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

1. 1

   In a small bowl, combine the salt, paprika and onion and garlic powders.

2. 2

   Set the pork fat side down on a work surface.

3. 3

   Using a boning knife, cut between the natural separations in the meat in about 4 places.

4. 4

   Sprinkle the spice mixture all over the pork, then rub all over with the Sriracha.

5. 5

   Roll up the roast and tie it at 1-inch intervals with kitchen twine; let marinate at room temperature for 2 hours.

6. 6

   Preheat the oven to 325.

7. 7

   In a roasting pan, toss the pineapple with the brown sugar and vinegar.

8. 8

   Spread the pineapple in the pan and set the pork roast on top, fat side up.

9. 9

   Roast for 4 hours, basting every 30 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 165.

10. 10

    Transfer to a carving board to rest for 20 minutes.

11. 11

    Set the roasting pan with the pineapple over high heat and boil the pan juices until slightly thickened, 2 minutes.

12. 12

    Remove the strings from the pork, carve into 1/2-inch-thick slices and arrange on a platter.

13. 13

    Add carving juices to the pan and season with salt.

14. 14

    Serve the pork with the pineapple and pan juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.