BOOK SNEAK PEEK! This recipe for pineapple and lime pulled pork also features in also features in 20+ Kid friendly slow cooker recipes. (with more than 12 new recipes!)Pork is such a cheap meat, but I find it needs extra flavour. This is an easy way to stock up your freezer with delicious pulled pork so that you can have yummy pulled pork and coleslaw rolls, pizzas, nachos, whatever…whenever you want…the options are endless.
I can’t justify the cost of newly fashionable “pulled pork burgers” at $10 each- when I bought enough meat for about 30 of them for only $20. With the addition of a few simple pantry essentials this recipe takes your cheap cut to an amazing level!
If you haven’t ever thought you could make this at home, then you have to give it a try, not only is it simple to do, but it’s perfect to have in the freezer for quick and easy week night dinners…just defrost and have with tacos, in burgers or as your protein on a plate full of veggies.
We also love it with quinoa or rice and coleslaw as part of a dinner plate of yumminess. Leftovers are awesome in wraps, rolls and sandwiches. If you’re looking for a fun addition to a brunch omelette, pop in some pulled pork.
Don’t stop there though, I’ve got lots of ways to make Taco Tuesday more fun on the blog, check out our homemade salsa recipe for inspiration or slow cooker mexican chicken thighs, both of which will make your weeknights yummier.
Why are tacos so much fun for kids? Well, it comes down to being able to pick and choose what they want in them and autonomy. Plus there’s the crunch of the tacos and the “chip” characteristics of them. I’ve even been sending leftover pulled tacos in lunches, just pack the tomato and cucumber separately so the taco shells doesn’t go soggy!
Pineapple and Lime Pulled Pork: slow cooker goodness!
Pineapple and Lime Pulled Pork
- 3 teaspoons cumin coriander powder (buy this at asian grocery stores or 1/2 1/2 cumin and coriander)
- 2 teaspoons chilli powder
- 2 teaspoons oregano
- 1 teaspoon salt
- zest of two limes
- 5 cups pineapple juice
- juice of 2 limes
- 2.5kg pork roast (mine is neck)
- 3tbsps olive oil
- Remove your pork from its packaging and dry all over with paper towel.
- Combine the cumin coriander, chilli, oregano, salt and lime zest in a bowl.
- Rub all over the pork, getting into any nooks and crannies.
- Now heat the olive oil over a medium/high heat in a frypan (it needs to be a big one).
- Put the pork in the frypan, searing it on all sides (5 minutes max per side).
- Now put the pork and all its juices and crunchy bits into the slow cooker.
- Pour over the pineapple juice and the juice of two limes.
- Cook on low for 10 hours, turning at the halfway point so the top doesn't dry out.
- Remove from the slow cooker. Place the pork in a large casserole dish and with two forks, shred all the meat. Add 4 cups of the cooking liquid to the pot. At this point I leave it overnight to cool before freezing. This means that when you pop it in containers it will have enough juice with it so that it won't dry out during reheating.
Cuisine modern australian