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Spiced, Braised Pork Shoulder with Roasted PineappleThe Spicy Honey took me to Doce Provisions for my birthday.  It’s a nice little place, with an interesting and delicious menu.  Their “Lechon Asado Buns”, which they serve on bao, were heaven.  They were the inspiration for this, except I put the meat and pineapple on an arepa.  I slept in today.  I mean really slept in, so I turned to the pressure cooker to speed things along.  I do love this appliance.  It makes life easier and The Goddess like easier.  For expediency purposes, I prepared the meat a bit differently than I normally do, but I think this may become my method de rigueur.  Browned Pork Shoulder for Spiced, Braised Pork Shoulder with Roasted PineappleFirst, I browned the hunk of meat, and then I seasoned it.  Spiced, Braised Pork Shoulder with Roasted PineappleI cooked the meat in the pressure cooker, until it was falling-off-the-bone tender.  Spiced, Braised Pork Shoulder with Roasted PineappleThen, removed the meat from the multi-pot and placed  broiled it until it crisped up nicely.  Pineapple for Spiced, Braised Pork Shoulder with Roasted PineappleI skimmed some of the fat off the cooking liquid, basted pineapple slices with it, Broiled Pinapplethen broiled the pineapple on both sides until they were nice browned and a bit just barely cooked.  It really doesn’t matter whether the pineapple cooks or not, but you do want it nicely browned.  Spiced, Braised Pork Shoulder with Roasted PineappleTo serve, shred the meat, stack it on top of an arepa, top with pineapple bits and a nice little bath of the pan drippings and enjoy!

I’ve shared my recipe for Lechon Asado or Cuban Roast Pork, in a past post.  It is delicious and very much like the pork the Cubans prepare around the holidays.  And I do love the flavor, but, I think I’m now leaning a bit more in the direction of this version…maybe it’s the pineapple.  Maybe The Goddess is just fickle.

Spiced, Braised Pork Shoulder with Roasted Pineapple

  • Servings: 4-6
  • Difficulty: Moderate
  • Print

  • 4 1/2-5 pound bone-in pork leg or shoulder, trimmed
  • 2 tablespoons olive oil
  • 2-3 teaspoons lime juice, about 1/2 lime
  • 1 1/4 teaspoon Hungarian paprika
  • 1 teaspoon onion granules
  • 3/4 teaspoon garlic granules
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1 onion, diced
  • 3/4 cup dry white wine (you may need more)
  • 1/2 cup chicken broth or water
  • 1/2 pineapple, cored and sliced into 3/4-inch thick slices

Remove the skin from the pork leg; trim fat to less than 1/4-inch.  Select the “Sauté” setting on the multi-cooker; turn to HIGH heat setting.  When HOT, add the oil and place the pork, fat-side down in the insert.  Brown the hunk of meat, until nicely browned on all sides and some of the fat renders.  This takes about 15-20 minutes.  Remove the meat to a plate.  Add the onion to the insert, along with the bay leaves.  Sauté until the onions become limp and begin to color.  While the onions sauté, season the pork.  Squeeze lime juice over the meat; sprinkle the spices evenly over the meat, on all sides.  Sprinkle liberally with salt.  Return the meat to the multi-cooker.  Pour the wine and broth around the meat.  Place the lid on the multi-cooker, turn the vent to “sealing”, set the pressure to HIGH and put 40 minutes on the timer.  Find something to do while the multi-cooker does its’ magic!  When the time expires, let the steam come down naturally.  The meat should be falling-off-the-bone tender.  Carefully remove the meat to a broiler-proof pan; I use an oven-proof skillet.  Skim as much fat as possible from the liquid; set the fat aside.  Turn the multi-cooker to “Sauté”; cook until the sauce is thickened and reduced by at least 1/3.  While the sauce reduces, turn the broiler to high.  Place the pineapple in a broiler-proof pan; drizzle with some of the reserved fat, about 3 tablespoons.  Place the pan about 6-inches from the heat source.  Broil for 4 minutes.  Turn the pieces and broil for 5-6 minutes or until the pineapple is charred in places and slightly dry.  (This can be completed up to one hour before serving.)  Place the meat, fat side up, under the broiler.  Broil for 6-8 minutes or until the meat crisps and browns.  When ready to serve, pull the meat apart, into shreds.  Place in a bun, on a bao bun or on top of an arepa.  Cut the broiled pineapple into pieces and place some pieces on top of each portion.  Spoon some of the sauce over each portion; serve with lime wedges and some lightly dressed greens, on the side.

Spiced, Braised Pork Shoulder with Roasted Pineapple Recipe©Marcia Lahens 2018.  All rights reserved.