Caribbean Rum-Spiced Pulled Pork with Pineapple Salsa
Slow-cooked pork shoulder infused with dark spiced rum and served with a fresh pineapple salsa for a vibrant island-inspired meal. This caribbean-inspired pork ready in about 260 minutes blends pork shoulder, dark spiced rum, brown sugar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs pork shoulder
- 1/2 cup dark spiced rum
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 cup, diced fresh pineapple
- 1/4 cup, finely chopped red onion
- 2 tbsp, chopped cilantro
- 2 tbsp lime juice
- 1 small, seeded and minced jalapeño
Instructions
- Step 1: Preheat oven to 300°F. Rub 3 lbs pork shoulder with 2 tbsp olive oil, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 1/2 tsp salt, and 1 tsp black pepper evenly over the surface.
- Step 2: Place the pork in a roasting pan and pour 1/2 cup dark spiced rum around it. Cover tightly with foil and roast in the oven for 4 hours until the meat is tender and shreds easily.
- Step 3: While the pork roasts, combine 1 cup diced fresh pineapple, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 2 tbsp lime juice, and 1 minced small jalapeño in a bowl. Stir to blend and refrigerate until serving.
- Step 4: Remove pork from oven, shred with two forks, and mix in the pan juices and rum for extra flavor.
- Step 5: Serve the spiced pulled pork topped with the pineapple salsa for a bright, tangy contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Caribbean Rum-Spiced Pulled Pork with Pineapple Salsa take to make?
Total time is about 260 minutes (20 min prep + 240 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Caribbean Rum-Spiced Pulled Pork with Pineapple Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Caribbean Rum-Spiced Pulled Pork with Pineapple Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Caribbean Rum-Spiced Pulled Pork with Pineapple Salsa for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Caribbean Rum-Spiced Pulled Pork with Pineapple Salsa?
Caribbean pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
