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

Name: Pork and Pineapple Adobo Roast with Pickled Pineapple Salad Recipe - Los Angeles Times
Total time: 40 min
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

www.latimes.com

This dish is incredibly simple and quick to throw together, but it does take three hours, albeit completely hands-free, to cook in the oven. If you want to make this dish but don’t have that amount...

View full recipe on www.latimes.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.latimes.com.

Share this recipe:

Cooking tools: