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Braised Pineapple-Ginger Pork

Braised Pineapple-Ginger Pork
Total Time:
about 4 hours
Active Time:
25 minutes


1 boneless pork shoulder roast (about 4 lb)
1 teaspoon kosher salt
1 teaspoon pepper
3 tablespoons sesame oil, divided
1 tablespoon fresh ginger
2 shallots
1 lb fresh peeled/cored pineapple
1 cup no-salt-added chicken stock (or broth)
4 tablespoons balsamic vinegar
4 tablespoons reduced-sodium soy sauce
1/4 bunch fresh cilantro


  1. Preheat large, deep sauté pan on medium 2–3 minutes. Season pork with salt and pepper (wash hands). Pour 2 tablespoons oil into pan, then add pork; cook 8–10 minutes, turning occasionally, or until well browned. Remove pan from heat; remove pork from pan and drain fat, then let stand to rest.
  2. Peel and grate ginger. Slice shallots and pineapple. Combine stock, vinegar, soy sauce, ginger, shallots, and remaining 1 tablespoon oil. Return pan to heat, then arrange pineapple rings in single layer in pan; pour ginger mixture over pineapple and simmer 5 minutes.
  3. Place pork on pineapple; cover and reduce heat to low, then simmer 3–3 1/2 hours (do not remove lid) and until pork is 180°F for sliceable or 195°F for shreddable. Chop cilantro (1/4 cup); sprinkle over pork. Serve pork with pineapple-ginger sauce over your favorite side, like rice.
Note: Chill 3 cups remaining pork and 2 cups sauce with pineapple slices separately for another use, up to 2 days.

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Nutritional Information

Amount per 1/8 recipe serving: Calories 470, Total Fat 30.00g, Sat Fat 10.00g, Trans Fat 0.00g, Chol 140mg, Sodium 520mg, Total Carb 11g, Fiber 1.00g, Sugars 8g, Protein 37g, Calc 4%, Vit A 0%, Vit C 0%, Iron 15%

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