Hawaiian Pork Freezer Meal
This Hawaiian pork freezer meal is the perfect solution for busy weeknights…and the kids will LOVE it! Made with tender pork shoulder, pineapple juice, and savoury spices, it’s easy to prep and even easier to cook in the Instant Pot or slow cooker. Just freeze the ingredients together, then cook when ready for a flavorful dinner with minimal effort.

Ingredients:
- 3-4 lbs pork shoulder
- 1 cup pineapple juice (unsweetened)
- ½ cup crushed pineapple
- ¼ cup soy sauce (low-sodium)
- 2 tbsp brown sugar or coconut sugar
- 1 tsp ginger, grated
- 2 cloves garlic, minced
- 1 tbsp apple cider vinegar

Cooking Instructions:
Mix pineapple juice, crushed pineapple, soy sauce, brown sugar, ginger, garlic, and vinegar.

Place pork shoulder in a freezer-safe bag, pour the sauce over, and freeze flat.

Keep in freezer up to 8-12 months.
Thaw overnight in the fridge. Cook in instant pot (or pressure cooker) 1 hour on high, a slow cooker on low for 8-10 hours or in the oven at 300°F (150°C) for 4-5 hours, until the pork is tender and easy to shred.
Shred the pork and mix it with the juices before serving.
Healthy Side Dishes:
- Cauliflower rice
- Kale Salad
- Fresh or cooked red peppers
Recipe Card for Hawaiian Pork Freezer Meal

Hawaiian Pork Freezer Meal Instant Pot or Slow Cooker
This Hawaiian pork freezer meal is the perfect solution for busy weeknights. Made with tender pork shoulder, pineapple juice, and savoury spices, it’s easy to prep and even easier to cook in the Instant Pot or slow cooker. Simply freeze the ingredients together, then cook when ready for a flavorful dinner with minimal effort. Pair it with coconut cauliflower rice or steamed veggies for a healthy, satisfying meal your family will love. Perfect for meal prep and freezer-friendly cooking.
Ingredients
- 3-4 lbs pork shoulder cut into 3-4 inch pieces
- 1 cup pineapple juice (unsweetened)
- ½ cup crushed pineapple
- ¼ cup soy sauce (low-sodium)
- 2 tbsp brown sugar or coconut sugar
- 1 tsp ginger, grated
- 2 cloves garlic, minced
- 1 tbsp apple cider vinegar
Instructions
Mix pineapple juice, crushed pineapple, soy sauce, brown sugar, ginger, garlic, and vinegar.
Place pork shoulder in a freezer-safe bag, pour the sauce over, and freeze flat.
Freeze for up to 12 months.
Cook in instant pot or pressure cooker on high for 1 hour (you can take straight from the freezer)
OR for slow cooker, defrost in the fridge overnight, cook on low for 8-10 hours or in the oven at 300°F (150°C) for 4-5 hours, until the pork is tender and easy to shred.
Shred the pork and mix it with the juices before serving.
Notes
Keep in the freezer for up to 12 months.
IF using instant pot, no need to defrost