Slow-Roasted Pork with Pineapple-Ginger 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 pork shoulder braised in a sweet-tart pineapple-ginger sauce, served with steamed rice for an authentic island-inspired dinner. This Hawaiian-inspired one-pot recipe, ready in about 105 minutes, pairs pork shoulder, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, 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: 30 min Cook: 75 min Serves 4 Hawaiian cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 3 tbsp soy sauce, 2 tbsp brown sugar, and 1 tbsp minced fresh ginger. Add 1.5 lbs pork shoulder cubes and toss to coat evenly. Marinate for 30 minutes at room temperature.
  2. Step 2: Heat 1 tbsp oil in a large Dutch oven over medium-high heat. Add the marinated pork in a single layer and sear for 3-4 minutes per side until golden brown.
  3. Step 3: Pour in 1/2 cup pineapple juice and bring to a gentle simmer. Cover, reduce heat to low, and cook for 1 hour and 15 minutes, or until pork is fork-tender.
  4. Step 4: In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water until smooth. Stir into the pot and cook for 2-3 minutes, stirring constantly, until sauce thickens and coats the back of a spoon.
  5. Step 5: Garnish with 1/4 cup pineapple chunks and serve with steamed rice.

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