Pacific Pork Roast with Pineapple
Transport your taste buds to a tropical paradise with this Pacific Pork Roast with Pineapple. This irresistible recipe features a tender, slow-roasted pork shoulder infused with the sweet and savory flavors of soy sauce, pineapple juice, brown sugar, and aromatic garlic and fresh ginger. Topped with caramelized pineapple rings and a hint of heat from optional chili flakes, every bite is a perfect balance of bold, tropical flair. Seared to golden perfection before a slow oven roast, this dish boasts a melt-in-your-mouth texture that's ideal for your next family dinner or special occasion. Garnished with fresh cilantro and served with the luscious sauce, this flavorful roast pairs beautifully with steamed rice or roasted vegetables for a complete, island-inspired feast. Whether you're a fan of vibrant, fruity flavors or crave a comforting pork dish, this recipe is your ticket to culinary escapism!
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Recipe Information
Ingredients
- 3 pounds pork shoulder roast
- 8 pieces pineapple rings (fresh or canned, drained if canned)
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 0.333 cup soy sauce
- 2 tablespoons brown sugar
- 0.5 cup pineapple juice (reserved from canned pineapple or fresh)
- 1 tablespoon olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon red chili flakes (optional for heat)
- 2 tablespoons cilantro, chopped (for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Pat the pork shoulder roast dry with paper towels and season it evenly with the salt, black pepper, and red chili flakes (if using).
Heat olive oil in a large Dutch oven or oven-safe skillet over medium-high heat. Sear the pork roast on all sides until a golden-brown crust forms, about 2-3 minutes per side. Remove the pork and set aside.
In the same pan, add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn them.
Stir in the soy sauce, brown sugar, and pineapple juice. Scrape the bottom of the pan to deglaze and loosen any browned bits. Let the mixture simmer for 2 minutes.
Return the pork roast to the pan and spoon some of the sauce over the top.
Arrange the pineapple rings around and on top of the pork. Cover the pan with a lid or aluminum foil.
Transfer the pan to the preheated oven and roast for 2.5-3 hours, basting the pork with the sauce every 45 minutes. The pork should be tender and easily pull apart when tested with a fork.
Remove the pan from the oven and let the pork rest for 15 minutes before slicing or shredding.
Garnish the pork with chopped cilantro and serve with the caramelized pineapple, drizzling some of the sauce on top for added flavor. Serve alongside rice or roasted vegetables, if desired.
Nutrition Facts
Calories |
4142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.7 g | 369% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 7446 mg | 324% | |
| Total Carbohydrate | 149.9 g | 55% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 110.6 g | ||
| Protein | 258.4 g | 517% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 5268 mg | 112% | |
*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.
