Pork and Pineapple Adobo Roast with Pickled Pineapple Salad Recipe - Los Angeles Times

Ingredients

• 1 ripe pineapple (3 to 3½ pounds)
• 2 tablespoons vegetable oil
• 1 bone-in pork shoulder (about 4½ pounds)
• ¼ cup roughly cracked black peppercorns
• Kosher salt
• 2 heads garlic, cloves separated, smashed and peeled (about 24 cloves)
• 12 fresh or dried bay leaves
• 2 cups plus 2 tablespoons white wine or palm vinegar
• 1 cup low-sodium soy sauce
• ¼ cup roughly chopped mint leaves
• 1 tablespoon honey
• 1 red Fresno or finger chile, thinly sliced
• Freshly ground black pepper
• Cooked white rice, for serving