Slow-cooked Hoisin Pulled Pork Buns with Pineapple Chutney

Pineapple Chutney

• ½ fresh red chilli, deseeded if desired
• 100 g red pepper, cut in pieces (3 cm)
• 1000 g pineapple, peeled, cut in pieces (3 cm)
• ½ tsp chipotle chilli flakes
• ¼ tsp ground turmeric
• 1 tsp mustard seeds
• 50 g apple cider vinegar
• 200 g jam sugar

Hoisin Pulled Pork

• 10 g vegetable oil
• 150 g onions, quartered
• 3 garlic cloves
• 15 g fresh root ginger, peeled, cut in round slices (2 mm)
• 800 g pork shoulder, boneless, in one piece
• 40 g tomato purée
• 1 chicken stock cube (for 0.5 l), crumbled
  of 1 heaped tsp chicken stock paste, homemade
• 200 g water
• 220 g hoisin sauce, plus extra for serving
• 40 g light brown sugar
• 1 Tbsp soy sauce
• ½ tsp Chinese five spice powder
• 6 brioche burger buns
• 2 - 3 little gem lettuce, for serving