Super Tender Pineapple Pork

Tender and juicy Pineapple Pork recipe! Marinate pork in a sweet and savory mixture, then slow cook to perfection. Try it tonight and enjoy the flavorful twist!

Get ready for a flavor explosion! This Super Tender Pineapple Pork recipe combines the sweet and tangy flavors of pineapple with the richness of pork, all wrapped up in a tender, fall-apart package. With a fragrant marinade and a low-and-slow braise, this dish is sure to become a new family favorite.

Ready Time

1 hrs 30 mins


7 servings


  • 1 pound boneless pork shoulder, cut into 1-inch pieces
  • 1 cup pineapple juice
  • 1/2 cup brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 fresh pineapple, peeled, cored, and cut into 1-inch wedges
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • Fresh cilantro leaves for garnish


Preheat your oven to 300°F (150°C). In a large bowl, whisk together pineapple juice, brown sugar, soy sauce, olive oil, ground ginger, garlic powder, salt, black pepper, and paprika.

Add the pork pieces to the marinade and toss to coat.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight. Remove the pork from the refrigerator and let it sit at room temperature for 30 minutes.

In a large Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat.

Remove the pork from the marinade, letting any excess liquid drip off. Sear the pork until browned on all sides, about 5 minutes.

Remove the pork from the pot and set it aside.

Add the sliced onion to the pot and cook until it’s translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Add the pineapple wedges to the pot and cook for 2 minutes, stirring occasionally.

Return the pork to the pot and add the marinade. Bring the mixture to a boil, then cover the pot with a lid.

Transfer the pot to the preheated oven and braise the pork for 2 1/2 hours, or until tender and easily shredded with a fork.

Remove the pot from the oven and let the pork rest for 10 minutes before shredding it with two forks. Stir in any accumulated juices from the pot.

Taste and adjust the seasoning as needed.

Serve the shredded pork with the caramelized onions and pineapple wedges, garnished with fresh cilantro leaves.


Use a large, heavy-duty Dutch oven or oven-safe pot to prevent the pork from steaming instead of browning.

Make sure to let the pork sit at room temperature for 30 minutes before browning to ensure even cooking.

If using a smaller pot, cook the pork in batches to prevent overcrowding.

Reserve any accumulated juices from the pot to add moisture and flavor to the shredded pork.

For easier shredding, use two forks to pull the pork apart.

You can also use a stand mixer with a paddle attachment to shred the pork quickly.

To make ahead, prepare the marinade and cook the pork up to a day in advance, then store it in the refrigerator overnight and reheat before serving.

Nutrional Value

  • Calories: 544
  • Total Fat: 34g
  • Saturated Fat: 10g
  • Cholesterol: 80mg
  • Sodium: 650mg
  • Total Carbohydrates: 34g
  • Dietary Fiber: 2g
  • Sugars: 20g
  • Protein: 34g
Super Tender Pineapple Pork
Super Tender Pineapple Pork

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