Apricot and Pineapple Glazed Pork Shoulder


"A quick and easy sweet and sour twist on on a southern favorite. Down here we use the shoulder mainly for barbecue, but when it's cold outside (like today) we run indoors and roast 'em. I'm serving mine with some wild rice prepared with walnuts, apples, and mushrooms, along with some green beans. I made this for the first time today. My wife raved and made me promise to write it down, so I decided to do it here. Hope you love it too!"
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


0 servings
Serving size has been adjusted!
Original recipe yields 12 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 325.
  2. Score the fat side of the shoulder 1/4 deep.
  3. Salt and pepper the shoulder on all sides, place in the 325 degree oven covered.
  4. In a large sauce pan combine the pineapple, apricot preserves, brown sugar, vinegar, and ketchup.
  5. Desolve the corn starch in a small amount of water and add to the mixture.
  6. Bring the mixture to a boil to thicken, use immersion blender to consistency you like, add salt and pepper to taste, let cool.
  7. After the first hour or so begin basting the shoulder every 20 min. with the sauce.
  8. Roast until internal temperature reaches 165, (about 30 min. per pound.) let rest 20 min. or until internal temperature reaches 170.
  9. Slice and serve using remaining sauce on the side.


Read all reviews 0

Other stories that may interest you