Southwestern Pulled Pork with Pineapple

Ingredients

  • 2 tbsp packed brown sugar
  • 2 tsp each chili powder
  • 1 tsp each salt
  • 3 lb pork shoulder blade roasts
  • 2 tbsp vegetable oil
  • 3 cloves of garlic , minced
  • 2 onions , diced
  • + 5 more ingredients
    • 1 can (5.5 oz/154 mL) tomato paste
    • 3 tbsp cider vinegar
    • ½ tsp hot pepper sauce
    • 1 can (14 oz/398 mL) crushed pineapple
    • ¼ cup chopped fresh coriander

In large bowl, combine brown sugar, chili powder, cumin, thyme, salt and pepper. Untie roast if necessary; rub spice mixture over pork. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours.) In large Dutch oven, heat oil over medium-high heat; brown...

View full recipe at SpringPad

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