Teriyaki Pulled Pork with Griddled Pineapple and Pickles
Rich and tender pulled pork is complemented by juicy pineapple. Enjoy it piled onto warmed tortillas for a family dinner
- Preparation Time20 mins
- Cooking Time3 hours 45 mins
Nutrition per serving
- Energy713 Kcals
- Saturated Fat7.1g
For the pork:
- 2 tbsp oil, plus 1tbsp extra if needed
- 1kg joint pork shoulder, fat and rind removed
- 1 onion, diced
- 125ml Kikkoman Teriyaki BBQ-Sauce with Honey
- 1 tsp chilli flakes
For the pickled red onions
- 1 red onion, thinly sliced
- Juice 1 lime
- 2 tsp cider vinegar
- Pinch of salt
- Pinch of sugar
- 1 pineapple, peeled, cored and sliced into lengths
- 8 corn tortillas, warmed
- 8 tbsp soured cream
- Coriander leaves
Heat the oven to 150°C/130°C fan/gas mark 4.
Prepare the pork: Heat the oil in a large casserole, add the pork and brown all over, until golden. Remove from the pan and set aside. Add a little extra oil to the pan if needed, then add the onion, turn the heat down and cover the pan. Cook the onion for 5 mins, stirring every now and then to stop it catching, until soft. Add the Teriyaki BBQ-Sauce with Honey, the chilli flakes and 125ml water. Return the meat to the pan along with any juices, turn up the heat and bring the liquid to the boil. Cover and put in the oven. Cook for 3 hours, turning the meat in the sauce every hour. After 3 hours the meat should easily shred with 2 forks.
While the meat cooks, make the pickled onion: mix the red onion with the lime juice, cider vinegar, salt and sugar. Leave to marinate.
When the meat is ready, shred and return back to the sauce in the pan and mix together. Keep warm over a low heat on the hob while you prepare the pineapple.
Heat a griddle pan and grill the pineapple pieces for 2 – 3 mins on each side until caramelised lines appear.
Serve the pulled pork on the warmed corn tortillas topped with pieces of pineapple, the pickled red onion, soured cream and a little coriander.