Hawaiian Braised Pork

Hawaiian Braised Pork


  • Braised Hawaiian Pork Shoulder
  • Serves 4-6
  • 1 tablespoon brown sugar
  • 2 teaspoons red Hawaiian sea salt or kosher salt
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon freshly cracked black pepper
  • 1 ½ pounds pork shoulder or Boston pork butt
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 carrots, cut in half and cut in half again
  • 4 stalks celery, cut in half and cut in half again
  • 1 (3-inch) piece ginger, sliced
  • 4 cloves garlic, minced
  • 1 cup pineapple juice
  • 2 cups chicken stock or broth


Preheat the oven to 325 degrees F.

In a small bowl, combine the brown sugar, Hawaiian salt, paprika, cumin, coriander and black pepper.

Lightly sprinkle pork with half of the spice mixture.

In a large Dutch oven over medium high heat add olive oil and pork. Brown on all sides and remove. Add a little more olive oil and add the onions and cook 6-8 minutes or until lightly browned. Add carrots, celery, ginger, garlic and remaining spices and sauté for 3 minutes. Add pineapple juice and chicken stock and return the pork to the pot and bring to a boil. Cover put the pot into the oven to braise until the pork is fork tender, about for 2 ½ hours.

Gently pull pork into large pieces.

Serve the pork over rice.

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