Pork with Pineapple and Chiles

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

Here’s a hearty meal of spicy braised pork, with just a touch of sweet-and-sour action from the pineapple, which is pureed into a sauce.


  • 1 tablespoon ancho chile powder
  • teaspoons salt
  • 1 teaspoon ground cumin
  • pounds (1.2 kg) pork country-style ribs
  • 1 tablespoon vegetable oil
  • 2 cups (330 g) cubed fresh pineapple
  • 4 dried chiles de árbol
  • 2 cups (370 g) long-grain white rice



In a cup, stir together the chile powder, salt, and cumin. Put the pork in the slow cooker and toss it with the spice mixture to coat it. In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add half of the pork and cook until just browned on the bottom, about 2 minutes, then turn and brown the other side. Return to the cooker and repeat with the remaining pork.

Pour ½ cup (120 ml) water into the hot skillet and scrape up any browned bits, then pour the liquid into the cooker. Pile the pineapple on top of the pork and tuck the chiles into the pineapple and pork. Cover and cook on low for 8 hours.


Put the rice in a sieve and rinse very well under running water. Dump into a 2-quart (2-L) saucepan and add cups (540 ml) water and a good pinch of salt. Bring to a boil over high heat, stir once to unstick any grains, then cover and cook over the lowest heat for 14 minutes, or until all the water is absorbed and the rice is tender. Let stand, covered, for 3 minutes, then fluff with a fork or spatula.

Using a slotted spoon, transfer the pork and half of the pineapple to a bowl. With an immersion blender, puree the sauce in the cooker. Season with more salt, if needed, return the pork and pineapple to the cooker, and serve with the rice.