in hot oven for 3-4 hours, making sure to check and stir every 30 minutes. If sauce is to runny when you remove from oven, remove lid and reduce on stove top for 15 minutes.
6. Remove pork from pan and shred with fork.
7. Serve in tacos, sandwiches or on rice with the remaining sauce from the pan.

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