Slow-Roasted Pork Shoulder with Caribbean Pineapple Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender slow-roasted pork shoulder bathed in a sweet and tangy pineapple glaze, capturing the vibrant flavors of Caribbean cuisine. This Caribbean-inspired pork recipe, ready in about 290 minutes, pairs pork shoulder, pineapple juice, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 8, 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: 20 min Cook: 270 min Serves 8 Caribbean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F (150°C). Rub 4 lbs pork shoulder with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp ground allspice evenly over all sides.
  2. Step 2: In a bowl, whisk together 1 cup pineapple juice, 1/4 cup brown sugar, 2 tbsp soy sauce, 4 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 finely chopped scotch bonnet pepper until sugar dissolves.
  3. Step 3: Heat 2 tbsp vegetable oil in a large ovenproof Dutch oven over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 3-4 minutes per side.
  4. Step 4: Pour the pineapple glaze mixture over the pork, cover with a tight-fitting lid, and place in the oven. Roast for 4 hours, basting every hour with the pan juices.
  5. Step 5: Remove lid and roast uncovered for an additional 30 minutes to caramelize the glaze, spooning sauce over pork frequently.
  6. Step 6: Let pork rest for 15 minutes before shredding. Garnish with 1/4 cup chopped fresh cilantro and serve with the pan juices spooned on top.

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