Slow-Cooked Caribbean Pork with Pineapple and Scotch Bonnet

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender slow-cooked pork infused with sweet pineapple and fiery Scotch bonnet peppers for a vibrant Caribbean flavor experience. This Caribbean-inspired pork recipe, ready in about 460 minutes, pairs pork shoulder, pineapple chunks, scotch bonnet pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 40 min Cook: 420 min Serves 6 Caribbean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 3 lbs pork shoulder chunks with 1/4 cup soy sauce, 2 tbsp brown sugar, 4 minced garlic cloves, 1 tbsp grated ginger, 1 1/2 tsp salt, 1 tsp black pepper, 2 tbsp vegetable oil, and 1 cup water. Mix thoroughly and marinate for 30 minutes.
  2. Step 2: Transfer the pork and marinade to a slow cooker. Add 1 cup pineapple chunks and 1 finely chopped, seeded Scotch bonnet pepper. Stir gently to combine.
  3. Step 3: Cook on low heat for 7-8 hours or on high for 4 hours, until the pork is tender and easily shredded with a fork.
  4. Step 4: Before serving, stir in 2 tbsp freshly squeezed lime juice for a fresh citrus brightness and adjust seasoning if needed. Serve over steamed rice or with fried plantains.

Frequently asked questions

How long does Slow-Cooked Caribbean Pork with Pineapple and Scotch Bonnet take to make?

Total time is about 460 minutes (40 min prep + 420 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 Slow-Cooked Caribbean Pork with Pineapple and Scotch Bonnet?

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 Slow-Cooked Caribbean Pork with Pineapple and Scotch Bonnet?

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 Slow-Cooked Caribbean Pork with Pineapple and Scotch Bonnet 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 Slow-Cooked Caribbean Pork with Pineapple and Scotch Bonnet?

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.

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