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Pineapple Pulled Pork Al Pastor – Food Wishes ctm magazine



Learn how to make a Pineapple Pulled Pork Al Pastor recipe! Inspired by one of my favorite tacos, this slowly cooked, subtly smoked, and very succulent pork shoulder makes for some amazing pulled pork sandwiches, especially when topped with an easy to make grilled pineapple salsa! https://foodwishes.blogspot.com/2019/06/pineapple-pulled-pork-al-pastor-holy.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this slow, but easy to make Pineapple Pulled Pork Al Pastor recipe!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”

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32 Comments

  • Dean Snipah on May 25, 2020

    Geez thats a lot of cilantro. 🤮

  • andiamoci22 on June 8, 2020

    can I do this in the oven?

  • David stowe on June 12, 2020

    Great job and good luck, it needs a better bond for display purposes or even something toasted or grilled

  • What the on June 14, 2020

    9 1/2 weeks! LOL.

  • Leslie Gratton on June 20, 2020

    Perhaps, I am missing something. But as someone who appreciates good bread I just can't seem to get my head around why this succulent pulled pork (indeed, any good pulled pork) is served on a CWB (Cheap White Bun). I realize that the bread is just something to hold the sandwich together and convey it to your mouth, but the CWB seems somehow, disrespectful. I guess that it's just one of life's little mysteries to me.

  • The Doberman on June 22, 2020

    What Kosher salt are you using? They vary a bit in weight so don't want to underseason. Great recipe as always!

  • 40ozbeerbellydude on July 20, 2020

    Thank you for actually putting this on a grill, and not a oven like Sam the cooking guy.

  • Dan Dan on August 9, 2020

    Made this today and I have to say it was absolutely delicious. Thank you very much for this one!

  • Jon Jones on August 11, 2020

    Awesome..the only remark is the bread ….don’t use this crappy hamburger bun …get some slices of a good bread , or even a baguette …make sit much better

  • michael bastarache on August 30, 2020

    No whole cloves???? Whenever I do a pork or ham roast, using pineapple (as does Chef John with the pork), I always cut/score into the fat/skin side. Where each cut meets I insert a whole clove. They are easy to pick out when cooked and do add that extra layer of flavour to the cooked fat. Just my opinion, based on the use of pineapple juice, which pairs nicely with cloves.
    Respect!
    Edit: the aroma is epic!

  • David Storton on September 24, 2020

    What on earth would most house holds do with a 10lb piece of pork, you don't think maybe that's a little large

  • Suzy * on October 31, 2020

    good golly miss molly

  • YochevedMiriam Russo on November 13, 2020

    I’m not well schooled in the art of BBQ -ing, but I can’t imagine how you could keep a charcoal fire going at more or less the same temperature for over seven hours. I don’t see myself ever making this myself, but I’d for sure opt for the oven.

  • Erin Kay on January 2, 2021

    I'm here to represent the upset 10%… EW, CILANTRO! I PERSONALLY DISLIKE IT!

  • Steve Berryman on January 9, 2021

    Made this in a slow cooker, fantastic taste & the pineapple salsa is awesome.

  • Chill Laxalot on January 22, 2021

    could the brine also be injected?

  • Ever Green on February 5, 2021

    2:39 and then stand there for 12-24 hours until the pork is brined

  • Billy Hooks on February 6, 2021

    Great recipe chef John but here in eastern NC we chop the meat instead of pulling it apart which creates more surface area for sauce and makes it easier to chew.

  • Matthew Gwinn on February 8, 2021

    You didn’t just end that by saying “or even cook in the oven”? Did you? I suppose even you are allowed a mistake or two…

  • cybersean3000 on February 14, 2021

    Who is Pastor Al?

  • neuvocastezero 1 on February 19, 2021

    I clicked on this partly because I like Chef John, but mostly because I support Hawaiian pizza.

  • Edwin Ortiz on March 9, 2021

    Man I love these videos but the up-speak gets annoying

  • Mary Kyle on March 26, 2021

    Oh my gosh- I cooked this last year on the 4th- and now I'm doing it for my kids cuz they are coming for Easter!! I actually smoked it on a webber kettle with Hickory and MAPLE for almost 10 hrs-! O..M.G!!!!! But honestly-the BEST rub every invented! And the pork was SO amazing- you can tell I'm way excited about this recipe!! LOL And lets just not even go into the SALSA! HOLY COW! yummmmmmmo! Ya pair this with some home made BBQ beans & Slaw– you are SET!

  • slowmotion Milk on April 2, 2021

    Very nice

  • Taylor Trades on April 8, 2021

    OMG! Sooo good. I made this once. Had to make it again. My friends loved the presentation as well. I cooked the pork on a Pit Boss pellet smoker for 7 hours

  • Thel S on May 13, 2021

    I love your stupid jokes man!

  • Jayson Gaoiran on May 26, 2021

    The utopian court thermodynamically approve because medicine rhetorically attach except a bewildered germany. fallacious, homeless tachometer

  • richard weaver on May 26, 2021

    Hey chef John, did you notice you ate your pulled pork sandwich upside down, hahaaa.

  • Todd Chiang on June 5, 2021

    Wouldn't the acid from the pineapple over tenderize the pork and make it mushy?

  • Zeke Smith on October 5, 2021

    I would notice Mexican vs. other types of oregano. They are quite different!!

  • Gay Preator on December 25, 2021

    Pulled pork, one of the greatest things ever. Will try the pineapple salsa. Like that you didn’t add sugars. The tang is the bonus.

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