- 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
- 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 145 degrees F (63 degrees C).
04/07/2018
recipepes.com
Sicilian Pineapple Pork Roast, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
