This Pineapple Thai Pulled Pork is a fun twist on classic pulled pork, bringing a burst of sweet and tangy flavors. With pineapple, soy sauce, and spices, it’s super tasty!
You can’t help but love how easy it is to make. Just let it cook slowly and enjoy the amazing smell in your kitchen. Trust me, you’ll want to have some tacos ready for this treat! 🌮
Key Ingredients & Substitutions
Pork Shoulder: Pork shoulder is perfect for pulled pork because it’s fatty and tender. If you can’t find it, pork butt or even chicken thighs can work as a leaner option.
Pineapple: Fresh pineapple gives a vibrant flavor, but canned works too—just be sure to drain it well. If you’re looking for a twist, mango can be a lovely substitute!
Fish Sauce: This adds a unique umami flavor, but you can replace it with soy sauce or a mix of soy and a dash of vinegar for a similar taste.
Thai Red Chilies: For heat, adjust the number of chilies based on your taste. If they’re hard to find, red pepper flakes or even sriracha can add spice.
Brown Sugar: I love using palm sugar for this dish if I have it. Otherwise, light brown sugar is perfect. You can also use honey or maple syrup as a natural sweetener.
How Do I Get Tender Shredded Pork?
The key to tender pulled pork is low and slow cooking. This method breaks down the meat and makes it super easy to shred. Here’s how to ensure perfect results:
- Preheat your oven to 300°F (150°C). The lower temperature helps in tenderizing.
- Cook the pork for 3 to 4 hours in a covered pot. This retains moisture and infuses flavors.
- Use two forks to shred the pork once it’s cooked. It should fall apart effortlessly!
- Mix the shredded pork back into the sauce for maximum flavor.
By following these tips, your Pineapple Thai Pulled Pork will be tender, juicy, and absolutely delicious!
Pineapple Thai Pulled Pork
Ingredients You’ll Need:
For the Pork:
- 3 lbs pork shoulder or pork butt
- 1 cup pineapple chunks (fresh or canned, drained)
For the Sauce:
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 1 thumb-sized piece of ginger, minced
- 1-2 Thai red chilies, finely chopped (adjust to heat preference)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp fish sauce
- 2 tbsp brown sugar or palm sugar
- 1 tbsp lime juice (plus extra wedges for serving)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 cup low sodium chicken broth or water
For Cooking:
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
- Cooked jasmine rice, for serving
- Optional: sliced fresh pineapple rings to caramelize and serve on top
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, followed by 3 to 4 hours of cooking time in the oven. The slow cooking will make the pork incredibly tender and flavorful, leaving you plenty of time to relax while the cooking happens!
Step-by-Step Instructions:
1. Preheat the Oven:
First, get your oven ready by preheating it to 300°F (150°C). A low temperature helps in tenderizing the meat.
2. Sauté the Aromatics:
In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced red onion, minced garlic, ginger, and Thai chilies. Cook them for about 3-4 minutes or until they’re fragrant and softened.
3. Add Spices and Pineapple:
To the pot, sprinkle in the brown sugar, ground cumin, ground coriander, and ground turmeric. Stir everything together well to coat the onions and spices. Then, add the pineapple chunks, soy sauce, fish sauce, lime juice, and chicken broth. Let this simmer for 2-3 minutes, letting the flavors meld together.
4. Cook the Pork:
Now it’s time to add the pork shoulder to the pot. Turn it around to ensure it’s well coated in that delicious sauce. Next, cover the pot with a lid and transfer it to the oven to cook for 3 to 4 hours. You’ll know it’s ready when the pork is super tender and easy to shred with a fork.
5. Shred the Pork:
Once cooked, take the pork out of the pot, and shred it with two forks. Then, mix the shredded pork back into the pot with the juices and the pineapple mixture for maximum flavor.
6. Optional Caramelizing:
If you want to elevate your dish, heat a skillet and caramelize some pineapple rings until they’re golden brown and slightly charred. Place these delicious rings on top of the pulled pork before serving!
7. Serve and Enjoy:
Serve this delightful pulled pork over warm jasmine rice. Don’t forget to garnish with fresh cilantro leaves and place some lime wedges on the side for squeezing additional flavor. Enjoy your sweet, savory, and slightly spicy Pineapple Thai Pulled Pork!
Can I Use a Different Cut of Pork?
Absolutely! While pork shoulder or pork butt is ideal for pulling due to its fat content, you can also use pork loin or chicken thighs for a leaner option. Just keep in mind that cooking times may vary slightly.
How Do I Store Leftover Pulled Pork?
Store any leftover pulled pork in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just ensure it’s in a freezer-safe container, and thaw in the fridge overnight when ready to eat!
Can I Adjust the Spice Level?
Yes! To make the dish milder, reduce the number of Thai chilies or omit them entirely. If you want it spicier, consider adding some chili flakes or hot sauce when serving for that extra kick.
Can I Make This Recipe in a Slow Cooker?
Definitely! You can follow the same steps for sautéing aromatics, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the pork is tender and easy to shred.
