Rum Pineapple Pork Recipe: The Sweet & Saucy Island Escape You Didn’t Know You Needed

A Tropical Love Affair in Your Oven

You ever bite into something and immediately hear steel drums in your head? That, my friend, is exactly what happens when rum pineapple pork hits your taste buds. One minute you’re staring at a boring pork shoulder, the next, you’re imagining yourself on a beach with sticky fingers and zero regrets.

Let’s be real—pork can be boring. Dry. Forgettable. But throw in rum, pineapple, and a few simple tricks? You’ve got yourself a juicy, tender, tangy-sweet pork masterpiece that slaps harder than your Aunt Carol’s flip-flops at a BBQ.

Why This Rum Pineapple Pork Recipe Is Basically a Life Upgrade

• Big flavor, low effort: It’s a dump-and-go kind of deal. No 5-star chef skills required.
• Looks impressive: Your friends will think you marinated it for 72 hours and summoned Gordon Ramsay.
• Sweet + savory + boozy = A flavor explosion that could solve world peace (okay, maybe not, but close).
• Make-ahead friendly: Cook it, forget it, devour it later.

Ingredients

• 2-3 lbs pork shoulder or pork butt (boneless)
• 1 cup canned pineapple chunks (in juice, not syrup)
• 1/2 cup dark rum (Captain Morgan works wonders)
• 1/4 cup brown sugar
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika (or regular paprika if you’re basic, no judgment)
• Salt & pepper to taste
• Optional garnish: fresh cilantro or green onions

Substitutions:

• No rum? Use apple juice with a splash of vinegar.
• Pork shoulder too chunky? Pork loin works too, just reduce cooking time.

Tools & Kitchen Gadgets Used

You don’t need a culinary degree or a fully loaded kitchen. Just these MVPs:

• Slow cooker (or Instant Pot if you’re living in 3025)
• Cutting board
• Sharp chef’s knife
• Measuring cups & spoons
• Mixing bowl
• Garlic press (because chopping garlic is for people with time)
• Tongs (don’t be that person using a fork)
• Meat thermometer (unless you enjoy the thrill of food poisoning)

Step-by-Step Instructions

Step 1: Prep It Like a Pro

Cut your pork into large chunks. Sprinkle salt, pepper, and paprika all over. Basically give it a spice massage.

Step 2: Mix the Magic

In a bowl, stir together rum, pineapple chunks (with juice), brown sugar, garlic, soy sauce, and mustard. Give it a taste and try not to drink it. (We see you.)

Step 3: Set It and Forget It

Toss the pork into the slow cooker. Pour the rum-pineapple potion on top. Cover. Cook on LOW for 8 hours or HIGH for 4-5 hours. Your house will smell like a tropical vacation.

Step 4: Shred & Simmer

Once it’s fork-tender, shred the pork with tongs or forks. Let it sit in the juices for 10-15 minutes for max flavor absorption.

Step 5: Optional But Amazing

Want to level up? Toss the shredded pork on a sheet pan and broil it for 5 minutes for those crispy caramelized edges.

Calories & Nutritional Info (Per Serving, serves 6)

• Calories: ~350 kcal
• Protein: 28g
• Carbs: 14g
• Fat: 18g
• Sugar: 10g
• Gluten-Free (if you use GF soy sauce)

Common Mistakes to Avoid

• Don’t use lean cuts: Pork loin dries out faster than your last Tinder date.
• Don’t skip the juice: That pineapple juice is doing WORK here.
• Too much rum: Yes, that’s a thing. You’re cooking, not throwing a frat party.
• Forgetting to shred it IN the juice: Dry pork is not the vibe.

Variations & Customizations

• Spicy Caribbean Twist: Add a diced jalapeño or a splash of hot sauce.
• Keto-ish Friendly: Skip the brown sugar, add monk fruit sweetener.
• Taco Night Hero: Load this pork into tortillas with slaw and lime crema.

FAQ Section

What kind of rum is best for rum pineapple pork?

Dark rum brings deeper flavor. Light rum works but won’t be as rich.

Can I use fresh pineapple instead of canned?

Totally! Just add a splash of pineapple juice to make up the liquid.

Can I make this in the oven?

Yes! Bake covered at 300°F for 3.5-4 hours. Check for tenderness.

What can I serve this with?

Rice, coconut rice, coleslaw, or even Hawaiian rolls. Go wild.

Can I freeze the leftovers?

Absolutely. Store in an airtight container for up to 3 months.

Do I need to marinate the pork first?

Nope. The slow cooker does all the heavy lifting.

Is this recipe kid-friendly?

The alcohol cooks off, so yes! Just maybe don’t serve it with rum punch.

Final Thoughts

There you go, your new favorite way to make pork that doesn’t suck. Rum pineapple pork is juicy, saucy, and just the right amount of sweet with a tropical boozy vibe. Perfect for showing off without trying too hard.

Give it a shot, and tag me when your guests ask if you got this from a fancy island restaurant. Spoiler alert: you didn’t. You just crushed it at home.