I would rather keep the fact that I detested pork until aged 20 a secret but here I am, baring flaws. There is a warranted reason for this and it involves my childhood and ham steaks with pineapple rings. Why my Mum thought she needed to channel her inner Hawaiian two nights a week for a decade is beyond me. Lessons learnt: I needed to become the family kitchen wizard and pork and pineapple can be edible if done correctly.
Slow Cooker Pulled Pork, Chipotle & Pineapple Tacos
Serves 2-3 very hungry folk
Ingredients
In the slow cooker…
- 1 onion, sliced
- 4 cloves of garlic, crushed
- 1 red chilli, sliced
- Bunch of coriander, root & leaves, chopped
- 100g chipotles in adobo sauce, roughly chopped
- 1tbs cumin
- 425g can of pineapple pieces
- 3tbs apple cider vinegar
- 1tbs salt
- 500g pork butt or shoulder
- Juice from 1 lime
Red cabbage and tacos to serve
Method
Stir through the onion, garlic, chilli, coriander roots, chipotles in adobo, cumin, all the juice from the can of pineapple and half the pineapple, vinegar and salt in your slow cooker. Once all combined, coat around the pork and pop your cooker on low for 7 hours or high for 4 stirring around every now and then.
Remember to keep half the canned pineapple and coriander leaves and the lime juice aside for later.
Remove the piece of pork from the slow cooker and pop into another big bowl. Grab a colander or sieve and pour the liquid from the slow cooker through the sieve into the pork bowl and disregard all the bits. Using two forks, pull apart the pork meat. Transfer the whole mixture to a big non-stick pan and add the remaining pineapple, coriander and lime juice. Over a super high heat, fry the pork off until the liquid has reduced and thickened then have a taste. You may want to add a touch more salt or a squeeze of more lime.
Serve with warm grilled tacos and shredded purple cabbage. Yuuuuuuum.