The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hawaiian Sweet and Sour Pulled Pork
Bring tropical flavours to the dinner table with this Hawaiian-inspired pulled pork. Tender slow-cooked free-range British pork simmered with a sweet and tangy mix of tamari, honey, ketchup and vinegar. A zingy lime and vegetable rice, studded with juicy pineapple, soaks up the flavours.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 50g honey
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 140g tinned pineapple (pineapple, pineapple juice)
- 4 tbsp apple cider vinegar
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lime
- 8 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 3 spring onion
- 600g British pulled pork
- 1 carrot
- 2 pepper
- 160g brown rice (brown rice (100%))
Nutritional Information
Calories: 553
Protein: 39g
Carbs: 61g
Fat: 16g
Hawaiian Sweet and Sour Pulled Pork
Bring tropical flavours to the dinner table with this Hawaiian-inspired pulled pork. Tender slow-cooked free-range British pork simmered with a sweet and tangy mix of tamari, honey, ketchup and vinegar. A zingy lime and vegetable rice, studded with juicy pineapple, soaks up the flavours.
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Cooking Instructions
- Bring a large saucepan filled with salted boiling water to a boil. Add the rice and boil for 25-30 mins, until cooked. Dice the carrot into 1cm cubes (peel optional). Add the carrot for the final 10 mins of cooking, then drain altogether.
- Meanwhile, drain the pineapple (reserving the juice) and cut each piece in half. Quarter the lime. Place the pineapple and juice from half the lime into a small bowl. Mix and set aside.
- Make the sweet and sour sauce; mix the ketchup, tamari, vinegar, honey, half the ginger and garlic paste and 3 tbsp pineapple juice in a small bowl. Dice the pepper into 1cm squares. Thinly slice the spring onions.
- Heat a large saucepan on medium-high heat. Add the pork and all its juices and bring to a boil, breaking up the pork with a spoon. Simmer for 5-10 mins, until the liquid reduces by half. Stir in the sweet and sour sauce and cook for 1 min, until thickened and sticky. Remove from the heat.
- Reheat the rice saucepan with 1 tbsp oil to medium-high heat. Add the pepper and cook for 4-6 mins, until softened. Add the remaining garlic and ginger paste, cook for 1 min, then add the spring onions, cooked rice and carrot. Season with sea salt and black pepper and mix.
- Serve the rice on plates with the pulled pork. Top with the pineapple and garnish with the remaining lime, cut into wedges.
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