Peri peri pulled pork vetkoek with braaied pineapple atchar

Peri-peri spiced pork shoulder is slow-roasted until fork-tender, then shredded into a rich, tangy braising liquid and piled generously into freshly fried vetkoek. A smoky, sweet and spicy braaied pineapple atchar adds a vibrant finishing touch, making this a satisfying and flavour-packed South African street food favourite.

Cut:
  • Portions: 4
  • Prep: 30 minutes (plus 2 hours marinating and 1 hour 20 minutes proving time)
  • cook: 3 hours 30 minutes

Ingredients

For the peri peri pulled pork

  • 1.2 kg boneless pork shoulder
  • 2 Tbsp (30 ml) olive oil
  • 2 Tbsp (30 ml) Cape Herb & Spice Portuguese Peri Peri Rub
  • 1 tsp (5 ml) Cape Herb & Spice Smoked Paprika
  • Olive oil, for searing
  • 1 large onion, diced
  • 5 garlic cloves, lightly crushed
  • 180 ml chicken stock
  • 180 ml apple juice
  • 1 Tbsp (15 ml) tomato paste
  • 1 Tbsp (15 ml) Worcestershire sauce
  • 1½ Tbsp (22.5 ml) apple cider vinegar
  • 2 tsp (10 ml) brown sugar
  • 2 bay leaves
  • 2 sprigs fresh thyme

For the braaied pineapple atchar

  • ½ medium pineapple, peeled, cored and cut into thick slices
  • 1 Tbsp (15 ml) olive oil
  • 1 tsp (5 ml) mustard seeds
  • 1 tsp (5 ml) coriander seeds
  • ½ small red onion, finely sliced
  • 2 tsp (10 ml) fresh ginger, grated
  • ½ tsp (2.5 ml) ground turmeric
  • ½ tsp (2.5 ml) Cape Herb & Spice Smoked Paprika
  • 1 red chilli, optional
  • 1 small Granny Smith apple, grated
  • 1½ Tbsp (22.5 ml) brown sugar
  • 60 ml apple cider vinegar
  • 2 Tbsp (30 ml) water
  • Salt, to taste

For the vetkoek

  • 300 g cake flour
  • 7 g instant yeast
  • 1 Tbsp (15 ml) sugar
  • 1 tsp (5 ml) salt
  • 200 ml lukewarm water
  • 1 Tbsp (15 ml) sunflower oil
  • Vegetable oil, for deep frying

Method

For the peri peri pulled pork:

Rub the pork with the olive oil. Combine the Cape Herb & Spice Portuguese Peri Peri Rub and Cape Herb & Spice Smoked Paprika in a bowl and use three quarters of the spice mix to massage over the pork, setting the remaining spice mix aside. Cover and refrigerate the pork for at least 2 hours, or overnight for maximum flavour. Preheat the oven to 150°C. Heat a little oil in a large Dutch oven over medium-high heat and brown the pork well on all sides, then remove and set aside. Add the onion and garlic to the pot and cook until softened, then add the remaining spice mix and toast until fragrant, adding a splash of apple cider vinegar to loosen the mixture and deglaze the pan if it becomes dry. In a separate bowl, whisk together the chicken stock, apple juice, tomato paste, Worcestershire sauce, apple cider vinegar and brown sugar. Return the pork to the pot and pour over the stock mixture so that the liquid covers two thirds of the meat rather than submerging it completely. Add the bay leaves and thyme, cover tightly with a lid or foil and roast for 2½ to 3 hours, or until the pork is fork-tender, removing the cover during the final 20 minutes to allow the pork to caramelise. Transfer the pork to a board and shred using two forks, then skim any excess fat from the cooking liquid and return the shredded pork to the sauce.

For the braaied pineapple atchar:

Prepare a medium-hot fire. Brush the pineapple slices with olive oil and braai or grill for 2 to 3 minutes per side, until lightly charred, then allow to cool slightly before dicing into small pieces. Toast the mustard and coriander seeds in a saucepan over medium heat until fragrant, then add the onion and ginger and cook for 2 to 3 minutes. Stir in the turmeric, smoked paprika and fresh chilli, if using, and cook for 1 minute. Add the braaied pineapple, grated apple, brown sugar, apple cider vinegar, water and a pinch of salt, and simmer gently for 30 minutes, stirring occasionally, until lightly sticky but still chunky.

For the vetkoek:

Combine the flour, yeast, sugar and salt in a large bowl. Add the lukewarm water and sunflower oil and knead for 8 to 10 minutes until smooth and elastic. Cover and leave to rise for 1 hour, or until doubled in size, then divide into 8 to 10 portions, cover and rest for a further 20 minutes. Heat the oil to 170°C, or until it begins to shimmer, and test by placing a small piece of dough into the oil, which should rise to the top and sizzle when ready. Fry the vetkoek until puffed and golden, about 3 to 4 minutes per side, then drain on paper towel and keep warm.

To assemble:

Split open the warm vetkoek and fill generously with the pulled pork, then top with spoonfuls of the braaied pineapple atchar and serve immediately.

Serving suggestion: The original prep time listed 2½ to 3 hours as proving time, but that figure actually reflects the pork’s oven braising time, which is already captured under cooking time. The vetkoek dough itself only proves for 1 hour plus a further 20 minute rest, so the prep time above has been corrected to reflect the vetkoek’s actual proving time of 1 hour 20 minutes. Please confirm this reads correctly.