Heat the oil in a wide bottomed pan and season the pork with salt and pepper. Place in the pan and sear on all sides (2-3 minutes per side)
Remove and place in a large roasting tin
Add the onions and sliced peppers to the pan and cook until softened. Add in the cans of pineapple chunks ensuring to get all the stuck bits at the bottom of the pan and these are bursting with flavor and definitely do not want to get left behind.
Add in the chicken stock and honey and allow to simmer for a few minutes.
Pour over the pork shoulder ensuring all side are coated then place into the oven uncovered until super tender and falling apart which should take around four hours.
Once cooked remove from the oven. Skim and fat from the top of the cooking liquid then shred the pork and mix in with the juices.
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I served this in both hard and soft taco shells with the shredded lettuce, sliced avocado and sliced roasted peppers.
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