Pineapple Pulled Pork

When you are stuck with trying to think up easy and stress free recipes for a meal, try this for a quick fix. Well, maybe not so quick, as the cooking time is quite long, could be longer for the meat to be really tender and easy to pull apart.

I am using my French oven, not quite a La Creuset, in place of a pressure cooker or slow cooker. You have the option of using a slow cooker or pressure cooker, just make adjustments on the cooking time accordingly.

Pineapple Pulled Pork

600g (1 lb) pork loin

1 onion, sliced in rings

1/2 cup barbecue sauce

2 tablespoons brown sugar

2 tablespoons corn starch

1/3 cup apple cider vinegar

1 can (340ml) beer (I used my homemade pineapple Tepache)

1/2 cup sliced pineapples (fresh or canned)

10 hot dog buns



  • Brown both sides of the pork loin in some oil in a Dutch (or French) oven. Once browned, turn off the flame.
  • Mix the barbecue sauce, sugar, corn starch, vinegar & beer in a bowl.
  • Preheat the oven to 200ºC (400ºF)
  • Spread the onion rings & pineapple slices/chunks over the pork loin.
  • Pour the sauce mix over the pork loin, making sure the loin is covered.
  • Bake in the oven for at least 2 hours.


  • Use 2 forks to pull apart the cooked loin. 
  • Mix the pulled pork into the sauce. If you can wait, keep it overnight in the fridge for the sauce to seep into the meat. 
  • Served with Coleslaw (easy peasey) , salad & whatever you prefer.







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