Step 1

Remove any thick layers of fat or skin from the pork shoulder (a little bit of fat here and there is fine). Cut into large cubes or chunks, about 2 inches. Set aside.

Step 2

Puree the pineapple chunks with an immersion blender stick or a food processor until smooth-ish. Transfer to a mixing bowl. Add salt, pepper, spices, garlic and chipotle peppers and mix.

Step 3

Add the pork chunks and mix with the marinade. Cover the bowl with Clingwrap and marinate for at least 1 hour (overnight is ideal).

Step 4

Add 1 cup of chicken stock to the Instant Pot. Transfer the pork and all of the marinade to the pot, don’t need to stir. Secure and lock the lid. Press Meat/Poultry Button or Pressure Cook and change the time to 35 minutes on high pressure. It will take about 10-15 minutes to come to pressure. Once done, release the pressure naturally (if in a rush, release manually after 10 minutes).

Step 5

Remove pork pieces with a slotted spoon to a bowl and shred with a fork and spoon. Set aside. Reserve the cooking broth as we will need it for later.

Step 6

Preheat the oven to 430 F / 220 C.

Step 7

Spread pre-cooked rice on the bottom of a deep casserole dish or baking tray. Evenly pour about a cup of the pork cooking broth over the rice, this will flavor it. Scatter sweet corn and black beans on top of the rice.

Step 8

Top the casserole with shredded pork and pour another 1/2 – 2/3 cup of the broth over the top. Then top with grated cheese (as much as you like) and pineapple cubes (press them into the pork a little). Pop in the preheated oven, middle shelf, for about 30-35 minutes until cheese is melted and golden and the pineapple looks slightly caramelised. Bits of meat sticking through should look a little browned.

Step 9

In the meantime, combine diced white onion, cilantro and tomato with lime juice and a little salt and set aside. Serve the casserole with some of the fresh salsa scattered over the top and the rest on the side along with some sour cream.