Slow-Roasted Pork Shoulder with 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 drafted and published.

Juicy slow-roasted pork shoulder glazed with a tangy pineapple and brown sugar sauce, bringing a sweet and savory balance inspired by Polynesian flavors. This Polynesian Fusion-inspired pork recipe, ready in about 225 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 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: 15 min Cook: 210 min Serves 6 Polynesian Fusion cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. Rub 3 lbs bone-in pork shoulder with 1 tsp salt and 1/2 tsp ground black pepper evenly over all surfaces.
  2. Step 2: In a small bowl, whisk together 1 cup fresh pineapple juice, 1/3 cup packed brown sugar, 1/4 cup soy sauce, 3 minced garlic cloves, and 1 tsp ground ginger to create the glaze.
  3. Step 3: Place pork shoulder in a roasting pan and pour half of the pineapple glaze over the meat, reserving the rest.
  4. Step 4: Cover the roasting pan tightly with foil and cook pork shoulder for 3 to 3.5 hours until very tender, basting with the reserved glaze every hour.
  5. Step 5: Remove foil and increase oven temperature to 425°F. Roast uncovered for an additional 15 minutes to caramelize the glaze on the pork surface.
  6. Step 6: Let pork rest for 15 minutes before slicing. Garnish with 2 tbsp chopped green onions and serve with remaining pan juices.

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