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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
