Pulled Pork with Spicy Pineapple Chutney Recipe

Pulled pork is one of my all-time favorite dishes. I could eat BBQ pulled pork several times a week but my wife likes a little variety in her meals so I'm always trying to come up with different takes. This recipe goes in a tropical direction with a spicy chutney made with pineapples, chiles, cilantro, and lime juice.

I usually pressure cook my pulled pork because I'm often in a hurry, but you can smoke it or cook it sous vide, whatever you prefer. This dish can be served hot or cold, as an appetizer or a main dish. Sometimes I will serve it on lettuce cups as a fun finger food.

Pulled pork pineapple salsa

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the quick limoncello recipe you can check out the following.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Pulled Pork with Spicy Pineapple Chutney Recipe

  • Published: November 05, 2014
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 2 Hours
  • Makes: 12 large to 30 small servings
Pulled pork pineapple salsa front

Pulled Pork with Spicy Pineapple Chutney Ingredients

Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.

For the Spice Rub

1g thyme
8g paprika
5g ancho pepper powder
5g ground coriander
4g ground cumin
10g salt
3g black pepper

For the Pulled Pork

2,000-3,000g pork shoulder or pork butt, 5-6 pounds, can be multiple pieces
150g onion, 1 medium, sliced
30g garlic, 6-8 cloves, diced
Chicken stock

For the Pineapple Chutney

500g pineapple, diced
20g serrano chiles, minced
32g lime juice
60g olive oil
Salt and pepper
0.4g xanthan gum, 0.1%
12g cilantro, chopped

To Assemble

Cilantro, chopped

Pulled Pork with Spicy Pineapple Chutney Instructions

For the Spice Rub

Mix all of the ingredients together in a small bowl until thoroughly combined.

For the Pulled Pork

Coat the pork shoulder with the spice rub, being sure to rub it into the sides.

Heat oil in a pressure cooker over medium-high heat. Sear the pork shoulder until browned on all sides. This can be done in batches if there isn't enough room in the pressure cooker. Remove the meat from the pressure cooker.

Add oil to the pressure cooker along with the onion. Cook until softened, about 5 minutes. Add the garlic and cook another 2 to 3 minutes. Add the pork back to the pressure cooker, settling it into the onion and garlic mixture. Add enough chicken stock and water to raise the total depth to about 2" to 3" (50mm to 75mm).

Seal the pressure cooker, bring to full pressure, and cook for 75 to 90 minutes. Remove from the heat and let it depressurize naturally. Take the pork out of the pressure cooker and pull it apart using a fork. Process the liquid and vegetables in the pressure cooker using an immersion blender. Return the pulled pork to the pressure cooker until ready to serve.

For the Pineapple Chutney

Combine 150g pineapple and 10g serrano chile with all the lime juice and olive oil. Blend until the pineapple is broken down and the mixture is smooth. Salt and pepper to taste. Add the xanthan gum and blend to combine.

Place the remaining ingredients in a bowl and pour the dressing over top then mix well.

To Assemble

Add a spoonful of the pulled pork to a bowl, plate, or lettuce cup. Top with the pineapple chutney and cilantro then serve.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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