Pineapple Braised Pork Roast
I had to make this particular recipe twice…
The first time I made it, I wrote it down in Notepad (like I usually do) and neglected to save it (like I too often do).
Then, I probably went to bed. Unfortunately, I sometimes have to do that.
In the middle of the night, Windows decided to install some update I that I probably needed. At least, it thought I did… Of course, my computer had to be restarted for the process to be complete, so Windows took the liberty of doing that for me, without even asking my permission first.
Of course, it took my recipe down in the process. Swallowed it whole, without even so much as an apology.
Well, there was no way I could ever recover it… There was only one thing left to do:
Start over! Pictures and all!
For of course, I had taken pictures the first time ’round, you know. But since I couldn’t be certain that the recipe was the exact same, I just couldn’t use the first set of pictures. It just didn’t feel right…
As much as I cursed when I realized what had happened, in the end, I’m really glad that Windows destroyed my first attempt at this recipe. I hope it found it tasty too, for this is all that it’ll be getting. There’s just no way it’s getting its hands on this one.
For let me tell you, this second attempt is FAR superior to the first one.
Both in terms of flavor AND looks!
The first thing that I made different with my second attempt is that I soaked my roast in a simple solution of salt and water for the entire night. You would not believe the difference that this extra little step makes. It renders the meat SO very tender and juicy, unreal.
You really oughta give that a try.
The second thing that I changed was that I added coconut milk to my sauce AFTER it was done cooking. This made it extra smooth and silky and super mild in flavor. Sweet and slightly tangy and oh so delicate.
This sauce, I could’ve easily eaten with a spoon, or even drunk it with a straw!
Mind you, I think it might have been a tad too thick for that…
Trust me, this time I made sure that I saved the recipe as soon as I was done writing it.
Good thing I did that, because it would’ve been a real shame to lose it.
For believe me, this one will now be a part of my regular rotation. If not for the roast itself, for the amazing dish that I managed to whip up with the leftovers.
Just wait ’til you see that one! And yes, I made sure I saved that recipe too. In fact, I have now changed my settings to install updates manually. Windows will not be swallowing any of my recipes whole, ever again.
I have learned my lesson!
Pineapple Braised Pork Roast
- 2 kg pork loin
- 2 cups water
- 2 tsp Himalayan salt
- ½ fresh pineapple, cut into large chunks (no need to remove the core)
- 1 cup full fat coconut milk
- 2 tbsp coconut aminos
- 3 cloves garlic, smashed
- 3 tbsp fresh ginger, chopped
- 2 birds eye chili peppers, chopped
- ½ cup unseasoned rice vinegar
- 2 tbsp sesame oil
- 1 tsp Himalayan salt
- 1 tsp freshly cracked black pepper
- 1 tsp Chinese 5 spice
- 1 cup full fat coconut milk
- The juice of half a lime
- The previous night, place your pork roast in a large non-reactive container with fitting lid. Mix water and salt together and pour over the roast. Cover and refrigerate overnight.
- In the morning, take roast out of fridge, rinse and place in Dutch Oven or large oven safe saucepan with fitting lid.
- Combine pineapple, coconut milk, coconut aminos, garlic, ginger, chili pepper, rice vinegar, sesame oil, salt, pepper and Chinese 5 spice in your high speed blender and process until smooth.
- Pour that pineapple mixture over the roast and marinate for 2 to 3 hours.
- Preheat the oven to 325F. Slide the roast in the oven, covered, where it will remain for a total of 5 hours. Every half hour or so, you'll want to take the roast out of the oven and baste it with the cooking liquid.
- After 2½ hours of cooking, crack open the lid just a little bit to allow some of that cooking liquid to evaporate.
- Completely remove the lid for the last half hour of cooking, after basting one last time. This will ensure that the top gets nice and golden brown as well as make that sauce really nice and thick.
- Remove roast from the oven; carefully lift it with 2 large forks and place it on a serving plate. Tent it loosely with aluminum foil to keep it warm while you work on the sauce.
- Add a cup of coconut milk and the juice of half a lime to the cooking liquid that's left at the bottom of the Dutch oven and mix well.
- You could serve it as is, but for a sauce that's got a really smooth and silky consistency, pour it through a fine mesh sieve and help it through by pushing it down with a ladle in a circular motion. Don't forget to scrape the underside of your sieve with a rubber spatula!
- Slice the roast and serve with the sauce on the side.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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Just look at that gorgeous color… Beautiful and golden brown!
So tender and juicy, it falls apart!
Would you care for a slice?
Wait, let me get some of that beautiful sauce on there for you…
Will you be needing a straw?
23 Comments on “Pineapple Braised Pork Roast”
oh NOM! This does sound good. And I have a pork loin in the freezer…
My dutch oven is cast iron though and that would react to the acid in the pineapple, and none of my other pans are oven safe….
I wonder if I could adapt this to work in a slow cooker.
I’m absolutely positive that you can adapt this to your slow cooker indeed! In fact, if I had a slow cooker, I probably would’ve used it myself…
Make sure you let me know how it turned out if you try it!
Hey, your pork roast looks really juicy! Yummy
What do you have garnishing it? Cilantro and coconut shavings?
Actually, that would be parsley and fresh coconut shavings!
I did try this in the slow cooker and it worked very well apart from being far too wet and liquidy. If you do want to slow cook this I would suggest that you cut the liquid by half maybe?
As mine was so wet I took the pork out to rest for a while, transferred all the liquid to a pan and boiled it for a short while to reduce the sauce.
By the end it tasted delicious!
So if you do want to use a slow cooker to cook this, reduce the liquid. I guess it is because there is not much evaporation in a slow cooker and anything that does evaporate condenses right back in.
Thank you so much for this great feedback and good idea to reduce the sauce in a pan! Glad you found it tasted delicious! 🙂
The only other issue I found with using the slow cooker was that the meat was so tender that it was impossible to slice it. It literally fell apart.
But it did make really delicious pulled pork!
Now that can’t be a bad thing, can it? 😉 I say YUM to pulled pork!
The story about the restarting computer is so sad. What I do it write my recipes in notepad and don’t write out the full words of ingredients and don’t title the file in a meaningful way. So I often have problems finding my recipes and like you said, have to start over!
I’m happy that starting over worked out for the better here! It looks great. 🙂
I used to do that. Write all my recipes on little pieces of paper, then I would lose the papers and the recipe with it. Eventually, I got this great big notebook where I would write them all down. Not the best, still, but at least, I stopped losing them. Then I got me a laptop and started writing my recipes directly in notepad. Works wonders, if I don’t forget to save…
What I actually need is an assistant to write down the recipes for me as I am cooking. Now THAT would be fantastic! 🙂
Where do you buy coconut aminos and birds eye pepper…never heard of these.
Coconut Aminos can be purchased online, Cheryl. Depending on where you’re from, they might also carry it at your local health food store. Here in Québec, it’s very hard to come across.
As for the birds eye chili peppers, any Asian Food Store will carry them, but most standard grocery stores have them too.
This sounds delicious and I am thinking of trying it. I am not familiar with bird’s eye peppers. Can you suggest a possible substitute for these? Thank you!
Birds eyes are very small, yet very potent little chili peppers, but really, any hot pepper will do! Even dried chili flakes could work, if they were the only option available. Just add as much, or as little, as you want. 🙂
Can you clarify the sesame oil: toasted or not?
I added a link in the recipe to the sesame oil that I used!
Home run!! The sauce was so amazing! I used one smaller pork loin, and coconut cream milk (full blast fat)and added only half the marinade to the crock pot. (Saving the rest of the marinade for another pork loin.) i cooked it on high for 4-5 hours and it was so tender and flavorful!! Husband was licking the drops of sauce from the crock pot! There were no left overs. Thank you for sharing this recipe! It will be on rotation now!
Real glad to hear the recipe was a huge success and thank you so much for taking the time to leave this amazing feedback Vanessa. That’s like pure gold to me! You’re a gem! 🙂
Hi Sonia — this sounds amazing, but I’m concerned that a 2kg roast at 325F for 5 hours is going to severely overcook it. Maybe I’m misunderstanding the directions? Please advise 🙂
Not if you use a Dutch oven, it won’t…
Any idea what the time would be in an Instant Pot?
I never worked with an instant pot so unfortunately, I wouldn’t be able to help…