Slow-Roasted Pork Shoulder with Pineapple and Garlic
A bone-in pork shoulder injected overnight with a tangy garlic and vinegar marinade, then slow-roasted until fall-off-the-bone tender. Sweet pineapple slices add a tropical contrast that elevates every bite. The perfect centrepiece for a weekend feast.
🛒 Ingredients
4 servings
- 2.5 kg bone-in pork shoulder or neck (with rind)
- 1 can of pineapple in syrup
- 5 garlic cloves
- 100 ml white vinegar
- Juice of 1 lemon
- 2 tablespoons salt
- Black pepper to taste
- Aluminum foil
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Directions
- 1
The day before, blend garlic, salt, vinegar, lemon juice and black pepper until completely smooth.
- 2
Using a meat injector, inject the marinade deep into all parts of the pork without piercing the rind.
- 3
Wrap the pork tightly in plastic wrap and refrigerate overnight so the flavors fully penetrate the meat.
- 4
The next day, preheat oven to 180 °C (355 °F). Wrap the pork tightly in aluminum foil and roast for 3 hours.
- 5
Test with a skewer — the meat should be very tender and pull apart easily. Unwrap and roast uncovered for 20 more minutes to brown.
- 6
Arrange pineapple rings around the roast, rest for 10 minutes, then slice and serve.
💡 Chef's Tip
A meat injector is the secret to this recipe — it gets flavor deep into the thickest parts rather than just the surface. No injector? Make deep slits and push garlic slivers inside, then coat generously with marinade. Keep in mind this cut has plenty of bone, so plan portions accordingly.
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