Our slow-cooker piña colada pork recipe with pineapple and creamy coconut cheers up any dull autumn day

Yields:

6

Prep Time:

15 mins

Cook Time:

5 hrs

Total Time:

5 hrs 15 mins

• 2 Tbsp. olive oil
• 1 kg pork shoulder, cut into chunky 4-5cm cubes
• 200 ml coconut cream
• 300 ml pineapple juice
• 1 Tbsp. onion granules
• 2 tsp. garlic granules
• 2 tsp. oregano
• 1 tsp. cumin
• 1 1/2 tsp. turmeric
• 1 1/2 tsp. smoked salt
• 1 yellow scotch bonnet
• 270 g baby peppers, halved and seeds removed 
• 1 small pineapple, peeled and cut into chunks  
• Handful fresh coriander, roughly chopped  
• 1 jumbo spring onion, thinly sliced 
• Microwave rice, to serve  

• 1. Step 1Heat the oil in a large frying pan and brown the pork for 4-5min until golden all over. You may need to do this in two batches. Place the pork in a slow cooker. Alternatively, you can add the pork straight to the slow cooker without browning, but it does add more depth of flavour if you brown the meat first. 
  2. Step 2In a jug, mix together the coconut cream, pineapple juice, onion and garlic granules, oregano, cumin, turmeric and salt. Pour this into the slow cooker and add the scotch bonnet, whole. Cover and cook on high for 4hours. 
  3. Step 3Add the peppers to the slow cooker and stir well to make sure they are well combined. Cover and cook for a further hour. 
  4. Step 4Meanwhile, heat a griddle pan over a medium heat and griddle the pineapple chunks until lightly charred. Once the peppers are cooked, stir the pineapple through the pork. You can skip the griddling stage but again, the griddling helps intensify the flavour. Leave the stew in the slow cooker, covered, for 10min for the pineapple to heat through. 
  5. Step 5Serve the stew garnished with coriander and spring onion, with cooked rice to serve.  

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