Pineapple Chili Pulled Beef (Print version)

Pineapple-spiked slow-cooked pulled beef with chili heat on soft buns, topped with cabbage and cilantro.

# Ingredient List:

→ Beef & Seasoning

01 - 3.3 lbs beef chuck roast
02 - 1 tbsp sea salt
03 - 1 tsp freshly ground black pepper
04 - 1 tbsp olive oil

→ Pineapple Chili Sauce

05 - 1 large onion, thinly sliced
06 - 3 cloves garlic, minced
07 - 1 red chili pepper, seeded and chopped
08 - 1 can (12 oz) crushed pineapple in juice, undrained
09 - ½ cup tomato puree
10 - 3 tbsp brown sugar
11 - 2 tbsp apple cider vinegar
12 - 1 tbsp soy sauce
13 - 1 tsp ground cumin
14 - 1 tsp smoked paprika

→ Sandwich Assembly

15 - 6 soft sandwich buns
16 - 1½ cups shredded red cabbage
17 - ½ cup fresh cilantro leaves
18 - Optional: mayonnaise or aioli for spreading

# How To Make It:

01 - Pat the chuck roast dry with paper towels and season generously on all sides with sea salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, approximately 3 minutes per side.
03 - Transfer the seared beef to a slow cooker, or leave it in the Dutch oven. Scatter the thinly sliced onion, minced garlic, and chopped red chili pepper around and over the meat.
04 - In a mixing bowl, combine the crushed pineapple with its juice, tomato puree, brown sugar, apple cider vinegar, soy sauce, ground cumin, and smoked paprika. Stir until well blended, then pour the sauce evenly over the beef and aromatics.
05 - Cover and cook on low for 6 hours, or on high for 3 to 4 hours, until the beef is fork-tender and pulls apart with minimal effort.
06 - Remove the beef from the cooking liquid and shred it using two forks. Return the shredded meat to the slow cooker and toss thoroughly with the sauce to coat evenly.
07 - Lightly toast the sandwich buns in a dry skillet or under a broiler until golden on the cut sides.
08 - Mound the saucy pulled beef generously onto each toasted bun. Top with shredded red cabbage and fresh cilantro leaves. Add a smear of mayonnaise or aioli if desired. Serve immediately.

# Expert Advice:

01 -
  • The sweetness of crushed pineapple tames the chili heat in a way that surprises everyone who tries it.
  • Six hours in the slow cooker transforms a humble chuck roast into something that falls apart with just a glance.
02 -
  • Do not skip the searing step because that browning creates flavor that the slow cooker alone cannot replicate.
  • The sauce will look thin at first but it reduces and thickens beautifully once you shred the beef back into it.
03 -
  • Let the beef rest in the sauce for ten minutes after shredding before assembling sandwiches so the meat reabsorbs the liquid.
  • If you want thicker sauce for tacos or rice bowls, remove the lid for the last thirty minutes of cooking.

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