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Article: Cumin Spiced Pulled Pork Recipe

Cumin Spiced Pulled Pork Recipe
Recipe

Cumin Spiced Pulled Pork Recipe

Discover your new favorite slow-roasted pork recipe that’s full of flavor and easily served with any style of cuisine. Serve this delicious Cumin Spiced Pulled Pork for any occasion and spice up your weekly menu! Not only is this recipe simple to make, but it’s a versatile dish that can be served in a multitude of ways. Whether you are craving pork tacos, Cuban sandwiches, or a rice bowl, this spiced pulled pork will become a weekly favorite.

This delicious dish is flavorful, versatile, and a family-favorite! One of our personal favorite ways to serve this pork is for taco night paired with corn tortilla shells, fresh pico de gallo, cotija cheese, and mango salsa...anyone else hungry now? 

This recipe could not be easier! First, prepare the pork butt for overnight marinating and then slow roast in the oven when ready to serve. We recommend cooking the pork in a dutch oven from one of our favorites cookware companies, Staub. 

A Few Key Ingredients: 

  • Pork – We recommend using a pork butt for easy slow roasting.  

  • Pineapple Juice – A fresh tangy ingredient that adds just the right amount of sweetness.  

  • Fresh Ginger – Provides a subtle yet still noticeable flavor.  

 

Spice up your go-to taco recipe with this simple and flavorful Cumin Spiced Pulled Pork! You’ll love the versatility of the delicious recipe. Plus, it’s even better the next day so save the leftovers to top off a bowl of cheese grits or hashbrowns for a next-level brunch menu. 


Cumin Spiced Pulled Pork 

Serves 8 

4 - 5 pound pork butt  

2 teaspoons ground cumin  

Ground black pepper 

2 cups pineapple juice  

¾ cup soy sauce 

¼ cup balsamic vinegar  

2 tablespoons olive oil  

2 tablespoons honey  

4 teaspoons fresh ginger, peeled and minced  

1 Vidalia onion, finely chopped  

1 bunch fresh cilantro, chopped  

3 fresh jalapeño peppers, seeded and chopped  

6 garlic cloves, minced  

Salt and coarsely ground black pepper, to taste

 

Rub pork butt with cumin and black pepper and place in an extra-large glass or plastic bowl. In another large bowl, combine pineapple juice, soy sauce, balsamic vinegar, olive oil, honey, ginger, onion, cilantro, jalapeños, and garlic. Pour mixture over pork, cover and refrigerate overnight for 12 hours, turning pork once.  
 
Preheat oven to 325 degrees.  
 
Pour half of the marinade from pork into small bowl, cover, and refrigerate.  
 
Bake pork in large roasting pan, covered for 3 ½ hours. Remove from oven. Uncover, allow pork to cool slightly, and use a fork to shred meat. Discard pan drippings. Place shredded pork in a clean pan.  
 
Boil reserved marinade for 5 minutes to slightly reduce. Pour the desired amount of boiled marinade over pork.  
 
Return pork to oven and roast uncovered until crisp. Add additional cumin, salt and pepper to taste.

 

Serve It Up  

 

Signature White 13” Ruffle Best Bowl  

We recommend using a shallow bowl like the Signature White 13” Ruffle Best Bowl for shredding and serving the roasted pork.

Signature White Ruffle Dipping Bowl 

Serve up a side of salsa or your favorite dipping sauce in our Signature White Ruffle Dipping Bowl. 

 

 

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