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. More Ham Recipes

Slow-Cooked Sweet-and-Sour Pork Shoulder with Pineapple
Photo: © Michael Turek
Active Time:
30 mins
Total Time:
5 hrs
8 to 10


  • 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


  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.

  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.

  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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