Polynesian Pork Roast
I discovered this recipe while researching Hawaiian foods. It fit into the island theme I felt like cooking a few months back. This recipe makes quite a bit of food, so when I made it I had plenty leftover to freeze for another night. This recipe for Polynesian Pork Roast cooks in the crock pot and is a good one to make on a Sunday to re-heat on a busy school night. Be sure to serve this with rice, either regular or for an added treat try making sticky rice.
Polynesian Pork Roast
½ cup tamari or coconut aminos
1 tsp. liquid smoke
40 ounces crushed pineapple, canned, drained
½ cup orange juice
½ cup lemon juice
2 tbsp. orange zest, grated
2 tbsp. lemon zest, grated
¼ cup sugar
3 tbsp. cornstarch
4 ½ pound pork shoulder roast
- In small sauce pan mix tamari, liquid smoke, pineapple, orange juice, lemon juice, orange zest, lemon zest and sugar
- Bring to boil
- Add cornstarch, stir until thick
- Place pork in slow cooker
- Pour sauce over pork roast
- Cover
- Cook on low 8-10 hours or high 4-5 hours
Polynesian Pork Roast
Ingredients
- ½ cup tamari or coconut aminos
- 1 tsp. liquid smoke
- 40 ounces crushed pineapple canned, drained
- ½ cup orange juice
- ½ cup lemon juice
- 2 tbsp. orange zest grated
- 2 tbsp. lemon zest grated
- ¼ cup sugar
- 3 tbsp. cornstarch
- 4 ½ pound pork shoulder roast
Instructions
- In small sauce pan mix tamari, liquid smoke, pineapple, orange juice, lemon juice, orange zest, lemon zest and sugar
- Bring to boil
- Add cornstarch, stir until thick
- Place pork in slow cooker
- Pour sauce over pork roast
- Cover
- Cook on low 8-10 hours or high 4-5 hours
