Mexican Pulled Pork Sliders With Pineapple Salsa

September 23, 2021

Mexican Pulled Pork Sliders With Pineapple Salsa

This juicy twice cooked pork is taken to another level after slow cooking by finishing in the pan to add gnarly crispy bits. Adding the zingy and juicy pineapple salsa creates a lovely sweet and sour offset to the rich and savoury pork. These can go into tacos or buns depending on what you prefer. Finally a few extra toppings & condiments like our avocado mayo, crumbled fetta, spring onions and sriracha can make this recipe extra special!

This will easily feed 10 adults if using in one sitting. The slow cooking can be completed 1-2 days ahead of time. leftovers can be stored in the fridge for a few days or freezer for a couple of months. If pan frying from frozen thaw the portion in the fridge for 12hrs to before cooking in the pan starting at step 11.

You'll need for the Pork:

  • ~2kg skinless & boneless pork shoulder
  • 3 tsp salt & 1 tsp black pepper
  • 1 onion sliced
  • 6 cloves garlic minced
  • 1 jalepeno/long red chilli deseeded & finely chopped
  • 1 bay leaf
  • Juice of 2 oranges & 2 limes
  • 1TBSP dried oregano
  • 1TBSP ground cumin
  • 1TBSP Pepo Sunflower oil
  • enough small hamburger buns or tortillas for each person

You'll need for the pineapple salsa:

  • 1 medium sized fresh pineapple (peeled, cored & sliced 1cm thick)
  • 1 apple grated or 2 peaches finely diced (choose best option for season)
  • 1 jalapeno or long red chilli finely chopped (deseeded if you prefer less heat)
  • 1 lime juiced and half of the zest
  • 1/2 red onion finely chopped
  • salt to taste
  • 1 small bunch of coriander chopped finely
  • Pecan oil or any other Pepo oil for grilling

Method for pork:

  1. Rinse and dry the pork shoulder (removing any large sections of skin or fat cap) dry with paper towel
  2. rub with salt and pepper
  3. mix the oregano, cumin & sunflower oil together then rub all over the pork
  4. put into slow cooker and add sliced onion, juice and jalapeno on top. 
  5. Cook on low setting for 10hrs
  6. Prepare pineapple salsa just before you want to eat. see separate directions below
  7. When pork is cooked enough it should be easily shredded with a fork. Remove from cooker onto large board or plate to cool slightly
  8. Shred with a couple of forks
  9. You can reduce the remaining juices to ~2cups if preferred but this step isn't necessary (this will be the cooking juices for frying & seasoning the pork).
  10. If not using all the pulled pork right away put into containers for appropriate portions with equal portions of cooking juices. refrigerate if using within a couple of days or freeze for later use
  11. When cooking prior to serving heat up a large skillet or pan over medium heat with 1TBSP sunflower oil add enough pork to cover the pan
  12. Add enough slow cooker juices to coat the pan, continue to fry until the bottom of the pork browns and goes crispy. Flip over for 30 more seconds and then put aside
  13. Repeat the process until you have enough pork
  14. Assemble pork in buns/tacos/etc, top with pineapple salsa and any other condiments you desire

Method for pineapple salsa:

  1. Brush pineapple with pecan oil and then grill in a griddle pan over medium heat. grill until slightly charred on both sides and set aside to cool
  2. meanwhile add all other ingredients to a large bowl. dice the pineapple into ~1 cubes and add to the bowl
  3. mix together thoroughly and then season with salt and pepper to taste

You could also grill the pineapple and finish the pork on a BBQ hotplate if preferred. This dish is perfect with a pale ale! Enjoy

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