Hawaiian Pork Roast With Pineapple Recipes

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HAWAIIAN PORK ROAST WITH PINEAPPLE

This is one of my favorite slow cooker recipes. It's wonderful with rice or potatoes and any vegetable. It also reheats well for lunch the next day. -Ruth Chiarenza La Vale, Maryland

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 8 servings.

Number Of Ingredients 12



Hawaiian Pork Roast with Pineapple image

Steps:

  • Mix first six ingredients. Cut roast in half; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides., Transfer to a 5-qt. slow cooker. Pour pineapple mixture over top. Cook, covered, until a thermometer inserted in roast reads at least 145°, 3-4 hours., Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

Nutrition Facts : Calories 390 calories, Fat 13g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 783mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 34g protein.

2 cups pineapple juice
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/2 cup packed brown sugar
1/2 cup sliced celery
1/2 cup cider vinegar
1/2 cup reduced-sodium soy sauce
1 boneless pork loin roast (3 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons canola oil
1/4 cup cornstarch
1/3 cup cold water

HAWAIIAN PORK ROAST

Bananas, liquid smoke and soy sauce flavor this fall-apart-tender pork roast. It's just like the kind I enjoyedat the luaus I went to in Hawaii. -Mary Gaylord, Balsam Lake, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 10 servings.

Number Of Ingredients 5



Hawaiian Pork Roast image

Steps:

  • Place the roast on a 22x18-in. piece of heavy-duty foil; sprinkle with liquid smoke and soy sauce. Wash bananas and place at the base of each side of roast. Pull sides of foil up round meat; add water. Seal foil tightly; wrap again with another large piece of foil. Place in a shallow baking pan; refrigerate overnight, turning several times. , Preheat oven to 400°. Place foil-wrapped meat in a roasting pan; bake for 1 hour. Reduce heat to 325°; continue baking for 3-1/2 hours. Drain; discard bananas and liquid. Shred meat with a fork. Freeze option: Freeze cooled meat with some of the juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 222 calories, Fat 14g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 207mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

1 boneless pork shoulder butt roast (3 to 4 pounds)
4 teaspoons liquid smoke
4 teaspoons soy sauce
2 unpeeled ripe bananas
1/2 cup water

HAWAIIAN PORK ROAST WITH PINEAPPLE RECIPE - (4.4/5)

Provided by sherryl61

Number Of Ingredients 12



Hawaiian Pork Roast with Pineapple Recipe - (4.4/5) image

Steps:

  • Cut pork roast in half. Sprinkle with salt and pepper. In a large skillet, brown roast in oil on all sides; drain. Place in a 5-qt. slow cooker. In a large bowl, combine the pineapple juice, pineapple, brown sugar, celery, vinegar and soy sauce. Pour over the roast. Cover and cook on low for 4-6 hours or until meat is tender. Remove roast and keep warm. Strain cooking juices; transfer to a large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 8 servings.

1 boneless pork loin roast (3 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons canola oil
2 cups unsweetened pineapple juice
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/2 cup packed brown sugar
1/2 cup sliced celery
1/2 cup cider vinegar
1/2 cup reduced-sodium soy sauce
1/4 cup cornstarch
1/3 cup cold water

HAWAIIAN BBQ PULLED PORK SANDWICH WITH GRILLED PINEAPPLE RELISH

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 6h50m

Yield 4 sandwiches

Number Of Ingredients 27



Hawaiian BBQ Pulled Pork Sandwich with Grilled Pineapple Relish image

Steps:

  • For the roast pork: In a small bowl, combine the brown sugar, coriander, garlic powder, onion powder, salt, black pepper, cinnamon and cumin to make a dry rub. Massage the rub over the pork, making sure to rub it in between the scored fat cap. Wrap the pork in plastic wrap and let it sit for 2 hours or overnight in the fridge.
  • Preheat the oven to 325 degrees F with the oven rack in the middle position.
  • Remove the plastic wrap from the pork and place in a Dutch oven with a lid. Cover and place in the oven to roast for 3 hours. After 3 hours, uncover and cook for another 45 minutes to brown the fat and cook until the pork registers 200 degrees F on an instant-read thermometer. Remove from the oven and let rest for 20 minutes.
  • For the sandwich build: Using two forks or your hands, pull apart the warm pork. Toss with the Chile Sauce. Butter and toast the buns until golden brown. Place ample quantities of pork on the bottom bun and top with Grilled Pineapple Relish and shredded red cabbage. Do your best hula dance and enjoy.
  • Bring the vinegar, sugar, crushed red pepper, salt and garlic to a boil and cook until the sugar and salt dissolve. Simmer for 5 to 10 minutes, and then set aside until the pork is ready. Right before you toss in the pork, remove the smashed garlic cloves.
  • Preheat a grill pan or grill over high heat. Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes a side. Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeno and onions. Season with salt and pepper.

1/4 cup light brown sugar
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 boneless pork butt or shoulder, fat cap scored (about 5 pounds)
Sweet Chile Sauce, warmed, recipe follows
Unsalted butter, softened, to toast rolls
4 soft potato rolls or sweet Hawaiian bread rolls
Grilled Pineapple Relish, recipe follows
Shredded red cabbage, to garnish
2 cups rice vinegar
1 cup brown sugar
1 tablespoon crushed red pepper
1 teaspoon kosher salt
4 cloves garlic, smashed
Oil, for grilling
1 fresh pineapple, skinned, cored and cut into 1-inch slices
2 tablespoons chopped fresh cilantro
1 tablespoon peeled and grated fresh ginger
1 lime, juiced
1 jalapeno, seeded and diced
1/2 red onion, diced
Kosher salt and freshly ground black pepper

BRAISED HAWAIIAN PORK SHOULDER

Provided by Brian Boitano

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 13



Braised Hawaiian Pork Shoulder image

Steps:

  • Special Equipment: Butcher's twine
  • In a small bowl, combine the brown sugar, Hawaiian salt, paprika, cumin, coriander and black pepper.
  • Cut the pork into 4 equal portions, then tie each cut with some butcher's twine. Lightly sprinkle each piece with 1 1/2 teaspoons of the spice mixture.
  • Preheat the oven to 300 degrees F.
  • Heat 3 tablespoons canola oil in a large Dutch oven over medium heat. Sear each cut of pork on all sides, then transfer them to a plate. Add the remaining 1 tablespoon canola oil to the same pot along with the onions, ginger, and garlic. Saute for 2 minutes. Pour in the pineapple juice and chicken stock and return the pork to the pot. Cover put the pot into the oven to braise until the pork is fork tender, about for 2 1/2 hours.
  • Remove the pork from the Dutch oven and arrange the pieces on a baking sheet. Sprinkle each piece with the remaining 1/2 teaspoon of the spice mixture and put them under a low broiler until their tops are brown and crisp but not burned, about 2 minutes. Transfer the pork to a serving platter and serve with a drizzle of braising liquid.
  • Serve the pork with the Mashed Parsnips and Celery Root, if desired.

1 tablespoon brown sugar
2 teaspoons red Hawaiian sea salt or kosher salt
2 teaspoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly cracked black pepper
1 1/2 pounds pork shoulder or Boston pork butt
1/4 cup canola oil, divided
1 onion, chopped
1 (3-inch) piece ginger, sliced
4 cloves garlic, smashed
1 cup pineapple juice
2 cups chicken stock or broth

SLOW COOKER PINEAPPLE PORK ROAST

This entree can be prepared in seconds. Put all the ingredients together, and in hours you will have a delicious, moist, and tasty roast! Enjoy with salad and some fresh baked rolls, and you have a dinner that everyone will love, including my husband and four teenage sons who have declared this roast their favorite meal!

Provided by Andrea C.

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 7h15m

Yield 6

Number Of Ingredients 5



Slow Cooker Pineapple Pork Roast image

Steps:

  • Rub the pork roast on all sides with salt and pepper, and place in a slow cooker. Pour in the pineapple chunks and juice, and sprinkle in the cranberries.
  • Cover, and cook 7 hours on Low.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 40 g, Cholesterol 79.6 mg, Fat 8.9 g, Fiber 2.4 g, Protein 26.8 g, SaturatedFat 2.8 g, Sodium 352.7 mg, Sugar 33 g

1 (3 pound) boneless pork roast
2 teaspoons seasoned salt
1 teaspoon ground black pepper
1 (20 ounce) can pineapple chunks, undrained
1 ½ cups chopped dried cranberries

PINEAPPLE PORK ROAST

Make and share this Pineapple Pork Roast recipe from Food.com.

Provided by Mommaof2Beauties

Categories     Pork

Time 8h15m

Yield 6-8 serving(s)

Number Of Ingredients 10



Pineapple Pork Roast image

Steps:

  • Salt and pepper pork roast to taste.
  • Combine all ingredients, except flour and water, pour over roast.
  • Put on lid and cook on low for 8 to 10 hours.
  • Once done, remove roast.
  • Drain and reserve liquid.
  • Return meat and pineapple to crockpot.
  • Add water to liquid to make 1 3/4 cups.
  • In saucepan, blend flour and cold water together to form a smooth paste.
  • Add hot reserved liquid and stir.
  • Cook on medium until thickened, stirring continuously.
  • Pour over roast.
  • Serve with rice or potatoes.

3 lbs pork roast
salt
pepper
1 (16 ounce) can crushed pineapple
2 tablespoons brown sugar
2 tablespoons soy sauce
1 garlic clove, minced
1/4 teaspoon dried basil
2 tablespoons flour
1/4 cup cold water

HAWAIIAN PORK ROAST

Make and share this Hawaiian Pork Roast recipe from Food.com.

Provided by Go Gators

Categories     Pork

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 12



Hawaiian Pork Roast image

Steps:

  • Cut pork roast in half. Sprinkle with salt and pepper. In large skillet, brown roast in oil on all sides; drain. Place in 5 quart slow cooker.
  • In large bowl, combine pineapple juice, pineapple, brown sugar, celery, vinegar, and soy sauce. Pour over the roast.
  • Cover and cook on low for 3 to 3 1/2 hours or until meat thermometer reads 160.
  • Remove roast and keep warm. Let stand for 10 minutes before slicing. Meanwhile, strain cooking juices; transfer to large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve over pork.
  • NOTE: I like to use 2 forks and shred the pork roast instead of slicing it and return it to the cooking juices. I then serve it over rice. I also usually add the cornstarch & water mixture to the cooking juices in the crockpot instead of using a separate pan. I also sometimes add some extra pineapple chunks towards the end because my family really loves pineapple.

Nutrition Facts : Calories 169.3, Fat 5.2, SaturatedFat 0.7, Sodium 1164.1, Carbohydrate 28.8, Fiber 0.7, Sugar 22.1, Protein 2.3

1 boneless whole pork loin roast (about 3 lbs)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons vegetable oil
2 cups unsweetened pineapple juice
1 (8 ounce) can unsweetened crushed canned pineapple, undrained
1/2 cup packed brown sugar
1/2 cup sliced celery
1/2 cup cider vinegar
1/2 cup soy sauce
1/4 cup cornstarch
1/3 cup cold water

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