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Braised Hawaiian Pork Shoulder Recipe

Braised Hawaiian Pork Shoulder

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on October 11, 2012

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    A keeper for sure! I skip the coriander and cumin and rank up the S&P. I usually roast half a shoulder for a family of 4. The butcher gladly cuts and packages it for me. Try it with the following recipe for pineapple stuffing. Sounds different, but is out of this world! PS: Brian, love absolutely all of your recipes!

    PINEAPPLE STUFFING
    5 cups King's Hawaiian bread, cubed
    1/4 cup butter, room temp.
    1 cup sugar
    4 eggs, beaten
    1 cup canned crushed pineapple, drained

    Cream the butter and sugar. Mix in the eggs and crushed pineapple on low just until combined. Fold in bread. Pour into greased 8x8 glass pan. Bake uncovered one hour at 350. For a larger serving, 1 ½ this recipe and bake in a 9x13 pan.

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  • on March 18, 2012

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    This has been the most delicious and unique pork dish I have made. My family and guests loved it. Very tender. We dd not have the parsnip and celery root for the mashed parsnip and celery root side dish, but we followed the recipe with potatoes and was very good. I will try again with the recommended main ingredients.

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  • on January 09, 2012

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    I tried this recipe today; was expecting more flavor from the meat, but something was missing. Maybe not enough salt to my liking. However, the sauce was yummy and I loved the pinneaple flavor that went along with the meal. Overall, it was a good recipe; but if I make it again, I would make a few changes. Maybe salt and pepper the meat separately from the mixture; and leave out the cumin.

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  • on March 22, 2011

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    This was easy and yummy and I had everything in the pantry.

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  • on March 17, 2011

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    Oh dear, this was delicious! I made 3lb of meat and my hubby and I devoured all of it! Followed recipe exactly. Meat was fall apart tender- no knife required! I will be making this over and over!!

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  • on December 23, 2010

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    This is a great recipe, tasted awesome

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  • on October 21, 2010

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    this recipe is very tasty. be sure to sear the outside of the meat to keep the natural juices inside. the seasoning is perfect. I used pork shoulder riblets (precut shoulder.

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  • on August 08, 2010

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    This recipe is amazing, and the results are a spicy, succulent, tender dish! It's also so simple and easy that I've made it several times now in a variety of ways...like substituting wine, beer, or cider for the pineapple juice--less Hawaiian-y, of course, but still really delicious. I've also just chopped my boneless pork shoulder intovery large chunks wiithout doing the twine thing and doubled the recipe for a big batch of pulled pork I can serve over several nights and in several ways...I always stock up on pork shoulder when it's on sale now, knowing I can freeze it and pull it out to make this recipe on a lazy Sunday afternoon!

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  • on April 28, 2010

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    This pork was so tender and delicious! The "fo poi" that he made with it on his show was good, also! My husband and I are going to make Brian's "Mar-Tonys" this weekend! We love Brian and look forward to many more recipes and shows from him!

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  • on April 03, 2010

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    My partner and i went WILD for this pork shoulder....easy to make and SO tasty...we kept asking each other the whole time "OMG...isn't this great?" My butcher couldn't get big round ones like Brian made when he cut it for me so i kept the bones(they had plenty of meat on them and cooked them right along with the tied "Filets"....definately a keeper recipe! Thanks Bri!

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