Recipe 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."
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chopped fresh rosemary, divided
1 (4 pound)
bone-in pork shoulder roast, trimmed of excess fat
garlic cloves, peeled and sliced
1 (14.4 ounce) can
diced plum tomatoes
1 (15 ounce) can
pineapple chunks, drained
Vidalia onion, thinly sliced
salt and pepper to taste
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.
I was really excited about making this but, alas, was very disappointed. It was OK but I won't be making again.
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.
I made it per the instructions, with the exception of using a boneless pork tenderloin instead, since they were 50% on sale!
I cooked it for a party of 11 and it was a great hit! Everybody loved it. A+ recommended!
As an American living in Sicily, I HAD to try this recipe. After reading many of the reviews here's how I cooked this recipe. I browned the roast according the recipe and then placed it into a crock pot. I also took the sliced onion and sauteed them in the pan I browned the roast. As they softened, they soaked up the juices and brown bits in the pan. I then scraped it all into the crock pot. Adding the tomatoes and pineapple I didn't think there was enough liquid. I then added 1 cup of a dry white wine. Put the crock pot on low and left it for 8 hours. I came back and the pork was just falling apart tender. Instead of thickening the juices, I took my immersion blender to the crock pot and whizzed up the tomatoes, pineapple and onion in the juices. It made a nice thick tasty sauce. The roast was quite moist. I served it with rice. The sauce was great over the pork and rice.
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.
Really delicious! I did alter slightly by using a pork tenderloin. After browning, I mixed all of the other ingredients together (including garlic instead of placing in roast) and poured over the top prior to putting it in the over. I cooked it a bit longer to make sure it was tender and boy was it ever. I served it w/rice pilaf & green beans and received rave reviews from my husband and kids!!
I've made this twice now. The first time I used a pork shoulder roast and followed the recipe pretty faithfully. This time I used a pork loin and crushed pineapple. I also opted to cook it in my slow cooker and used my temperature probe to determine when it was done. This makes a very moist and tender dish. The tomato/pineapple sauce makes great gravy, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Sicilian Pineapple Pork Roast
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 424
** Calories from Fat: 204
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