Pork Shoulder With Pineapple and Sesame Broccoli

Ingredients

• •1 piece pork shoulder
• •1 to taste Kosher salt
• •1 inch ginger
• •1 clove garlic
• •1 tablespoon balsamic vinegar
• •1 tablespoon soy sauce
• •1½ pounds broccoli
• •3 small shallots
• •2 tablespoons olive oil
• •2 tablespoons sesame seeds
• •1 tablespoon vegetable oil
• •½ small pineapple
• •1 tablespoon unsalted butter

Cooking Instructions

1. 1.

   Place a roasting pan in oven; preheat to 450°F. Cut shoulder into four 1"-thick steaks; season with salt. Whisk ginger, garlic, 1 Tbsp. vinegar, and 1 Tbsp. soy sauce in a small bowl. Set both aside.

   10 min

2. 2.

   Remove stalk from broccoli. Peel, trim, and slice into 1/4"-thick planks. Divide broccoli into large florets. Blanch stems and florets in a large saucepan of boiling salted water until bright green, about 10 seconds. Transfer to a rimmed baking sheet; let cool. Pat dry and toss in a medium bowl with shallots, olive oil, and sesame seeds; season with salt.

   15 min

3. 3.

   Heat vegetable oil in a large skillet, preferably cast iron, over medium-high. Cook reserved pork, undisturbed, until deep golden brown underneath, about 5 minutes. Turn and cook until an instant-read thermometer inserted into the thickest part registers 135°F-140°F for medium, about 3 minutes. Transfer to a cutting board and let rest 10 minutes.

   18 min

4. 4.

   Pour off fat from skillet and cook pineapple, tossing often and adding a splash or so of water if needed to keep mixture saucy, until slightly softened and browned in spots, about 3 minutes. Add 1 Tbsp. butter along with any pork juices on cutting board; toss until sauce is glossy and emulsified. Stir in remaining 2 tsp. vinegar and soy sauce. Season with salt.

   5 min

5. 5.

   Meanwhile, transfer broccoli mixture to hot roasting pan. Roast until lightly browned but still crisp-tender, 8-10 minutes. Add to reserved dressing and toss to coat; season with salt. Serve pork with pineapple and broccoli.

   10 min