Maple Glazed Pineapple with Beak & Sons Ready to Pull Pork Shoulder
Maple Glazed Pineapple with Beak & Sons Ready to Pull Pork Shoulder
Beak & Sons crafts premium, sous-vide meats that make life easy for Aussie families. With high-quality Australian proteins, time-tested recipes and pre-prepared convenience, the slow-cooked dishes like Smoked Beef Brisket and Ready to Pull Pork Shoulder deliver restaurant-quality flavour, ready to heat and enjoy in under 30 minutes. Available at selected stores across Australia.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 pack Beak & Sons Ready to Pull Pork Shoulder
- Maple Glazed Pineapple
- 500g fresh pineapple, peeled, cored & sliced into wedges
- 55g 100% pure Canadian maple syrup
- 25g brown sugar
- ½ tsp cinnamon
- Sea salt & chilli flakes, optional
Method
- Combine maple syrup, brown sugar and cinnamon in a mixing bowl and whisk until combined. Add pineapple wedges and marinate for 30 mins or longer.
- Preheat your barbecue or grill to medium heat and lightly oil the grill plate.
- Grill pineapple, flipping approx. every min for 5–6 mins until chargrilled marks appear. Be careful not to singe the pineapple.
- Alternatively on the stovetop, in a large pan heat the glazed mixture over medium heat. Toss the pineapple in the glaze and cook for approx. 5–7 mins or until the pineapple becomes slightly caramelised.
- Once the pineapple is glazed and tender, remove from the heat. Sprinkle with a pinch of sea salt and chilli flakes for an extra flavour boost.
- Remove the outer packaging of the Beak & Sons Ready to Pull Pork Shoulder. Open the meat pouch with scissors and empty the contents (meat and sauce) into a foil tray. Place the tray on the barbecue, away from direct flame.
- Remove the pork from the sauce and place it directly on the barbecue grill. Close the lid and grill for 10 mins to develop a charred exterior.
- Return the grilled pork to the foil tray with the sauce. Close the lid and grill for an additional 10 mins to heat through and meld flavours.
- Remove from grill and pull apart with a fork.
- Serve immediately with glazed pineapple.
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