Paprika pork with pineapple Recipe

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4 - 6




15 min


2 hr 30 min

This is a deliciously spicy dish which combines boned pork shoulder with tangy pineapple and yoghurt. The flavours complement one another perfectly – pineapple always goes so well with pork. Pop this dish in the oven for a few hours while you get on with other things and come back to a rich and warming meal which the family will love. Serve with rice or noodles or new potatoes and a green vegetable.


  • 700g boned pork shoulder
  • 2 tbsp plain flour
  • Salt and freshly ground black pepper
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • 1 clove garlic, crushed
  • 3 tbsp paprika pepper
  • 300ml hot beef stock
  • 100g mushrooms, sliced
  • 280g can pineapple chunks in fruit juice
  • 150g carton natural yoghurt
  • 2 tsp cornflour


  • Preheat oven to 170⁰C/325⁰F/Fan 150⁰C/Gas Mark 3.

  • Cut the pork into bite sized pieces, trim away any excess fat and put into a bowl.

  • Mix the flour with the salt, freshly ground black pepper and cumin and add to the pork.

  • Mix everything together well ensuring that the pork is evenly coated with the flour.

  • Heat the oil in a large casserole dish and brown the pork all over.

  • Add the garlic, paprika, stock, mushrooms and pineapple chunks and juice. Bring to the boil, stirring well.

  • Cover and transfer to the oven for 2 ½ hours until the pork is tender and the sauce rich and thickened.

  • Mix together the yoghurt and cornflour and stir into the casserole. Serve with rice or noodles.

More Recipe Ideas

Top Tip

Try adding canned beans to this recipe – Borlotti or cannellini beans are good – simply drain and add to the casserole about 30 minutes before the end of the cooking time.

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