Delicious Jalapeno Pineapple Pork Shoulder

I never thought I’d be putting pineapple on anything besides pizza or fruit salad, but here we are. That’s how my grandmother always served it – straight from the can, neat little rings arranged on a plate. When I first tried adding it to pork, my kids gave me that “mom’s lost it” look.

Turns out, pineapple and pork are a match made in heaven, especially when you throw some jalapeños into the mix. The sweet and spicy combo does something magical to a pork shoulder during those long, slow cooking hours. It’s the kind of recipe that makes your house smell so good, your neighbors might “accidentally” stop by around dinner time.

What Kind of Pork Shoulder Should I Use?

For this recipe, you’ll want to look for either a bone-in or boneless pork shoulder (also sometimes labeled as pork butt or Boston butt at the store). While both options work great, bone-in cuts tend to have a bit more flavor, though boneless ones are easier to slice later. When shopping, look for a piece with good marbling – those white streaks of fat throughout the meat that make it extra tender and juicy when cooked. The fat should be fairly white in color, and the meat should have a pinkish-red hue. If you’re buying from the butcher counter, don’t be shy about asking them to trim off any excess exterior fat, leaving about 1/4 inch for optimal results.

Options for Substitutions

This tasty recipe can be adapted with several easy swaps if needed:

• Pork shoulder: While pork shoulder (also called pork butt) works best for this recipe due to its fat content and texture, you could use pork loin in a pinch – just cook it for less time since it’s leaner and can dry out.
• Jalapenos: Not a fan of jalapenos? Use poblano peppers for milder heat, or serrano peppers if you want to kick up the spice. You can also use canned green chiles as a milder option.
• Fresh pineapple: If fresh pineapple isn’t available, you can use canned pineapple chunks – just drain them well first. Use about 3 cups of chunks to match a fresh pineapple.
• Soy sauce: For a gluten-free option, swap the soy sauce with tamari. Coconut aminos work too, but since they’re sweeter, reduce the brown sugar by half.
• Dark brown sugar: Light brown sugar works fine here, or try honey or maple syrup – just use 3 tablespoons instead of 1/4 cup since they’re sweeter.
• Cilantro: If you’re in the ‘cilantro tastes like soap’ camp, flat-leaf parsley makes a great substitute, or you can skip the herbs altogether.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking pork shoulder is rushing the process – this cut needs low and slow cooking (around 225-250°F) for 8-10 hours to break down the tough connective tissues and become fork-tender. Another common error is not searing the meat before slow cooking – taking 10-15 minutes to brown all sides creates a flavorful crust and locks in the juices. When working with jalapeños, be careful not to touch your eyes after handling them, and consider wearing gloves since the oils can stick to your hands for hours. For the juiciest results, let the cooked pork rest for at least 20-30 minutes before shredding, and don’t discard those cooking juices – they’re packed with flavor and can be spooned over the meat just before serving.

What to Serve With Jalapeño Pineapple Pork?

This sweet and spicy pork calls for sides that can hold their own against the bold flavors while keeping things balanced. Coconut rice makes a perfect base to soak up all those tasty juices, or you could go with classic white rice if that’s more your style. A simple Asian-style slaw with cabbage and carrots adds a nice crunch and freshness to cut through the richness of the pork. I also love serving this with warm corn tortillas or steamed buns to make little sliders – it’s a fun way to turn leftovers into a totally different meal. For a veggie option, some roasted broccoli or green beans seasoned with just salt and pepper work great since the pork brings plenty of flavor to the table.

Storage Instructions

Keep Fresh: This tasty pork shoulder is perfect for leftovers! Place it in an airtight container along with its juices to keep the meat moist, and pop it in the fridge for up to 4 days. The flavors actually get even better as they meld together over time.

Freeze: Got more than you can eat? This pork freezes really well! Pack portions in freezer-safe containers or bags with some of the cooking liquid and freeze for up to 3 months. Just remember to label with the date so you know when you made it.

Reheat: When you’re ready to enjoy your leftovers, warm them up slowly in a covered pan on the stovetop with a splash of water or broth to keep things juicy. You can also use the microwave – just heat in 30-second intervals, stirring in between. The pineapple might be a bit softer after reheating, but the flavor will still be great!

Preparation Time	15-20 minutes
Cooking Time	240-540 minutes
Total Time	255-560 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 300-320 g
• Fat: 200-220 g
• Carbohydrates: 150-180 g

Ingredients

For the pork:

• 1 pineapple (cut into 1-inch pieces)
• 1 yellow onion (peeled and quartered)
• 1/4 cup dark brown sugar (packed well)
• 6 lbs pork shoulder (Boston butt, untrimmed)
• 1/2 cup reduced sodium soy sauce
• 1 jalapeno (diced fine)

For the topping:

• 1 jalapeno (thinly sliced, for garnish)
• 1/4 cup fresh cilantro (chopped)

Step 1: Prepare the Pineapple-Jalapeno Mixture

In a small bowl, combine diced yellow onion, diced jalapeno, soy sauce, brown sugar, and pineapple chunks.

Stir well to ensure all the ingredients are mixed together and the flavors meld properly.

Step 2: Arrange the Pork in the Slow Cooker

Place the pork in the slow cooker with the fat cap side facing up.

This positioning helps to self-baste the pork as it cooks, keeping it moist and flavorful.

Step 3: Add Pineapple-Jalapeno Mixture

Pour the prepared pineapple-jalapeno mixture over the pork in the slow cooker.

Ensure that the mixture is evenly distributed over the meat for consistent flavor infusion.

Step 4: Cook the Pork

Set your slow cooker to cook the pork on low for 8-9 hours or on high for 4-5 hours, depending on your time preference.

This slow cooking method will tenderize the pork, making it juicy and easy to shred.

Step 5: Optionally Reserve and Skim the Cooking Liquid

If you wish to reserve the cooking liquids for additional uses, carefully remove the cooked pork and pineapple pieces from the slow cooker.

Drain the remaining liquid into a glass measuring cup.

Let the fat settle at the top, then spoon it off, or refrigerate until chilled and scrape off the solidified fat.

Step 6: Crisp the Pork (Optional)

For a crispy carnitas texture, heat a pan over medium-high heat and crisp up the shredded pork using a spoonful of the reserved fat.

Alternatively, spread the pork onto a sheet pan and broil for 45-60 seconds until the edges are crispy.

Enjoy this delicious pork either on its own or as part of your favorite dish!