Pineapple Thai Pulled Pork

Pineapple Thai pulled pork is a fun fusion dish combining melt-in-your-mouth slow-cooked pork with the sweet tropical flavor of pineapple and the bold, aromatic profile of Thai cuisine. This Paleo and Whole30 friendly version is high-protein and bursting with flavor. We like serving it with a crunchy slaw like this Whole30 Coleslaw.

Why You’ll Love This Recipe

Versatility: You can pile it high on slider buns, serve it in tacos, or load it over cauliflower rice with fresh slaw and cilantro for an easy, high-protein bowl.

Incredible Leftovers: The rich sauce coats the shredded meat perfectly, and the flavors actually improve the next day, making this pineapple Thai pulled pork fantastic for weekly meal prep.

It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.

Ingredients You Will Need

Pork shoulder: is a cut of meat from the pig’s shoulder just above the front legs. I like Grass Roots Coop for my meat purchases.

Pineapple: is a tropical plant with sweet edible fruit. It is loaded with vitamins and antioxidants. I used canned for this recipe, unsweetened in its own juices.

Coconut cream: is ideal for dairy-free dishes, providing a creamy texture to the pineapple Thai pulled pork with a taste that is very mild and usually hidden by other flavors.

Coconut aminos: is a gluten free and soy-free alternative to traditional soy sauce.

Garlic: adds a savory note that enhances the dish with its bold and aromatic flavor.

Ginger root: imparts a zesty, warm flavor that elevates the overall taste with a hint of spiciness and a deep aroma.

Curry paste: is a concentrated, wet blend of ground herbs, spices, and aromatics used as a flavor base. It is available in 3 heat levels. Green: The spiciest variety, made with fresh green chilies, lemongrass, and kaffir lime. Red: A highly versatile, medium-spicy paste made with dried red chilies. Yellow: Milder and slightly sweeter, heavily featuring turmeric and cumin.

Salt and black pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.

Fresh cilantro: has a flavor that is often described as bright, herbaceous, and citrusy.

Lime: are a small, green citrus fruit know for its sour taste and high vitamin C content.

Instructions

Place the pork in a slow-cooker: fat side up.

Mix together: coconut aminos, coconut cream, juice from the pineapple can, curry paste, garlic, ginger, salt and pepper. Pour over the pork.

Place the pineapple slices: on top of the pork.

Cover and cook: 5 hours on low or 4 hours on high.

Remove pineapple slices: and set aside.

Remove pork: to a rimmed sheet pan and shred it.

Return to slow-cooker: and mix well with the sauce.

Plate: with pineapple slice, chopped cilantro, and lime wedges.

Enjoy!

Recipe Tips and Tricks

Mushy Pork Warning: Pineapple’s natural enzymes can turn pork into mush if left to cook in a slow cooker for (10+) hours while you’re at work. If using a slow cooker, cook on low for 5-6 hours.

Thicken The Sauce: If you want a thicker sauce, add an arrowroot slurry made of 1 tbsp arrowroot and 1 tbsp water. Stir into sauce before adding the shredded pork back in.

Reverse Sear for Texture: Remove the shredded pork from the braising liquid, spread it on a baking sheet, and broil it for 5–8 minutes to get crispy, caramelized edges.

Recipe Variations

Coconut Milk Variations: Full-fat canned coconut milk provides the best creamy, rich curry texture. Avoid the carton-style “coconut milk beverage” used for cereal, as it is too watery.

Balancing Sweetness: Pineapple is highly sweet. If your curry base needs more acidity and umami, add a splash of fish sauce and fresh lime juice just before serving.

Storage Tips

You can store this pineapple Thai pulled pork in the fridge for up to 4 days when placed in an airtight glass container.

FAQ’s About Pineapple Thai Pulled Pork

What is the best cut of pork to use?

Always use pork shoulder (often called Boston butt). It contains enough fat and connective tissue to melt down during long, slow cooking, resulting in tender, juicy pulled pork rather than dry meat.

What should I serve with Pineapple Thai Pulled Pork?

You can serve it over a bed of cauliflower rice, top it with a fresh cilantro-lime or Whole30 coleslaw, or pile it into lettuce cups.

Will the pineapple make the meat mushy?

Pineapple contains bromelain, a natural enzyme that actively tenderizes meat. If you marinate raw pork in pineapple juice or cook it for too long, the meat can get overly mushy. To avoid this, stick to short marinades (max 4 hours) or simply cook the pork alongside the pineapple without pre-marinating for days.