Hawaiian Teriyaki Roast Pork

This Hawaiian teriyaki roast pork uses an overnight marinade that does serious work. Teriyaki sauce, brown sugar, dry sherry, fresh ginger, and garlic soak into fork-pierced pork shoulder for at least 8 hours, building layers of sweet, salty, and gingery flavor deep into the meat.

The microwave method might surprise you, but it works. Cooking on medium-high power for an hour with regular basting keeps the pork moist and lets the teriyaki marinade caramelize into a glossy, sticky glaze. The lower power setting mimics a slow braise, breaking down the shoulder’s connective tissue without drying out the surface.

Piercing the meat all over with a fork before marinating is key. Those tiny channels let the marinade reach past the surface and flavor the pork throughout. Let it rest 10 minutes after cooking so the juices redistribute before slicing.

Pro Tips

• Marinate for the full 8 hours or overnight. This is a thick cut and shorter marinating barely penetrates.
• Flip the bag a few times during marinating so all sides get equal time in the liquid.
• Rotate the dish during cooking for even heat. Microwaves have hot spots that can cook one side faster.
• The internal temperature should hit 165°F (74°C) in the thickest part before resting.

Variations

• Add a can of crushed pineapple to the marinade for a fruitier, more tropical flavor.
• Finish under the broiler for 3-4 minutes to crisp up the glazed exterior.
• Shred the cooked pork and serve on Hawaiian rolls with coleslaw for pulled pork sliders.