Weekly Winner – The Best Thing I Ever Made… Period.

So this was an incredibly busy week.  I, like many people, decided that I must celebrate Julia Child‘s 100th birthday with a dinner party made up of Julia’s favorite recipes.  I did that and it was fabulous.  However, nothing that I made that night compared with last Sunday’s dinner.  To date … without a doubt … this was the best creation that ever came out of my kitchen.

Once again, the recipe came from Food & Wine Magazine.  It seems I’ve been having fabulous luck with those recipes lately.  Try it. You’ll adore it.  Anything that can beat out a Julia Child celebration dinner deserves a post.  So here it is.

Slow-Cooked Sweet & Sour Pork Shoulder with Pineapple


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.

1 Comment (+add yours?)

  1. Trackback: Weekly Winner: It may be time for a Pork Throwdown! « Donna's Quick Qi

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