Pineapple Pulled Pork Tacos

TOTAL TIME: 6 hr 15 min
Prep: 15 min
Inactive Prep: 3 hr
Cook: 3 hr
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 1/4 cup olive oil
  • 1 yellow onion, sliced
  • 1 head garlic, cloves separated and peeled
  • Kosher salt and freshly ground black pepper
  • 6 pounds boneless pork shoulder, excess fat trimmed, cut into 2-inch slices
  • 1 cup pineapple juice
  • 1/4 cup grated ginger
  • 1/2 cup chicken stock
  • 1/2 cup dry white wine
  • 2 tablespoons light brown sugar
  • 2 tablespoons soy sauce
  • FOR THE FIXIN'S:
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    Heat the oven to 300 degrees F.

    Place the oil, onion and garlic in a Dutch oven. Sprinkle the pork with salt and pepper and add to the pot.

    In a pitcher, combine the pineapple juice, grated ginger, chicken stock, wine, brown sugar, soy sauce and some salt and pepper. Pour over the pork. Cover and place in the oven. Cook until the pork is easily shredded with a fork, 2 1/2 to 3 hours.

    Remove the pork from the pot and strain the sauce using a de-greaser to separate the fat. (If you don't have a degreaser, strain the cooking liquid into a shallow pot and let cool. Refrigerate, then take the cooled sauce from the fridge and skim off the fat.)

    Shred the pork using two forks and put it in a bowl. Add some strained sauce to the pork; start with 3/4 cup and increase until the pork mixture reaches the desired consistency for your tacos.

    For the tacos: Warm the tortillas on the grill.

    Fill with the shredded pork mixture and top with fixin's.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    MasterChef Canada

    Get Cooking Channel on your TV.