Pulled Pork with Pineapple

This was another one of the Mexican dishes I made last weekend when we had guests. I always knew that pulled pork would be in the menu and it wasn't until the last minute, when about to start cooking that I realised I had a slow cooker sitting quietly, rather ignored, in the kitchen. I could have put it in the oven for 4 hours, but to save the oven being on for so long (the room gets so hot), I pulled out the slow cooker and used that instead.

The pineapple part was, as it often is, something I had bought on a whim and realised needed eating. So figuring that pork and fruit go well together this is what we had. Pulled Pork with Pineapple dressing. Lovely.

For the pork:

1.2kg piece of pork shoulder, skin and outer fat removed
1/2 tsp. salt.
1/2 tsp. pepper
1 tsp. paprika

Method:

Rub the paprika and seasoning into the pork and put in the slow cooker with about 150ml water. Leave to cook on low for 8 hours. Alternatively, put in a roasting tray with 200ml water, covered with foil for 4 hours and topping up the water as needed. When cooked - use two forks to shred the meat and leave to one side while you make the dressing.

For the dressing:

2 tbsp. chipotle chilli sauce (depends on the heat - I used my own recipe here)

2 tbsp. honey

2 clove garlic, peeled

1/2 small pineapple, cut into chunks

25g fresh coriander

1/2 onion, roughly chopped

Using a hand blender, blitz all of the dressing ingredients and pour over the shredded pork. Stir in well and serve with tacos and a little sour cream.

You can make a salsa with the remaining 1/2 pineapple by putting large slices on a griddle and chopping. Then put into a bowl with chopped spring onions and fresh coriander.

Serve with tostadas or tacos. If you have corn tortillas, just drape them over the rungs in the oven to make a taco shape and bake for 5-6 minutes in a 180 C oven to make tacos. Flour tortillas? Cut into smaller circles with a cookie cutter and fry briefly in oil for 2 mins each side - you have tostadas!