Pineapple Pork Marinade

Pineapple contains a natural meat tendering enzyme called bromelain. You can purchase powdered bromelain as an additive tenderizer, but we prefer to take advantage of pineapple’s natural tenderizing properties in its unaltered form. 

Pastured pork is leaner and meatier than traditional commercially raised pork, since our hogs spend their days as nature intended, rooting and foraging for their natural diets. As a result, we recommend using simple techniques such as brining, marinading, or tenderizing some of our cuts to achieve the perfect melt-in-the-mouth recipes. 

Our pineapple soy marinade is a simple, tropical recipe that imparts delicious flavors and improves the texture of many of our pork products. Try this marinade with our pork chops, Boston Butt, loin roast, tenderloin, or even our ribs 



Whole pineapple and pineapple chunks

1 cup of crushed pineapple or pineapple juice 

¼ cup of soy sauce (use soy free teriyaki sauce if allergic to soy)

¼ cup of brown sugar 

2 cloves of garlic, minced 

½ teaspoon of ground ginger 

1 teaspoon of hot sauce 



  1. Mix the marinade ingredients in a bowl until thoroughly combined. 
  2. Add your meat and marinade, ensuring that the cut's surface is completely exposed to the marinade, to an airtight container. We recommend using a glass or ceramic bowl, or a plastic lidded container due to the pineapple’s acidic qualities. 
  3. Store the marinade and meat in the refrigerator for 6-12 hours, turning the meat once, before cooking. 
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