Hawaiian Pork
Transport your taste buds to the tropics with this irresistible Hawaiian Pork recipe, a perfect blend of sweet, savory, and tangy flavors. Tender, slow-cooked boneless pork shoulder is seasoned with a simple spice rub and braised in a luscious pineapple-infused sauce made with soy sauce, brown sugar, fresh ginger, and garlic. The result? Meltingly soft, shredded pork coated in a glossy, flavor-packed glaze. Served over a bed of fluffy white rice and garnished with sliced green onions and sesame seeds, this dish is a show-stopping dinner that's perfect for weeknights or special occasions. With minimal prep time and oven-braising magic, this tropical-inspired recipe delivers bold flavor without the fuss. Keywords: Hawaiian Pork recipe, slow-cooked pork, pineapple pork, tropical dinner ideas, shredded pork.
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Recipe Information
Ingredients
- 2 lbs pork shoulder (boneless)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup canned pineapple chunks with juice
- 0.25 cup soy sauce
- 0.25 cup brown sugar
- 2 tbsp rice vinegar
- 1 tbsp ginger (fresh, minced)
- 3 cloves garlic (minced)
- 2 tbsp cornstarch
- 2 tbsp water (for cornstarch slurry)
- 2 stalks green onions (sliced)
- 1 tbsp sesame seeds (optional for garnish)
- 4 cups cooked white rice (for serving)
Instructions
Preheat your oven to 325°F (165°C).
In a small bowl, combine salt, black pepper, garlic powder, and paprika. Rub this seasoning mixture all over the pork shoulder.
Heat a large oven-safe skillet or Dutch oven over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. Remove from heat.
In a separate bowl, mix the pineapple chunks (with juice), soy sauce, brown sugar, rice vinegar, minced ginger, and minced garlic.
Pour the pineapple mixture over the seared pork shoulder in the skillet or Dutch oven.
Cover with a lid or tightly with aluminum foil. Place in the preheated oven and cook for 2.5 to 3 hours, until the pork is tender and easily pulls apart with a fork.
Once the pork is cooked, transfer it to a cutting board and shred it into bite-sized pieces using two forks.
Skim excess fat from the liquid in the skillet. Place the skillet on the stove over medium heat and bring the sauce to a simmer.
In a small bowl, combine the cornstarch and water to create a slurry. Gradually whisk this into the simmering sauce, stirring constantly, until the sauce thickens, about 2-3 minutes.
Return the shredded pork to the skillet, mixing it with the thickened sauce until fully coated and warmed through.
Serve the Hawaiian pork over a bed of cooked white rice. Garnish with sliced green onions and sesame seeds, if desired.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 14.9 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 615 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
