Name: Pineapple Pork Shoulder
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT4H55M0.000S
Yield: 10 to 12 servings
Ingredients: 3 tablespoons olive oil; One 7- to 8-pound boneless pork shoulder; Kosher salt and freshly ground black pepper; 1 white onion, sliced; 2 poblano peppers, seeded and sliced thin; 2 Fresno chiles, sliced thin; 2 jalapeños, sliced thin; 8 cloves garlic, minced; Two 20-ounce cans pineapple chunks; 2 cups low-sodium chicken stock; 1/2 cup honey

Directions

Preheat the oven to 275 degrees F.
Heat the olive oil in a large Dutch oven over medium-high heat. Sprinkle the pork shoulder generously with salt and pepper. Sear in the hot oil until well browned, 2 to 3 minutes per side. Remove to a large plate. Add the onions, peppers, chiles and garlic to the pot and stir to combine. Let cook for a few minutes to soften. Add the pineapple chunks and juice from the cans and deglaze, scraping the bottom of the pot. Add the chicken stock and honey. Bring to a simmer, then return the pork to the pot, turning it a couple of times to ensure it is covered in the sauce.
Transfer to the oven and cook, uncovered, until fall-apart tender, 3 1/2 to 4 hours. Remove the pot from the oven. Remove the pork to a large sheet pan. Shred the meat and set aside.
Skim any unwanted fat off the top of the braising liquid. Return the pork to the pot and stir to coat well and combine, to serve as desired. It works well over nachos, as a pizza topping or in lettuce cups.
Alternatively, you can allow the meat and braising liquid to cool separately. Portion the pork in desired amounts into resealable plastic bags. Divide the braising liquid and drained pineapple among the bags. Seal and freeze. Thaw and reheat the desired amount when ready.

Pineapple Pork Shoulder

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