Slow-Cooked Pineapple Pork with pineapple salsa

Four tacos filled with brown, yellow and green food on white plate. Surrounded by ingredients.
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.

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 6 people


  • 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

To serve

  • tortillas
  • lime wedges
  • extra coriander


  • 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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