This slow-cooker pineapple-chile pulled pork is stuffed into an Italian ciabatta roll, layered over black bean puree, and topped with Mexican crema, cilantro, and diced pineapple. One of those messy but good value sandwiches, packed with flavor!
Hi, I’m Kevin from Kevin is cooking. Special thanks to Rachel for letting me contribute to Full Time Chef here. For today’s post, I’m sharing my Pineapple Chile Pulled Pork. Pineapple is a favorite fruit around my house. From smoothies to salsas to grill sprinkled with cinnamon, it’s sweet and tangy with great texture. Not only did I use the diced cubes in the topping, but I also used the juices from the pork stew. I love guajillo peppers, when added to soups like posole it adds complexity to a dish like this one.
The deep red guajillo chile has a slight green tea flavor and berry flavors, with a bit of smokiness and not a lot of heat. This will be served warm with a puree of garlic, pineapple juice, and habanero peppers. The acid in the pineapple breaks down the pork, making for a very tender and flavorful shredded pork.
Here’s an easy recipe that does it all in a slow cooker. The quick browning of the pork shoulder seals in the juices first. Tangy pineapple juice caramelizes the sides and bottom of the pork as it simmers. Feel free to spoon over the meat as it cooks.
Let’s start by removing the stems from the dried guajillos and shaking off the excess seeds. Pour hot water over them and let them soak for at least 30 minutes to an hour. Remove the peppers from the water and add the garlic, habanero peppers, and 1 cup pineapple juice. on hold.
Next, salt the pork shoulder and place in a 5-6 quart Dutch oven and brown all sides with olive oil. Remove pork, discard all but 1 tablespoon of oil from pan, and return pork to pan, fat side up. Add 4 cups of pineapple juice, sprinkle the Mexican oregano and cumin over the lard lid, and simmer, covered, for 3 hours. Add the last glass of pineapple juice, if desired. I love Mexican oregano, it’s very different from regular oregano, I rub the leaves by hand and sprinkle over the pork. It’s worth the effort to find it in your market.
Remove bones (if any) and shred the meat in the pot. Add the red pepper paste and simmer for another hour. The sweet and tangy taste of pineapple is a perfect match with pork, and it is even better with chili sauce.
For this meal, I wanted a lunch and I needed a roll that would hold up to the upcoming filling. Toasted rolls would work great.
I love the grilled side to give the meal a little crunch, and then top each side with a quick black bean mash. This is a great lunch or dinner.
Next I added chopped pineapple Guajillo chile pulled pork, a little diced pineapple, some Mexican crema and some cilantro leaves.
Serve with your favorite beverage.If you like this pulled pork recipe, check out Rachel’s Thai Pulled Pork Sandwich, also. enjoy!
This slow-cooker pineapple Guajillo Chile pulled pork is stuffed in a ciabatta roll and layered over mashed black beans, a drizzle of Mexican crema, cilantro, and diced pineapple.
- 2 pound pork shoulder
- 1 tablespoon kosher salt
- 1 tablespoon olive oil
- 1 tablespoon Mexican Dried Oregano
- 1 teaspoon cumin powder
- 8 cup pineapple juice isolated
- 7 Dried Guava Chili soak
- 10 garlic cloves
- 1 Habañero pepper stem removed
- ciabatta rolls
- 30 ounce. black beans drain and mash
- 3 cup diced pineapple
- Mexican crema
- 1/2 cup coriander leaves for garnish (light package)
Remove the stems from the dried guajillos and shake off any excess seeds. Pour hot water over it to cover and soak for at least 30 minutes to an hour. Remove the peppers from the water and add the garlic, habanero peppers, and 1 cup pineapple juice. on hold.
Coat pork shoulder with salt then place in a 5-6 quart Dutch oven and brown all sides with olive oil. Remove pork, discard all but 1 tablespoon of oil from pan, and return pork to pan, fat side up. Add 4 cups of pineapple juice, sprinkle the oregano and cumin over the lard lid, cover and simmer for 2 hours. Add the remaining pineapple juice to the dressing and keep moist as it continues to cook, 1 hour more.
Remove bones (if any) and shred the meat in the pot. Add the red pepper paste and simmer for another 1 hour. If desired, simmer to reduce chili pineapple juice mixture.
Toasted ciabatta bread, sprinkled with black bean puree. Top with shredded pork, pineapple chunks, Mexican crema, and chopped cilantro leaves.
Calories: 377kcal | carbohydrate: 57G | protein: twenty oneG | fat: 7G | Saturated fat: 2G | cholesterol: 46mg | sodium: 1339mg | Potassium: 957mg | fiber: 8G | sugar: 29G | Vitamin A: 60unit | Vitamin C: 59.6mg | calcium: 95mg | iron: 4mg