Recipe

Merrimans Roast Pineapple Pork Recipe

	Crabhappychick / All my dishes 1 year, 3 months ago This recipe came from a former Pittsburgh food writer's son who is a chef in Hawaii. Absolute YUM! Prep:15m Cook:180m Servings:4	Crabhappych
	sweet savory pineapple pork

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Ingredients

1/2 c. olive oil

2 T. fresh rosemary, chopped

2 t. garlic, minced

1 t. salt

1/2 t. freshly ground black pepper

4 lbs. fresh pork butt

1/4 c. canola oil

1/4 fresh pineapple, peeled and cut into 1" chunks

2 celery stalks, cut into 1" pieces

1 carrot, peeled, cut into 1" pieces

1 leek, coarsely chopped (white part only)

1 small onion, coarsely chopped

1 (14-15 oz.) can chicken broth

1 c. unsweetened pineapple juice

salt and freshly ground black pepper to taste

Directions

Preheat oven to 350.

In small bowl, mix oil, rosemary, garlic, salt and pepper; rub the mixture into the pork, making sure to cover all surfaces. In large ovenproof skillet, brown the pork on all sides. Surround the meat with the chopped pineapple, celery, carrot, leek and onion.

Roast for 2-3 hours at 350 or until the meat is cook through and tender. Every half hour, give the meat a quarter turn, stirr the veggies, and baste.

Transfer the meat to a carving board and keep warm. With a slotted spoon, remove the veggies and put into a food processor. Remove excess grease from roasting pan; add the chicken broth and pineapple juice and cook over medium heat, sitrring frequently, until mixture becomes syrupy (about 20 minutes). Put the liquid into the food processor with the veggies and puree (be careful not to do this when the liquid is too hot or it may burst from the container). Season with salt and pepper. Thinly slice the pork and serve with the sauce.

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