PULLED BBQ PORK WITH PINEAPPLE

 

 

 

 

 

Serves: 6-8

Prep time: 15 minutes

Cooking time: 5 hours

 

Ingredients

 

Small pineapple peeled and cut into 25mm cubes

2 sliced onions

Bottle IPA beer

100ml pineapple juice

75ml cider vinegar

4 cloves sliced garlic

2 red chillies, chopped

50mm piece ginger, grated

 

1 x 2-2.5kg pork shoulder, de boned and butterflied. Trim back most, but not all, of the fat

 

Rub – 200g brown sugar

15g salt

Tbs smoked paprika

Tsp five spice

Tsp thyme

Tsp cayenne

Tsp cumin

 

150g honey

 

Slaw – head Chinese leaves, shredded fine

1 red onion, thinly sliced

1 cucumber, deseeded and cut into thin half moons

 

Dressing – 150g mayo

25g salad cream

40g Frenchies yellow mustard

 

To serve

Brioche buns

Pickled gherkins

 

 

Method

  1. Put 1 small pineapple peeled and cut into 25mm cubes, 2 sliced onions, a bottle of IPA beer, 100ml pineapple juice, 75ml cider vinegar, 4 cloves sliced garlic, 2 chopped red chillies and 50mm piece ginger, grated in a large roasting tin.
  2. Sit on top 1 x 2-2.5kg pork shoulder, de boned and butterflied. Trim back most, but not all, of the fat. Season well.
  3. Rub 150g honey all over the pork.
  4. Mix together 200g brown sugar, 15g salt 1tbs smoked paprika, 1tsp five spice, 1tsp thyme, 1tsp cayenne and 1tsp cumin.
  5. Now rub this mix well into the pork.
  6. Cover with parchment and foil and roast at 180c for 4 hours.
  7. Take off the foil and roast for an hour more.
  8. Shred the meat into the onion mix.
  9. For the slaw – mix together 150g mayo, 25g salad cream and 40g Frenchies yellow mustard, then mix this into 1 head of Chinese leaves, shredded fine, 1 red onion, thinly sliced and 1 cucumber, deseeded and cut into thin half moons.
  10. To serve, put shredded pork in brioche buns, top with the slaw and some pickled gherkins.

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