Recipes

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

Name: Slow-Cooked Sweet-and-Sour Pork Shoulder with Pineapple
Total time: 300 min
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

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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

By

Jean-Georges Vongerichten

Updated on March 12, 2018

Slow-Cooked Sweet-and-Sour Pork Shoulder with Pineapple — Photo: © Michael Turek

Active Time:

30 mins

Total Time:

5 hrs

Yield:

8 to 10

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.

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.