Slow-Cooked Pineapple Pork with pineapple salsa
Delicious tortillas filled with meltingly tender sweet, tangy, and spicy pork. Serve warm, accompanied by a vibrant, fresh pineapple salsa and a sprinkle of coriander.
Ingredients
- 1 - 1.2 kg pork leg or shoulder fat trimmed
- 1 Dole Tropical Gold pineapple divided
- 1 tin black beans rinsed and drained
- 1 cup mild salsa medium salsa if you like it hotter
- ¾ cup brown sugar
- 3 cloves garlic chopped
- 1 fresh green chilli chopped
- 2 tsp smoked paprika
- 1 tbsp garlic powder
- salt
- black pepper
- hot sauce optional
Fresh pineapple salsa
- ½ Dole Tropical Gold pineapple in small cubes
- ½ green capsicum chopped
- ½ red onion chopped
- ½ cup coriander roughly chopped
- 1 lime juce
To serve
- tortillas
- lime wedges
- extra coriander
Instructions
- Peel and core pineapple. Roughly chop 1/2 fresh pineapple and blitz in a food processor until well crushed.
- Place the pork in a slow cooker. Add black beans, salsa, the blitzed pineapple, sugar, garlic, chilli and spices. Cook on high for 4-6 hours or on low for 8-10 hours or until tender enough to shred.
- Shred pork then continue to cook on low for 10 minutes to soak in the juices.
- Season to taste and add some hot sauce(optional).
- Meanwhile, toss all the pineapple salsa ingredients.
- Serve Pineapple pork in tortillas, with the fresh pineapple salsa, garnished with extra coriander and lime wedges.
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