Slow Roasted Pineapple Pulled Pork is a flavorful and tender dish featuring slow-cooked pork shoulder infused with a sweet and tangy pineapple marinade. Perfectly shredded and caramelized, this tropical-inspired pork is ideal for sandwiches, rice bowls, tacos, or serving on its own.

Why You’ll Love This Recipe

Incredibly tender, juicy pork with minimal hands-on effort.
Balanced sweetness from pineapple pairs beautifully with savory spices.
Great for feeding a crowd or making ahead for the week.
Versatile—serve in a variety of dishes from sliders to tacos.
Freezer-friendly and reheats well.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Boneless pork shoulder or pork butt
Fresh or canned pineapple (chunks and juice)
Brown sugar
Garlic (minced)
Soy sauce
Apple cider vinegar or rice vinegar
Onion (sliced)
Ground cumin
Smoked paprika
Salt and black pepper
Olive oil or neutral oil

directions

Preheat oven to 150 °C (300 °F).
In a blender or mixing bowl, combine pineapple chunks, pineapple juice, brown sugar, garlic, soy sauce, vinegar, and spices. Blend or whisk until smooth.
Place the pork shoulder in a large roasting dish. Season with salt and pepper, and sear on all sides in a skillet if desired for added flavor.
Pour the pineapple marinade over the pork and add sliced onions around it. Cover the dish tightly with foil.
Roast for 4½ to 5½ hours, or until the pork is fall-apart tender.
Remove from the oven and let it rest for 10 minutes. Shred the pork using two forks and mix with the pan juices.
Optionally, return the shredded pork to the oven uncovered for 15–20 minutes to caramelize slightly.

Servings and timing

Servings: 6–8
Prep time: 15 minutes
Cook time: 5 hours
Total time: 5 hours 15 minutes

Variations

Spicy version: Add chili flakes, hot sauce, or diced jalapeños to the marinade.
Hawaiian-style: Serve on sweet rolls with coleslaw and extra pineapple.
Barbecue twist: Add a few tablespoons of barbecue sauce to the marinade.
Instant Pot method: Pressure cook on high for 60–70 minutes, then shred.
Taco-ready: Add lime juice and cilantro after shredding for taco filling.

storage/reheating

Storage: Store cooled pulled pork in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in portions with some pan juices in freezer-safe bags for up to 2 months.
Reheating: Warm gently in a skillet or microwave with a splash of liquid (juice or broth) to keep moist.

FAQs

What cut of pork is best?

Pork shoulder or pork butt is ideal due to its fat content, which breaks down during slow cooking for tender results.

Can I use canned pineapple?

Yes, canned pineapple (in juice, not syrup) works well. Fresh pineapple also adds excellent flavor.

Do I have to sear the pork before roasting?

Searing is optional but adds a layer of flavor and color to the final dish.

Can I cook this in a slow cooker?

Yes, cook on low for 8–10 hours or high for 5–6 hours until fork-tender.

How do I prevent the pork from drying out?

Keep it covered while roasting and shred it into the juices to retain moisture.

Can I use pork loin instead?

Pork loin is too lean for shredding and may dry out. Stick with shoulder or butt for best results.

How do I serve this?

On buns, in tacos, over rice, or with roasted vegetables—very versatile.

Can I make this ahead?

Yes, it actually tastes better the next day as the flavors deepen.

What side dishes go well with this?

Coleslaw, sweet potato fries, rice, or a simple salad complement this dish perfectly.

Can I use a Dutch oven?

Yes, a Dutch oven is excellent for even heat distribution and moisture retention.

Conclusion

Slow Roasted Pineapple Pulled Pork is a deeply flavorful and effortlessly tender dish that’s perfect for family dinners, gatherings, or weekly meal prep. With its tropical flair and versatility, it’s a standout recipe that’s sure to become a repeat favorite.