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PORK ROAST - SLOW COOKER - Sweet and Sour Pork Shoulder with Pineapple
Nb persons: 10
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| Slow-Cooked Sweet-and-Sour Pork Shoulder with Pineapple CONTRIBUTED BY JEAN-GEORGES VONGERICHTEN •STAFF-FAVORITE •F&W 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 | |
| 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 |
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.
PUBLISHED DECEMBER 2011
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