Slow-Cooked Sweet-and-Sour Pork Shoulder with Pineapple

Slow-Cooked Sweet-and-Sour Pork Shoulder with Pineapple
Slow-Cooked Sweet-and-Sour Pork Shoulder with Pineapple

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons kosher salt

  • 1

    tablespoon smoked hot paprika

  • 1

    tablespoon onion powder

  • 1

    tablespoon garlic powder

  • One

    7-pound trimmed boneless pork shoulder, at room temperature

  • 1/4

    cup Sriracha

  • One

    2-pound ripe pineapple—peeled, cored and cut into 1-inch pieces

  • 1

    cup light brown sugar

  • 1

    cup apple cider vinegar

Directions

In a small bowl, combine the salt, paprika and onion and garlic powders. Set the pork fat side down on a work surface. Using a boning knife, cut between the natural separations in the meat in about 4 places. Sprinkle the spice mixture all over the pork, then rub all over with the Sriracha. Roll up the roast and tie it at 1-inch intervals with kitchen twine; let marinate at room temperature for 2 hours Preheat the oven to 325°. In a roasting pan, toss the pineapple with the brown sugar and vinegar. Spread the pineapple in the pan and set the pork roast on top, fat side up. Roast for 4 hours, basting every 30 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 165°. Transfer to a carving board to rest for 20 minutes Set the roasting pan with the pineapple over high heat and boil the pan juices until slightly thickened, 2 minutes. Remove the strings from the pork, carve into 1/2-inch-thick slices and arrange on a platter. Add carving juices to the pan and season with salt. Serve the pork with the pineapple and pan juices

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