- 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
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.
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.