Pineapple & Baklouti Green Chile Braised Pulled Pork
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. 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!
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INGREDIENTS
DIRECTIONS
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.)
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!)
Return all pork to 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)
Remove pork from Dutch oven and let rest while you prepare BBQ sauce.
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 power or flakes (if using). Over medium-high heat, bring mixture to a boil. Reduce heat, and simmer until thickened slightly, about 5 minutes.
Return pork to dutch oven and shred in the sauce using two forks and toss well with the barbecue sauce.
Return to oven and bake at 350F for about 10 mins until the top bits begin to darken and caramelize.
Serve warm with buns, sliced dill pickles and coleslaw. Add a side of baked beans to complete the meal!
**This can be prepared ahead of time and reheated. Just spread meat out in a baking pan and reheat at 350F for 20-30 mins, until top begins to brown.
