Pork shoulder and pineapple adobo roast is the best version of this timeless flavor pairing.
Ham and pineapple pizza has lots of haters. I am not one of them. That combination, however profane to Italians, is one of my favorites and has been imprinted in my brain since my first blasphemous slice at Pizza Hut as a kid.
I created this oven-braised adobo to marry the two ingredients together even more harmoniously. The sour vinegar and salty soy sauce fills in the gaps between the rich roast pork and floral pineapple chunks. The meat, fruit and sauce reduce down to a dark, brooding roast, perfect for slightly chillier temps or for a backyard barbecue.
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 of time to commit, make it in a slow cooker instead. Sear the pork and deglaze with the liquids as instructed in steps 2 and 3, but then place everything in a slow cooker before you head out for work in the morning.
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