Pineapple Pork Roast
Transform your dinner table with the irresistible flavors of this Pineapple Pork Roast, a perfect balance of sweet, savory, and tangy notes. Featuring a tender, slow-roasted pork shoulder infused with a luscious sauce made from juicy pineapple chunks, caramelized brown sugar, savory soy sauce, and a hint of aromatic ginger and garlic, this recipe brings a tropical twist to a hearty classic. The pork is seared to golden perfection before roasting to melt-in-your-mouth tenderness, all while being basted in a flavorful pineapple glaze that thickens into a rich, glossy sauce. Serve this showstopping dish alongside fluffy white rice or roasted vegetables for a meal that’s both comforting and elegant. Whether you're hosting a special occasion or simply craving bold, vibrant flavors, this Pineapple Pork Roast is sure to impress! Perfect for your Sunday dinner needs or any time you want a tropical-inspired feast.
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Recipe Information
Ingredients
- 3 pounds Pork shoulder roast
- 20 ounces Pineapple chunks (canned)
- 0.5 cups Brown sugar
- 0.25 cups Soy sauce
- 3 units Garlic cloves, minced
- 1 teaspoons Ground ginger
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 325°F (160°C).
In a small bowl, mix together salt, black pepper, and ground ginger. Rub this spice blend over the entire surface of the pork roast, ensuring it is evenly coated.
Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the pork roast on all sides for 2-3 minutes per side, until a golden-brown crust forms. Remove the roast and set it aside temporarily.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1-2 minutes, until fragrant but not burnt.
Drain the canned pineapple, reserving 1/2 cup of the juice. Set the pineapple chunks aside.
Add the reserved pineapple juice, brown sugar, soy sauce, and pineapple chunks to the skillet. Stir well to combine and let the mixture simmer for 2-3 minutes.
Return the pork roast to the skillet, spooning some of the pineapple mixture over the top.
Cover the skillet (or transfer the pork and sauce to a roasting pan and cover it tightly with foil) and place it in the preheated oven.
Roast for 2 1/2 to 3 hours, basting the pork with the pineapple sauce every 30 minutes. The pork should be very tender and reach an internal temperature of 145°F (63°C).
Once cooked, remove the skillet from the oven and transfer the pork to a cutting board. Let it rest for 10 minutes before slicing.
To thicken the sauce, mix the cornstarch with water to create a slurry. Heat the skillet on the stovetop over medium heat and stir in the slurry. Let the sauce simmer for 2-3 minutes until it thickens.
Slice the pork, spoon the pineapple sauce over the top, and serve warm. This dish pairs beautifully with rice or roasted vegetables.
Nutrition Facts
Calories |
4302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.9 g | 386% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 5526 mg | 240% | |
| Total Carbohydrate | 159.7 g | 58% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 135.5 g | ||
| Protein | 253.6 g | 507% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4757 mg | 101% | |
*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.
