Name: Slow Braised Pineapple Pork Pot Roast
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 8
Cuisine: Midwest American
Ingredients: 4 pounds boneless pork shoulder, trimmed of excess fat; 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 tablespoons vegetable oil; 1 large yellow onion, sliced; 4 cloves garlic, minced; 3 cups pineapple juice; 1/4 cup brown sugar; 2 tablespoons Worcestershire sauce; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 1 pound carrots, peeled and cut into 2-inch chunks; 1.5 pounds Yukon gold potatoes, cut into 2-inch chunks; 1 cup chicken broth

Description

Tender Midwest-style pork shoulder braised low and slow in pineapple juice, brown sugar, and herbs with potatoes and carrots for a juicy sweet-savory roast. The pineapple juice tenderizes the meat while infusing bold flavor. Cook time 3-4 hours. Excellent freezer meal that reheats to fork-tender perfection.

Cultural Background

This dish draws from Midwest American pot roast traditions where large cuts of pork shoulder are slow-cooked with root vegetables in one pot for hearty family meals. Braising techniques trace back to European immigrant influences in the region, adapted with abundant local pork and pantry staples. Pineapple juice adds a sweet-savory twist inspired by mid-20th century American fascination with tropical flavors from canned goods, creating a comforting fusion suited to Midwest winters.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 3 hours 30 minutes
TOTAL TIME: 3 hours 50 minutes
SERVINGS: 8
DIFFICULTY: Medium

Ingredients

4 pounds boneless pork shoulder, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 large yellow onion, sliced
4 cloves garlic, minced
3 cups pineapple juice
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 pound carrots, peeled and cut into 2-inch chunks
1.5 pounds Yukon gold potatoes, cut into 2-inch chunks
1 cup chicken broth

Instructions

Preheat oven to 325 degrees F. Pat the pork shoulder dry and season all sides generously with salt and pepper.
Heat oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until deeply browned, about 4-5 minutes per side. Remove pork to a plate.
Add sliced onion to the pot and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
Pour in pineapple juice, scraping up browned bits from the bottom. Stir in brown sugar and Worcestershire sauce until dissolved. Add thyme and rosemary sprigs.
Return pork to the pot. Add carrots, potatoes, and chicken broth around the meat. Bring liquid to a simmer.
Cover the Dutch oven and transfer to the oven. Braise for 3 to 3.5 hours until pork reaches an internal temperature of 195-205 degrees F and is fork-tender, basting occasionally if desired.
Remove from oven. Discard herb sprigs. Let rest 15 minutes before slicing or shredding. Skim fat from sauce if needed and serve vegetables and sauce with the pork.

Tips

- For maximum tenderness, ensure the pork reaches at least 195 degrees F internally as collagen breaks down at this range.
- Avoid over-salting early since pineapple juice adds natural sweetness that balances flavors during long cooking.
- Substitute apple juice or cider for pineapple juice if needed, though it will reduce the signature tropical tenderizing effect.

Nutrition

Calories: 520
Protein: 42g
Carbs: 38g
Fat: 22g