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Sticky Pulled Pork with Black Beans

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.


  • 1.5 lbs (680 g) boneless pork shoulder, trimmed of excess fat
  • 2 Tbsp (30 mL) ground ginger powder
  • 1 Tbsp (15 mL) garlic powder
  • 1 tsp (5 mL) onion powder
  • 1/2 tsp (2 mL) black pepper
  • 2 tsp (10 mL) toasted sesame seed oil
  • 1/2 cup (125 mL) coconut milk
  • 1/2 cup (125 mL) reduced sodium soy sauce
  • 2 Tbsp (30 mL) Asian sweet chili sauce
  • 1 Tbsp (15 mL) fish sauce
  • 1/2 Tbsp (7 mL) sriracha sauce, or more to taste
  • 1 Tbsp (15 mL) cornstarch
  • 1 Tbsp (15 mL) water
  • 2 cups (500 mL) cooked black beans (a 540 mL can, drained & rinsed)
  • Pineapple Cucumber Salsa

  • 1 English cucumber, diced
  • 1 cup (250 mL) diced pineapple
  • 1/2 cup (125 mL) diced red onion
  • Garnish

  • sliced green onion
  • toasted sesame seeds


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.



  • If you want a thicker sauce, remove half the sauce before adding the cornstarch slurry.
  • Fresh, frozen or canned pineapple all work for the salsa! Feel free to substitute with mango if you prefer.

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