Spiced Rum-Braised Pork Shoulder with Caribbean Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Tender pork shoulder slow-braised in a warm spiced rum sauce paired with a bright pineapple salsa to balance rich flavors with fresh sweetness. This Caribbean-inspired pork recipe, ready in about 200 minutes, pairs pork shoulder, gold rum, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, cut into 3-inch chunks pork shoulder
• 1/2 cup gold rum
• 2 tbsp olive oil
• 1 large, chopped yellow onion
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 cup canned crushed tomatoes
• 1 cup chicken broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup, finely diced fresh pineapple
• 1/2 cup, finely diced red bell pepper
• 2 tbsp fresh lime juice
• 2 tbsp, chopped fresh cilantro
• 2, thinly sliced scallions

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Add 3 lbs pork shoulder chunks in batches, browning on all sides for 3-4 minutes per batch, then transfer to a plate.
2. Step 2: Reduce heat to medium, add 1 large chopped yellow onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger to the pot. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp ground allspice and 1/2 tsp ground cinnamon, cooking for 1 minute until spices bloom.
4. Step 4: Deglaze the pot with 1/2 cup gold rum, scraping up browned bits, then add 1 cup canned crushed tomatoes, 1 cup chicken broth, 1 1/2 tsp salt, and 1 tsp black pepper. Return the browned pork to the pot.
5. Step 5: Bring to a simmer, cover, reduce heat to low, and braise for 2 1/2 to 3 hours until pork is fork-tender.
6. Step 6: Meanwhile, prepare the salsa by combining 1 cup finely diced fresh pineapple, 1/2 cup diced red bell pepper, 2 tbsp fresh lime juice, 2 tbsp chopped cilantro, and 2 thinly sliced scallions in a bowl. Mix well and refrigerate.
7. Step 7: Serve the tender pork shoulder topped with the fresh pineapple salsa for a bright balance of flavors.