Totally tropical New Year’s Eve

Welcome e in 2026 with fruity flavours and bold, bright plates to make a party at home feel like a sunshine getaway

recipes ANNA GLOVER

photographs LOUISE HAGGER

Pineapple pulled pork

Pineapple pulled pork

Pork shoulder is a budget-friendly cut, so it’s a great way to feed a crowd without breaking the bank. You could also use a slow cooker, if you like – put the pork on low for 8-10 hrs until fall-apart tender.

SERVES 6 PREP 30 mins

COOK 4-6 hrs EASY ❄

1.5kg pork shoulder joint

1 bunch of spring onions, roughly chopped

500ml pineapple juice

4 tbsp cider vinegar

3 bay leaves

1 small cinnamon stick

For the dry rub

½ tsp ground allspice

1 tsp dried oregano

2 tsp garlic granules

1 tsp dried chilli flakes

2 tsp smoked paprika

2 tbsp light brown soft sugar

To serve

warmed corn tortillas

jalapeño slices

coriander leaves

lime wedges

1 Combine the dry rub ingredients with a few grinds of black pepper and 2 tsp salt. Rub this all over the pork, then transfer to a baking dish or deep roasting tray. Heat the oven to 180C/160C fan/gas 4. Add the spring onions, pineapple juice, vinegar, bay leaves and cinnamon stick to the dish, then cover with a scrunched-up piece of of baking parchment and double-wrap in foil, sealing tightly to trap in the steam. Cook for 4-6 hrs until the meat is tender and can be easily shredded using two forks, topping up the base of the dish with water if needed and checking every 1-2 hrs. Once cool, will keep chilled for up to two days.