Enjoy a burst of flavor with this Pineapple Thai Pulled Pork! It’s made with juicy pork that’s slow-cooked in a sweet and tangy pineapple sauce, bringing a tropical twist to your dinner.
This dish is perfect for tacos or sandwiches—it’s hard to resist! I love serving it with fresh cilantro and a squeeze of lime for that extra zing. Yum!
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect for slow cooking. It gets tender and pulls apart easily. If you want a leaner option, you could use pork loin, but it won’t be as juicy. Remember to adjust cooking times if you do this!
Pineapple: Fresh pineapple adds a delightful tropical taste. If fresh isn’t available, canned pineapple in juice works too—just drain it well. The pineapple caramelizes beautifully when cooking, enhancing its sweetness.
Soy Sauce: Regular soy sauce is great for this recipe, but tamari is your best bet for a gluten-free alternative. Coconut aminos can also be used if you want a slightly sweeter taste and a lower sodium option.
Fish Sauce: Essential for its umami flavor, fish sauce can be replaced with soy sauce in a pinch. You can also use non-fish alternatives like mushroom soy sauce for depth of flavor.
Chilies: Adjust the heat by using fewer chilies or swapping them with milder peppers, like bell peppers or even a sprinkle of chili flakes. For more heat, try Thai bird’s eye chilies!
What’s the Best Way to Get Shredded Pork Perfectly?
Shredding the pork correctly makes all the difference in texture and flavor absorption. Here’s a simple method:
- After cooking, remove the pork shoulder and let it rest for about 10 minutes to keep it juicy.
- Use two forks to pull the meat apart. If it’s tender, it should shred easily!
- Mix the shredded meat back into the cooking juices and pineapple for a more flavorful pull.
- If you like a bit of crispness, sauté it in a skillet until some edges are caramelized, which adds a lovely crunch.
Taking these steps ensures each bite has the right flavor and texture, making your dish even more enjoyable!
How to Make Pineapple Thai Pulled Pork
Ingredients You’ll Need:
For the Pork:
- 3 lbs pork shoulder (boneless)
- 1 cup fresh pineapple slices (plus extra for serving)
For the Marinade:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup fish sauce
- 3 tbsp brown sugar or palm sugar
- 1 tbsp lime juice (freshly squeezed)
- 3 cloves garlic, minced
- 1 thumb-sized piece ginger, grated
- 1-2 red Thai chilies, thinly sliced (adjust to taste)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
For Cooking:
- 1/2 cup chicken or vegetable broth
- 2 tbsp vegetable oil
For Serving:
- Fresh cilantro leaves, chopped (for garnish)
- Lime wedges (for serving)
- Optional: sliced green onions for garnish
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prep, followed by 6-8 hours of slow cooking (or 3-4 hours on the stovetop). A little patience goes a long way in getting that tender, flavorful pulled pork!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, mix together the soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, sliced chilies, ground coriander, ground cumin, and turmeric. Stir well until the brown sugar dissolves and everything is combined into a smooth marinade.
2. Coat the Pork:
Place the pork shoulder into a slow cooker or a large pot. Pour the marinade over the pork, ensuring it’s well coated. Add the pineapple slices and the chicken or vegetable broth. Give everything a gentle toss to mix it well.
3. Cook the Pork:
Cover the slow cooker and cook on low for 6-8 hours, or if using the stovetop, simmer gently for about 3-4 hours. You’ll know it’s ready when the pork is tender and falls apart easily.
4. Shred the Pork:
Once the pork is cooked, remove it from the pot and set it aside on a plate. Using two forks, shred the pork into bite-sized pieces. Return the shredded pork to the pot and mix it back into the flavorful juices and pineapple.
5. Crisp the Pork:
In a large skillet, heat the vegetable oil over medium-high heat. Add the shredded pork and some pineapple slices. Sear them for about 5-7 minutes until the edges are crispy and caramelized. This adds a wonderful texture!
6. Serve It Up:
To serve, lay the pulled pork over a bed of fresh pineapple slices. Garnish with chopped cilantro, sliced red chilies, and optional green onions. Lime wedges on the side add a lovely touch for squeezing over your dish!
7. Enjoy!
Relish your Pineapple Thai Pulled Pork as is, or pile it high in tacos, serve it over rice, or wrap it in lettuce leaves for a fresh, Thai-inspired meal. You’re going to love every bite!
Can I Use a Different Cut of Pork?
Absolutely! While pork shoulder is ideal for its flavor and tenderness, you can use pork loin or tenderloin for a leaner option. Just be aware that these cuts may not be as juicy and might require a shorter cooking time to avoid drying out.
Can I Make This Dish in an Instant Pot?
Yes! To adapt the recipe for an Instant Pot, follow the same steps for the marinade and coating the pork. Cook on high pressure for 60 minutes, then allow for a 10-minute natural release before quick-releasing the remaining pressure. Shred and serve as usual!
What Should I Do with Leftover Pulled Pork?
Leftover pulled pork can be stored in an airtight container in the fridge for up to 3 days. It also freezes well; just make sure to use a freezer-safe container. Thaw in the refrigerator overnight before reheating to enjoy it again!
How Can I Adjust the Spice Level?
To control the heat, adjust the number of red Thai chilies used in the recipe. For a milder flavor, use fewer chilies or omit them altogether. If you like it spicier, consider adding a pinch of red pepper flakes or a dash of hot sauce when serving!
