Charred Coconut and Lime Roasted Pork Shoulder
Tender pork shoulder roasted with smoky charred coconut and zesty lime for an exotic Polynesian-inspired main dish. This polynesian-inspired pork ready in about 230 minutes pairs pork shoulder, unsweetened shredded coconut, lime zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 cup unsweetened shredded coconut
- 2 tsp lime zest
- 3 tbsp fresh lime juice
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tbsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Preheat oven to 325°F. Spread 1 cup unsweetened shredded coconut evenly on a baking sheet and toast in the oven for 5-7 minutes, stirring halfway, until golden brown and fragrant. Remove and let cool.
- Step 2: In a small bowl, mix 2 tsp lime zest, 3 tbsp fresh lime juice, 1 tsp garlic powder, 1 tsp ground cumin, 1 tbsp kosher salt, and 1 tsp black pepper with 2 tbsp olive oil to create a marinade paste.
- Step 3: Pat dry 3 lbs pork shoulder and rub the marinade paste all over the meat, then press the toasted coconut onto the pork to coat evenly.
- Step 4: Place the pork shoulder fat-side up in a roasting pan. Cover loosely with foil and roast for 3 to 3.5 hours until the internal temperature reaches 195°F and the meat is tender enough to shred.
- Step 5: Remove from oven and let rest covered for 20 minutes before slicing or shredding to serve.
Frequently asked questions
How long does Charred Coconut and Lime Roasted Pork Shoulder take to make?
Total time is about 230 minutes (20 min prep + 210 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charred Coconut and Lime Roasted Pork Shoulder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.
Can I substitute ingredients in Charred Coconut and Lime Roasted Pork Shoulder?
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 Charred Coconut and Lime Roasted Pork Shoulder 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 Charred Coconut and Lime Roasted Pork Shoulder?
Polynesian 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.
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