South Pacific Pork Roast
Transport your taste buds to the tropics with this tender and flavorful South Pacific Pork Roast. Featuring a slow-cooked bone-in pork shoulder, marinated in a tangy-sweet blend of pineapple juice, soy sauce, garlic, ginger, and lime, this dish is a perfect balance of savory and tropical flavors. The succulent pork is served with a luscious coconut milk sauce, thickened to perfection and kissed with a hint of spice from red chili flakes. Garnished with fresh cilantro and ideal alongside steamed rice or roasted veggies, this dish is a true crowd-pleaser. With just 20 minutes of prep and a low and slow roasting technique, this recipe makes it easy to create a restaurant-quality meal at home. Whether you’re hosting a dinner party or craving an island-inspired feast, this South Pacific Pork Roast will leave everyone coming back for seconds. Keywords: South Pacific Pork Roast, tropical pork recipe, slow-cooked pork, Hawaiian-inspired roast.
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Recipe Information
Ingredients
- 4 pounds bone-in pork shoulder (pork butt)
- 2 cups pineapple juice
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 4 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 0.5 teaspoon red chili flakes
- 2 tablespoons lime juice
- 1 cup coconut milk
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Trim excess fat from the pork shoulder, but leave a thin layer for flavor and moisture.
In a large mixing bowl, whisk together the pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, red chili flakes, and lime juice to create the marinade.
Place the pork shoulder in a large resealable plastic bag or a deep dish. Pour the marinade over the pork, ensuring it's fully covered. Seal the bag or cover the dish, and refrigerate for at least 4 hours or overnight for best results.
Preheat your oven to 300°F (150°C).
Remove the pork from the marinade and transfer it to a roasting pan. Reserve the marinade for later use.
Cover the roasting pan with foil and cook the pork in the preheated oven for 4 to 5 hours, or until the meat is tender and easy to shred with a fork.
While the pork is cooking, pour the reserved marinade into a small saucepan. Bring it to a boil over medium-high heat, then reduce to a simmer. Cook for 10 minutes.
Add the coconut milk to the saucepan and stir well. In a small bowl, mix the cornstarch and water to form a slurry. Gradually add the slurry to the saucepan, whisking constantly until the sauce thickens. Remove from heat and set aside.
Once the pork is done, remove it from the oven and let it rest for 10 minutes.
Shred the pork using two forks and drizzle the thickened coconut sauce over the shredded meat.
Garnish with freshly chopped cilantro before serving. Serve alongside rice, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 990 mg | 43% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 24.3 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 1071 mg | 23% | |
*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.
