Pineapple Pork Roast
HB-9120 · Hand-built original · American
A pork shoulder rubbed with ginger, salt and pepper, seared, then roasted under a sauce of pineapple chunks, reserved pineapple juice, brown sugar and soy sauce. The pan sauce is thickened with a cornstarch slurry and spooned over the sliced roast.
AmericanMain course20 minServes 6748 kcalDairy-freeEgg-free
Main ingredient: pork
Pairs well with: applesauce, roasted sweet potatoes, coleslaw, cornbread, braised cabbage
Servings:6quantities adjust to match
Ingredients
- 3 lb pork shoulder roast
- 1 can (20 oz) pineapple chunks
- 1/2 cup pineapple juice, reserved from the can
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 3 garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp cornstarch
- 2 tbsp water
Method
- Heat the oven to 325°F for this Pineapple Pork Roast and mix the 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon ground ginger in a small bowl.
- Rub the salt, pepper and ginger blend over the entire surface of the 3 pound pork shoulder roast until every side is coated.
- Heat the 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat and sear the seasoned pork for 2 to 3 minutes per side until a golden-brown crust forms, then lift the roast out of the skillet.
- Lower the skillet heat to medium and cook the 3 minced garlic cloves in the pork drippings for 1 to 2 minutes until fragrant.
- Drain the can of pineapple chunks and reserve 1/2 cup of its juice, keeping the chunks themselves aside for the sauce.
- Add the reserved 1/2 cup pineapple juice, 1/2 cup brown sugar, 1/4 cup soy sauce and the drained pineapple chunks to the garlicky skillet and simmer the sauce for 2 to 3 minutes, stirring it together.
- Return the seared pork roast to the skillet, spoon pineapple sauce over its top, cover the pan tightly, and place the covered roast in the 325°F oven.
- Roast the covered pork for 2 1/2 to 3 hours, basting it with the pineapple sauce every 30 minutes, until the meat is very tender and reaches 145°F inside.
- Move the finished roast to a cutting board and rest it for 10 minutes before slicing the pork.
- Stir the 1 tablespoon cornstarch into the 2 tablespoons water, whisk that slurry into the skillet sauce over medium heat, and simmer the pineapple sauce for 2 to 3 minutes until it thickens.
- Slice the rested pork roast and spoon the thickened pineapple chunk sauce over each serving of meat.
Prep: 20 min
Nutrition (per serving, where published)
748 kcalCalories
56.4 gProtein
45.5 gCarbs
37.2 gFat
12.4 gSaturates
1.4 gFibre
39.8 gSugars
1137 mgSodium
193 mgCholesterol
1172 mgPotassium
94 mgCalcium
4.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data