Active Time
30 MIN
Total Time
5 HR
Yield
Serves : 8 to 10
© Michael Turek

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

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.

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Aggregate Rating value: 5

Review Count: 3008

Worst Rating: 0

Best Rating: 5

Author Name: Rachel Nejade

Review Body: Perfect balance between sweet and sour. Followed the recipe word for word and it was AMAZING! Quite easy to do as well, if you have the necessary ingredients. I actually replaced the hot paprika by Aleppo Pepper powder and it turned out great as well. Would recommend 100% to impress your guests!

Review Rating: 5

Date Published: 2016-12-10