Pineapple and cashew rice salad with hula pork

1.Preheat the oven to 180°C, fan 160°C, gas 4. Mix the pineapple juice, ginger, garlic, soy sauce, ketchup, vinegar and sriracha; season. If the shoulder is in a roll, untie it. Put it into a large casserole, pour over the sauce, making sure it goes in every crevice. Put on the lid; cook in the oven for 3-4 hours, or until tender.

2.Meanwhile, put the cashews in water to soak, if not already soaked overnight. About 30 minutes before the end of the pork's cooking time, pop the pepper strips on a tray, splash with oil; season. Cook until lightly browned.
This is a family favourite. The meat is cooked until it falls apart then pulled and served with a fruity, crunchy rice salad that needs only a splash of olive oil.

3.Cook the rice with the cardamom and 1 teaspoon salt, following the packet instructions. Drain and set aside to cool.

4.Meanwhile, drain the cashews, pat dry and toast with the coconut, separately (the coconut is quicker to cook), on a baking tray in the oven while the pork is cooking until lightly browned. Keep an eye on them as they burn easily and will be done in 3-5 minutes.

5.Toast the pineapple under a hot grill on each side until lightly charred, about 7–10 minutes; set aside to cool. Cut into bite-sized pieces; discard the core. Heat the oil in a small frying pan and cook the spring onions for 5–7 minutes until softened; set aside to cool.

6.Remove the pork from the oven; transfer it to a board. Pour the sauce into a jug. Use two forks to 'pull' the meat into shreds. As soon as all the ingredients for the rice salad are at room temperature, mix them with the herbs; season. Serve straight away with the pulled pork, pepper and the warm sauce in a jug.

7.Alternatively, cover the salad and chill in the fridge for up to 1 day. Let it come to room temperature before serving with the pork and peppers; warm the sauce to serve.

Soak the cashews in cold water overnight. You can cook the pork and pepper in advance and reheat – place the pulled pork in an ovenproof dish with a little of the sauce and the pepper, cover with foil and reheat at the same temperature for 20-30 minutes.