Sicilian Pineapple Pork Roast

SUBMITTED BY: STREETCAR PHOTO BY: STREETCAR

"A great quickie recipe to tasty-up an economy cut of pork roast. You can adjust the quantities of herbs used to your own taste."

PREP TIME	15 Min
COOK TIME	2 Hrs 40 Min
READY IN	2 Hrs 55 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

2 tablespoons olive oil
2 tablespoons chopped fresh rosemary, divided
1 teaspoon dried sage
1 (4 pound) bone-in pork shoulder roast, trimmed of excess fat
5 small garlic cloves, peeled and sliced
1 (14.4 ounce) can diced plum tomatoes
1 (15 ounce) can pineapple chunks, drained
1 large Vidalia onion, thinly sliced
salt and pepper to taste

READ REVIEWS (8)

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).
Heat the olive oil in a large skillet over a medium heat. Stir in 1 tablespoon fresh rosemary and sage. Place roast in the skillet, and turn to brown on all sides. Transfer to a roasting pan.
Pierce holes in top of roast using small knife, and insert garlic slices. Pour tomatoes, pineapple, and onion slices over the roast. Sprinkle with remaining rosemary, salt, and pepper.
Cover and cook in the preheated oven for 30 minutes. Lower oven temperature to 300 degrees F (150 degrees C), and continue to cook 2 hours or until internal temperature of roast reaches a minimum of 160 degrees F (70 degrees C).

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REVIEWS

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Reviewed on Jan. 10, 2006 by NOSEYROSEY

Wow! Who'd of thunk it? Pineapple? I tried this recipe because anything with the word sicilian in it gets my attention. I was not disappointed. This was fabulous! I cheated and used a can of crushed pineapple,(cause if my family saw the pineapple, they wouldn't even try it) and a can of crushed tomatoes and served it with a side of egg noodles. Wonderfully delicious! Thanks.

5 users found this review helpful

Reviewed on Feb. 25, 2006 by gatormaw

I have never been able to make a really tender pork roast until now. This recipe made my pork roast so tender and tasty, I ate until I was ready to burst! Excellent recipe.

4 users found this review helpful

Reviewed on Mar. 10, 2007 by NICKI61

1st let me say, I am 45 and make a roast every week. I wanted something other than the normal pot roast, brown gravy and such. So I looked and found this recipe. I made it per the recipe without changing a thing. All I can say is this is the most moist, tasty roast we have ever had. Husband was a bit worried when I told him pineapple and tomato, but after we started eating it for dinner he changed his mind. Over and over he told me to make sure I dont' loose this recipe. It was delicious! I must tell you also, that 1/2 way through the cooking process we had an emergency and had to leave for 3.5 hours. I was then worried, but it was so tender and juicy it didn't hurt it at all. I browned the roast and baked it in my cast iron(Le Cruset) pan and it worked beautifully. Make this one without reservation! A+A+A+ Because I can't give the recipe more than 5 stars I give it several A+'s.

3 users found this review helpful

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Recipe Submitter:

STREETCAR

	Cooking Level: Expert Home Town: Queenston, Ontario, Canada Living In: New Orleans, Louisiana, USA
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 424

Total Fat: 22.7g
Cholesterol: 119mg
Sodium: 268mg
Total Carbs: 19.6g
Dietary Fiber: 2.4g
Protein: 35.2g

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