Black beans add delicious fibre and texture to this easy pulled pork recipe! The Pineapple Cucumber Salsa, along with the flavours & spices in this recipe add a wonderful Hawaiian & Asian vibe to this dish.
1.5lbs(680 g) boneless pork shoulder, trimmed of excess fat
2Tbsp(30 mL) ground ginger powder
1Tbsp(15 mL) garlic powder
1tsp(5 mL) onion powder
1/2tsp(2 mL) black pepper
2tsp(10 mL) toasted sesame seed oil
1/2cup(125 mL) coconut milk
1/2cup(125 mL) reduced sodium soy sauce
2Tbsp(30 mL) Asian sweet chili sauce
1Tbsp(15 mL) fish sauce
1/2Tbsp(7 mL) sriracha sauce, or more, to taste
1Tbsp(15 mL) cornstarch
1Tbsp(15 mL) water
2cups(500 mL) cooked or canned black beans, drained & rinsed (see notes)
Pineapple Cucumber Salsa
1English cucumber, diced
1cup(250 mL) diced pineapple (see notes)
1/2cup(125 mL) diced red onion
Garnish
sliced green onion
toasted sesame seeds
Directions
Use paper towels to pat the pork dry. In a small bowl, mix together ginger powder, garlic powder, onion powder, and pepper. Rub all sides with the spice mix until it is gone.
Heat a large skillet over high heat. Once hot, add sesame oil, and sear the pork on all sides. Place in a slow cooker and set aside.
Combine coconut milk, soy sauce, sweet chili sauce, fish sauce and sriracha sauce in a bowl. Whisk well, and pour over the pork.
Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours.
Remove pork and shred with two forks. Whisk together cornstarch and water to create a slurry, and then whisk the slurry into the sauce left in the crockpot. Add the pork and black beans back to the crockpot and cook on high for another 20 minutes.
In a bowl, mix together salsa ingredients and set aside until ready to serve.
Serve with rice or coleslaw, the pineapple/cucumber salsa and top the pulled pork with green onion and sesame seeds, if desired.
Notes
A 19 oz (540 mL) can of black beans, drained and rinsed, yields 2 cups (540 mL) cooked beans. To cook up a batch of dry beans, check out our websitefor more info!
Fresh, frozen or canned pineapple all work for the salsa! Feel free to substitute with mango if you prefer.
If you want a thicker sauce, remove half the sauce before adding the cornstarch slurry.
1.5lbs(680 g) boneless pork shoulder, trimmed of excess fat
2Tbsp(30 mL) ground ginger powder
1Tbsp(15 mL) garlic powder
1tsp(5 mL) onion powder
1/2tsp(2 mL) black pepper
2tsp(10 mL) toasted sesame seed oil
1/2cup(125 mL) coconut milk
1/2cup(125 mL) reduced sodium soy sauce
2Tbsp(30 mL) Asian sweet chili sauce
1Tbsp(15 mL) fish sauce
1/2Tbsp(7 mL) sriracha sauce, or more, to taste
1Tbsp(15 mL) cornstarch
1Tbsp(15 mL) water
2cups(500 mL) cooked or canned black beans, drained & rinsed (see notes)
Pineapple Cucumber Salsa
1English cucumber, diced
1cup(250 mL) diced pineapple (see notes)
1/2cup(125 mL) diced red onion
Garnish
sliced green onion
toasted sesame seeds
1
Use paper towels to pat the pork dry. In a small bowl, mix together ginger powder, garlic powder, onion powder, and pepper. Rub all sides with the spice mix until it is gone.
2
Heat a large skillet over high heat. Once hot, add sesame oil, and sear the pork on all sides. Place in a slow cooker and set aside.
3
Combine coconut milk, soy sauce, sweet chili sauce, fish sauce and sriracha sauce in a bowl. Whisk well, and pour over the pork.
4
Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours.
5
Remove pork and shred with two forks. Whisk together cornstarch and water to create a slurry, and then whisk the slurry into the sauce left in the crockpot. Add the pork and black beans back to the crockpot and cook on high for another 20 minutes.
6
In a bowl, mix together salsa ingredients and set aside until ready to serve.
7
Serve with rice or coleslaw, the pineapple/cucumber salsa and top the pulled pork with green onion and sesame seeds, if desired.
