Pulled Pork

Our pulled-pork recipe has a flavorful and spicy marinade. Using moisture in your Combi-Steam ensures the pork roasts gently for perfect results.



1 pork shoulder or butt, 4-5 pounds
2 cups pineapple juice
1/2 cup soy sauce
1/4 cup balsamic vinegar
3 tablespoons olive oil
2 tablespoons honey
1 tablespoon fresh ginger, grated
2 tablespoons fresh garlic, minced
3 jalapenos, roughly chopped, seeds included
1 sweet onion, roughly chopped
1 bunch cilantro, rinsed and roughly chopped
1 package banana leaves, optional



​*Alternate directions not in a Combi-steam are at the bottom of the recipe.

  1. In a large bowl, combine first 7 ingredients. Whisk to combine and add jalapenos, onion and cilantro.  Place pork in a large food safe plastic bag or vacuum sealing bag. Add marinade and seal to marinade over night or at least 4 hours in the refrigerator.
  2. Remove pork from bag and discard ½ marinade*. Wrap pork in clean banana leaves and place in Miele HUB 62-22, Dutch Oven or roasting pan. If you cannot find banana leave, you can skip this step. Pour reserved marinade in the bottom of the pan. Cover with lid or foil.
  3. Slide on shelf level 1 in the Combi-Steam Oven. Program the oven. Operating Modes / Combination Mode / Convection Bake / 300°F / 2 hours / 60% moisture.  If your cut of meat is on the larger side, you can increase this stage to 2 1/2 hours. 
  4. After stage 1, remove the lid or foil.  Re-program the oven. Combination Mode / Convection Bake / 300°F / 20 minutes / 100% moisture. 
  5. When program is complete, remove from oven and use two forks to pull meat off the bone.  


*Alternately, you can cook in any Miele oven on Surround Mode @ 320°F using the middle rack level.  Roast pork 3 ½ - 4 hours or until the internal temperature is 190°F or higher.


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