Pork Shoulder with Pineapple Dressing
Oct. 6, 2010 5:35 am
Recipe is from The Chicago Daily News Cook Book published in
1930. This was absolutely delicious. I braised the pork in the oven rather than doing it stove top. Most of the dressing "melted" into the broth during the braising process. I then reduced the broth on top of the stove for about 5 minutes
and served it over the pork. Yummy!
Pork Shoulder 5 pounds
Onion (grated) 1/2 cup
PIneapple (grated) 1 cup
Salt 2 1/2 teaspoons
Butter or substitute 1/4 cup
Whole-wheat bread crumbs 3 1/2 cups
Bone the shoulder. Add the remaining ingredients to the crumbs and mix well. Stuff the meat with the mixture. Sew up both ends and center of shoulder. Dust lightly with flour and salt, put in kettle, place over fire and sear all over. Add 1 cup cold water
and cover kettle. Reduce heat and simmer 2 1/2 hours.
Way I did it:
Boneless pork shoulder 4 pounds
1/2 cup finely diced onion
1 cup finely diced pineapple
1 teaspoon salt plus extra
1/4 cup butter, melted
3 1/2 cups fresh whole wheat bread crumbs
1 cup chicken broth
Lay out pork shoulder, making cuts to open it up like a book. Sprinkle with salt and pepper. In bowl, mix crumbs with butter, onion, pineapple and 1 teaspoon salt. Spread dressing mixture on pork. Tie pork together in several places. Sprinkle outside of
pork with flour and salt and pepper. Sear in a little olive oil in Dutch oven until all sides are brown. Add 1 cup chicken broth to Dutch oven and scrape up brown bits. Tightly cover and place in preheated 350 degree oven and braise for 2 1/2 hours. Remove
pork and let rest for 10 minutes. Place pot back on stove and reduce sauce for about 5 minutes. Serve sauce over pork.