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

Inspired by the retro combination of ham and pineapple, Jean-Georges Vongerichten created this twist by mixing the pineapple with vinegar for a sweet-sour effect, and marinating pork shoulder with hot paprika and Sriracha chile sauce. "Chile is my condiment of choice: A little here, a little there, makes the food sing," he says.


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  • Active:
  • Total Time:
  • Servings: 8 to 10
  • Time(Other): Plus 2 hr marinating


  • 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

How to make this recipe

  1. <p>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.</p>

  2. <p>Preheat the oven to 325&#176;. 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&#176;. Transfer to a carving board to rest for 20 minutes.</p>

  3. <p>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.</p>

Suggested Pairing

Sweet-and-sour dishes can prove tricky to pair with wine. Generous, juicy Grenache tends to be a good choice, especially for substantial pork dishes.

Contributed By Photo © Michael Turek Published December 2011

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