Slow-Roasted Pork Shoulder with Pineapple-Orange Glaze
Tender slow-roasted pork shoulder brushed with a tangy pineapple-orange glaze that highlights Polynesian-inspired flavors. This polynesian fusion-inspired slow cooker 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Pork Shoulder with Pineapple-Orange Glaze take to make?
Total time is about 260 minutes (20 min prep + 240 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-Roasted Pork Shoulder with Pineapple-Orange Glaze?
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 (bone-in) from drying out.
Can I substitute ingredients in Slow-Roasted Pork Shoulder with Pineapple-Orange Glaze?
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-Roasted Pork Shoulder with Pineapple-Orange Glaze 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-Roasted Pork Shoulder with Pineapple-Orange Glaze?
Polynesian Fusion slow cooker 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.
