Ancho Chile Pineapple Pulled Pork ~ Tender pork rubbed in an ancho chile spice blend then slow cooked with chunks of pineapple in a sweet juice.
A few weeks ago before the holidays really kicked of, I made this tasty southwest pulled pork for the casa crew. Ancho chile pineapple pulled pork is a simple, but delicious concoction that’s perfect for rice bowls, tacos or even as a twist on enchiladas. Not to mention the obvious pulled pork sandwiches.
In the past I have made an Ancho Chile Pineapple Chicken Street Tacos and last year even seasoned our turkey day bird with a simple flavor profile. I love the combination of smoky ancho chiles and sweet pineapple, they balance so well together. Plus I love how fall-apart tender everything gets.
Layer onions, a few garlic cloves and a big can of pineapple chunks in your crockpot. The ancho chile rub gets into all the nooks and crannies of the pork, infusing it with a delectable richness.
What is your favorite way to eat pulled pork? Share your ideas in the comments!
- 3 pound bone-in Boston butt or pork shoulder
- 2 tablespoons ancho chile powder
- ½ tablespoon cumin
- ½ tablespoon onion powder
- 2 teaspoons paprika
- 2 fresh ground black pepper
- Salt generously
- 1 28-ounce can pineapple chunks, with juice
- 1 large onion, roughly chopped
- 2-3 cloves garlic
- 1 cup chicken stock
- Combine spices in a small bowl, rub over surface of pork
- Place onions, garlic and pineapple with juice in crockpot.
- Place pork on top.
- Pour stock around pork.
- Cook 6-8 hours on low until pork falls apart.
- Remove pork from crockpot, shred with fork.
- Return to crockpot. Serve hot with onions and pineapple chunks.