Pineapple Braised Pork
Taco Tuesday doesn’t always have beef or chicken. Bust out this pineapple braised pork and you’ll feel like you’re on vacation every time you take a bite.
Cade made the most drool worthy poblano braised beef a few months back and I’ve been craving it ever since.
Poblano peppers are big and dark which has always made me nervous. I don’t do spicy like Cade does. Cade will eat screaming hot peppers until his eyes water and beads of sweat appear on his nose. Sounds like torture to me. However, poblano peppers will not do that. In fact, you wont even know they’re there.
Poblano peppers can be called Pasilla peppers, but it’s really not correct. Our grocery stores labels them like that though so just in case your’s does too… And dried, yep that’s the ancho chile pepper. You know that name, right?
We use pineapple juice, oranges, and even extra peppers to pack in the flavor, but the best part? You just stuff the whole thing in the oven to cook for hours without doing a single thing. And even better, if you let it cool off it freezes like a dream as long as you press out all of the air or use a Food Saver.
Pineapple Braised Pork
- 2 tablespoons olive oil
- 1 (4 pound) pork butt, bone in
- 1½-2 Tablespoons Kosher Salt
- 1-2 Teaspoons Pepper
- 1½ Cups onions, peeled and thinly sliced
- 3 Poblanos (seeded, thinly sliced) (Pasilla Peppers or Poblanos)
- 1 Red and Orange Bell Pepper, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons cumin
- 1 Teaspoon Ground Coriander
- 2 Cups pineapple Juice
- 1 Cup Chicken Stock
- 2 Oranges, juiced and reserve the skins
- 12 soft corn tortillas (6-inches)
- Toppings of choice, lime, cilantro, cheese, etc
- Preheat oven to 325º
- Place the pork on a cutting board and allow to sit and take the chill off for 20-30 minutes.
- Heat olive oil in a large Dutch oven over medium-high heat. Season pork with Kosher salt and freshly ground black pepper on both sides. Place in oil and brown on all sides, about 3-4 minutes per side. Remove to a plate.
- Add onions, poblanos and peppers to the dutch oven and cook until almost tender, about 5 minutes. Add garlic, cumin and coriander and cook for another minute.
- Return the roast to the Dutch oven, adding pineapple juice, chicken stock, orange juice and peels and bring to a simmer. Cover and place in the oven to cook for 3½ hours or until fork tender. Remove from the oven and allow to stand for 10 minutes. Remove to a cutting board and shred using a fork.
- Place the meat back in the dutch oven and toss with the peppers, onions and juices.
- Heat a grill pan or cast-iron skillet over high heat. Add corn tortillas, in batches, and cook until charred on both sides. Remove to a plate and cover with towel to keep warm.
- To serve, fill corn tortilla with shredded pork, peppers and onions. Top with salsa, sliced jalapeno, queso fresco cheese and cilantro, or whatever toppings you prefer. Serve with lime wedges.