Slow-Roasted Pork Shoulder with Pineapple-Orange Glaze

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Tender slow-roasted pork shoulder brushed with a tangy pineapple-orange glaze that highlights Polynesian-inspired flavors. This Polynesian Fusion-inspired slow-cooker recipe, ready in about 260 minutes, pairs pork shoulder (bone-in), kosher salt, black pepper 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 (bone-in)
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp ground ginger
• 1 cup pineapple juice
• 1/2 cup fresh orange juice
• 1/4 cup honey
• 2 tbsp soy sauce
• 3 cloves minced garlic
• 1 tbsp grated fresh ginger
• 1 tsp cornstarch
• 1 tbsp water

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat your oven to 300°F. Pat dry 3 lbs pork shoulder and season all over with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, and 1/2 tsp ground ginger, rubbing the spices evenly into the meat.
2. Step 2: Place the pork shoulder fat-side up on a rack in a roasting pan and roast uncovered for about 3.5 to 4 hours, or until the meat is fork-tender and internal temperature reaches 195°F.
3. Step 3: Meanwhile, prepare the glaze by combining 1 cup pineapple juice, 1/2 cup fresh orange juice, 1/4 cup honey, 2 tbsp soy sauce, 3 minced garlic cloves, and 1 tbsp grated fresh ginger in a small saucepan over medium heat. Bring to a simmer and cook for 10 minutes until slightly reduced.
4. Step 4: Mix 1 tsp cornstarch with 1 tbsp water to make a slurry, then whisk it into the glaze and cook for 2 more minutes until thickened and glossy.
5. Step 5: During the last 30 minutes of roasting, brush the pork shoulder generously every 10 minutes with the pineapple-orange glaze to build a sticky, flavorful crust.
6. Step 6: Remove the pork from the oven and let it rest for 15 minutes before slicing or pulling apart to serve with the remaining glaze.