Pineapple & Baklouti Green Chilli Braised Pulled Pork

Name: Pineapple & Baklouti Green Chilli Braised Pulled Pork
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Yield: 8-10
Cuisine: American
Ingredients: For the Pork:; 2-3 tbsp NOOC Baklouti Green Chilli Olive Oil; 3-4 lb. boneless pork shoulder, cut into 1" slabs; 3 tbsp. packed brown sugar; 1/2 tbsp salt; 1 tbsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp ground cumin; Freshly ground black pepper; 1 16 oz can of I.P.A. or dark beer; 1 small can tomato paste; 1 cup ketchup; 1/4 cup NOOC Golden Pineapple Balsamic Vinegar; 1/3 cup dijon mustard; 1/4 cup brown sugar; 2 tbsp Worcestershire sauce; 1/4 tsp ground hot chiles of your choice (or 1 tsp chile flakes) - *OPTIONAL; Soft buns; Sliced dill pickles; Coleslaw (the little butter/topped rolls from Safeway are AMAZING, heat them up in foil just before serving); Side of baked beans

Definitely worth the time investment, this pulled pork recipe features Nelson Olive Oil Co. Baklouti Green Chile Oil and Pineapple White Balsamic. Sweet and spicy, it’s the perfect solution to feeding a large group.

Pineapple & Baklouti Green Chilli Braised Pulled Pork

Michelle Rudell

Rated 5.0 stars by 1 users

Servings

8-10

Prep Time

30 minutes

Cook Time

4 hours 5 minutes

Calories

435

Definitely worth the time investment, this pulled pork recipe features Nelson Olive Oil Co. Baklouti Green Chilli Olive Oil and Pineapple White Balsamic Vinegar. Sweet and spicy, it’s the perfect solution to feeding a large group. Make ahead of time and reheat just before serving. Best served on soft fresh buns with sliced dill pickles, coleslaw, and a side of baked beans!

Ingredients

For the Pork:
2-3 tbsp NOOC Baklouti Green Chilli Olive Oil
3-4 lb. boneless pork shoulder, cut into 1" slabs
3 tbsp. packed brown sugar
1/2 tbsp salt
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
Freshly ground black pepper
1 16 oz can of I.P.A. or dark beer

For the Sauce:

1 small can tomato paste
1 cup ketchup
1/4 cup NOOC Golden Pineapple Balsamic Vinegar
1/3 cup dijon mustard
1/4 cup brown sugar
2 tbsp Worcestershire sauce
1/4 tsp ground hot chiles of your choice (or 1 tsp chile flakes) - *OPTIONAL

For Serving:

Soft buns
Sliced dill pickles
Coleslaw (the little butter/topped rolls from Safeway are AMAZING, heat them up in foil just before serving)
Side of baked beans

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Directions

Recipe Instructions

1. In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin, then season with black pepper. Rub all over pork. (This can be done the night before.)
2. In a large Dutch oven over medium-high heat, heat oil. Working in batches, add pork and sear on all sides adding more oil if necessary. (Spices can burn quickly so don’t let it go for too long!)
3. Return all pork to the Dutch oven, add beer, and cover with lid. Transfer to oven and cook until pork is beginning to turn tender, about 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork, 1 to 2 hours more (make sure the bottom of the pot doesn't dry out completely, add a bit of water if necessary).
4. Remove pork from Dutch oven and let rest while you prepare BBQ sauce.
5. Make barbecue sauce: to the pan drippings in the Dutch oven, whisk in tomato paste, ketchup, Pineapple White Balsamic, dijon mustard, brown sugar, Worcestershire, and dried chile powder or flakes (if using). Over medium-high heat, bring mixture to a boil. Reduce heat, and simmer until thickened slightly, about 5 minutes.
6. Return pork to Dutch oven, shred in the sauce using two forks, and toss well with the barbecue sauce.
7. Return to oven and bake at 350°F for about 10 minutes until the top bits begin to darken and caramelize.
8. Serve warm with buns, sliced dill pickles, and coleslaw. Add a side of baked beans to complete the meal!

Make-Ahead Instructions

The pork can be prepared ahead of time and reheated. To reheat, just spread meat out in a baking pan and reheat at 350°F for 20-30 minutes, until the top begins to brown.