Entree: Pitcairn – Southern Culinary Region – Roast Pork with Pineapple (Island-style roasted pork glazed and served with caramelized pineapple)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 45 min

Additional 2 hrs

Total 5 hrs 10 min

Ingredients

- 3 lb (1.36 kg) bone-in pork shoulder
- 1 medium (about 3 cups, 500 g) fresh pineapple, peeled and sliced
- 1/3 cup (67 g) brown sugar, packed
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (60 ml) freshly squeezed lime juice (about 2 limes)
- 3 tbsp (45 ml) vegetable oil
- 6 cloves garlic, minced
- 2 tbsp (30 g) freshly grated ginger
- 2 tsp (10 g) sea salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried thyme or 3 sprigs fresh thyme
- 1/4 cup (60 ml) dark rum (optional, for glaze)
- 1 medium yellow onion, cut into wedges
- 2 bay leaves
- 1/2 cup (120 ml) chicken broth or water (for roasting pan)

Instructions

1. Combine brown sugar, soy sauce, lime juice, vegetable oil, minced garlic, grated ginger, salt, pepper, thyme, and rum if using in a bowl to make a marinade/glaze.
2. Score the pork shoulder fat in a crosshatch, place in a large dish, and pour half the marinade over the pork, rubbing to coat. Marinate in the refrigerator for at least 2 hours or overnight for best flavor.
3. Preheat oven to 325°F (163°C). Remove pork from refrigerator 30 minutes before roasting to come toward room temperature. Arrange onion wedges and bay leaves in the bottom of a roasting pan and add 1/2 cup (120 ml) chicken broth or water.
4. Sear the pork: heat a large ovenproof skillet or roasting pan over medium-high heat, add 1 tbsp (15 ml) oil, and brown the pork on all sides, about 3–4 minutes per side.
5. Pour remaining marinade over pork, place pineapple slices around and on top of the pork, tent loosely with foil, and roast in the preheated oven for 1.5 hours.
6. After 1.5 hours, baste pork with pan juices, remove foil, increase oven to 400°F (205°C), and roast uncovered for an additional 30–45 minutes until pineapple caramelizes and pork reaches an internal temperature of about 190–195°F (88–90°C) for very tender meat; total cook time will be 2–3 hours depending on size.
7. Remove pork to a cutting board and rest 15–20 minutes. Reduce pan juices on stove over medium heat if desired to thicken into a glaze; spoon over roasted pineapple and sliced pork.
8. Slice or shred pork and serve topped with caramelized pineapple and pan glaze. Garnish with extra fresh lime wedges if desired.