Tiki-Inspired Roasted Pork with Spiced Citrus Glaze

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Slow-roasted pork shoulder brushed with a tangy spiced orange and pineapple glaze, delivering layers of tropical and warm spice flavors. This Caribbean-inspired pork recipe, ready in about 200 minutes, pairs pork shoulder, orange juice, pineapple juice 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
• 1 cup orange juice
• 1/2 cup pineapple juice
• 2 tbsp brown sugar
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 4 cloves minced garlic
• 1/4 cup soy sauce
• 1 tsp lime zest
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Know when the pork is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 3 lbs pork shoulder and rub all over with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: In a bowl, whisk together 1 cup orange juice, 1/2 cup pineapple juice, 2 tbsp brown sugar, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 4 cloves minced garlic, 1/4 cup soy sauce, 1 tsp lime zest, and 2 tbsp olive oil to create the glaze.
3. Step 3: Place pork shoulder in a roasting pan and brush generously with half of the spiced citrus glaze.
4. Step 4: Roast pork uncovered for 3 hours, basting with remaining glaze every 45 minutes, until the internal temperature reaches 195°F and pork is tender and easily shredded.
5. Step 5: Remove pork from oven and let rest 15 minutes before slicing or shredding. Serve with extra glaze on the side for dipping.