Shredding, then freezing the meat from a slow cooked pork shoulder enables you to make many delicious meals. You can use it over nachos, on pizza or in lettuce cups, to name but a few. What’s more, the addition of the canned pineapple gives a lovely sweetness to the cooking juices, which can be used to create a sauce.
| Level: | Easy |
| Total: | 4 hr 55 min |
| Active: | 55 min |
| Yield: | 10 to 12 servings |
Ingredients
- 3 tablespoons olive oil
- One 7- to 8-pound boneless pork shoulder
- Kosher salt and freshly ground black pepper
- 1 white onion, sliced
- 2 poblano peppers, seeded and sliced thin
- 2 Fresno chiles, sliced thin
- 2 jalapeños, sliced thin
- 8 cloves garlic, minced
- Two 20-ounce cans pineapple chunks
- 2 cups low-sodium chicken stock
- 1/2 cup honey
Instructions
- Preheat the oven to 275 degrees F.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the pork shoulder generously with salt and pepper. Sear in the hot oil until well browned, 2 to 3 minutes per side. Remove to a large plate. Add the onions, peppers, chiles and garlic to the pot and stir to combine. Let cook for a few minutes to soften. Add the pineapple chunks and juice from the cans and deglaze, scraping the bottom of the pot. Add the chicken stock and honey. Bring to a simmer, then return the pork to the pot, turning it a couple of times to ensure it is covered in the sauce.
- Transfer to the oven and cook, uncovered, until fall-apart tender, 3 1/2 to 4 hours. Remove the pot from the oven. Remove the pork to a large sheet pan. Shred the meat and set aside.
- Skim any unwanted fat off the top of the braising liquid. Return the pork to the pot and stir to coat well and combine, to serve as desired. It works well over nachos, as a pizza topping or in lettuce cups.
- Alternatively, you can allow the meat and braising liquid to cool separately. Portion the pork in desired amounts into resealable plastic bags. Divide the braising liquid and drained pineapple among the bags. Seal and freeze. Thaw and reheat the desired amount when ready.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 642 |
| Total Fat | 42 g |
| Saturated Fat | 14 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 22 g |
| Protein | 38 g |
| Cholesterol | 151 mg |
| Sodium | 1065 mg |
Reviews
DELICOUS! Soooo very easy to make! I was unsure that there’d be much flavor considering how few ingredients go in, but it is huge on flavor! Perfect balance of sweet and heat. We ate them as BBQ sandwiches and used leftovers for enchiladas – the flavor profile is very versatile. My cut of pork was smaller than recommended and took much longer to cook to the point of shreddable – over 5 hours (probably user error). Yum!
OMG!!! This was amazing!! I followed the recipe to the letter. Poblano, jalapeño and Fresno peppers. I took out most of seeds but not ALL. We like spice buy not too spicy. the juice was so flavorful. I poured out about 3 cups into a saucepan, let it reduce and thicken with a little flour. poured it over rice and the meat with some veggies. what a meal. we plan on using any leftovers for nachos. Another great recipe Ree.
I see honey on the ingredient list but not in the recipe?
I made this yesterday, and it’s delicious! My pork shoulder was on the large side, so it took longer to braise. After it was done, I strained the fat off the top and strained all of the solids out of the sauce. I found the pineapple that was braised to be tasteless and bland, which is to be expected. I divided the pork into freezer bags and then added 20 ounce can of crushed pineapple to the sauce before adding it to the bags. It provided a refreshing sweet zing to the sauce that was fantastic. Will definitely make again!
No directions
Where are the directions?
Why can’t I use the “save recipe” option? I use the “save” button (the banner-looking tab) at the top, but then I can’t find it anywhere!
Could you please add the directions to go with the ingredients?
Sure sounds yummy!
Sure sounds yummy!
I, also, cannot see the directions, only the ingredients list. And, further, it would not allow me to post this unless i supplied a rating first.
Watched this episode and want to make it but need the instructions