Hawaiian Pork Roast Recipes

HAWAIIAN PORK

Steps:

• Preheat oven to 425 degrees F. Coat a 15x10-inch baking pan with cooking spray. Place meat in the prepared baking pan. Drizzle with 1 tablespoon of the oil and sprinkle with salt and pepper. Roast 10 minutes.
• Meanwhile, in a small bowl combine the soy sauce, honey, lime juice, ginger, garlic, paprika, cumin and coriander. In a medium bowl combine the remaining 1 tablespoon oil, pineapple, sweet pepper, and green onions.
• Arrange pineapple mixture around meat in pan; drizzle meat and pineapple mixture with soy mixture. Roast 15 minutes more or until meat registers 145 degrees F. Remove from oven. Let meat stand 3 minutes then slice.
• Microwave rice according to package directions. Serve rice with meat and pineapple mixture. Top with cilantro.

HAWAIIAN PORK ROAST WITH PINEAPPLE

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.

HAWAIIAN PORK ROAST

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.

HAWAIIAN PORK ROAST

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.

BRAISED HAWAIIAN PORK SHOULDER

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.

HAWAIIAN ROASTED PORK

Steps:

• Season the pork roasts all over with salt and pepper. Prepare an outdoor barbecue by soaking mesquite wood chips in water and adding to the coals for added flavor. Sear the pork on the hot grill to lock in the natural juices. Whisk together guava jam, oil, and 1 teaspoon of water. Season with fresh cracked pepper. Rub the pork with guava paste. Set 2 wide pieces of heavy-duty aluminum foil on a flat surface. Lay 5 banana leaves on each piece of foil in a crisscross pattern, then place the pork roasts on top. Fold the banana leaves up around the roasts to make a bundle. Insert a sugar cane spear through the banana leaves and into the pork to secure. Tent the foil over the roasts and seal 3 of the sides to form a pouch. Mix liquid smoke and remaining water together in a small bowl, pour it into the pouch. Close up the remaining edge of foil to lock in the moisture and flavor. Transfer back to the hot grill. Roast for 2 1/2 to 3 hours with the grill cover down. When the pork is cool enough to handle, shred using 2 forks.

HAWAIIAN PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork tenderloin in a shallow 9x13-inch; sprinkle with brown sugar, chili powder, garlic powder, and black pepper. Spread pineapple preserves over tenderloin. Arrange onion, orange bell pepper, and red bell pepper on and around tenderloin. Mix reserved juice from mandarin oranges and crushed pineapple in a small bowl; pour in at least 1/2 cup reserved juice.
• Bake in the preheated oven until tenderloin is no longer pink in the center, 45 to 60 minutes. Spoon mandarin oranges and pineapple over tenderloin in the last 20 minutes of cooking. An instant-read thermometer inserted into the thickest part of pork should read at least 145 degrees F (63 degrees C).

SLOW COOKER HAWAIIAN-STYLE PULLED PORK

Steps:

• Pour pineapple chunks and juice in a bowl; add brown sugar, soy sauce, onion, garlic, pepper flakes, ginger, and black pepper and stir to combine.
• Cut pork butt in quarters and place in a slow cooker. Pour pineapple mixture over top.
• Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 6 to 8 hours.
• Shred pork in the juices and serve.

BBQ HAWAIIAN STYLE PORK ROAST

Steps:

• Mix together dressing, pineapple juice from can, brown sugar & soy sauce.
• Marinate Pork Roast in ingredients from step 1.
• Place pineapples in separate plastic bag with a little marinade.
• Marinate minimum 4 hours to overnight in fridge.
• Remove from fridge, let rest 1 hour or until room temperature.
• Grill at medium heat on BBQ for 1 hour, turning as needed.
• Remove from BBQ, cover loosely with tin foil for 15 minutes.
• Simmer leftover marinade for 10 minutes.
• Grill pineapple slices until lightly charred.
• Slice Pork Roast at your desired thickness.
• Serve with pineapples & marinade.
• Side dish of corn on cob, rice pilaf or steamed broccoli is nice.
• ENJOY!