Pork Shoulder With Pineapple and Sesame Broccoli Recipe

Name: Pork Shoulder With Pineapple and Sesame Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 (1 1/2–2-pound) skinless, boneless pork shoulder (Boston butt) or 4 pork blade chops; Kosher salt; 1 (1-inch) piece ginger, peeled, finely grated; 1 garlic clove, finely grated; 1 tablespoon plus 2 teaspoons balsamic vinegar; 1 tablespoon plus 2 teaspoons soy sauce; 1 1/2 pounds broccoli; 3 small shallots, thickly sliced; 2 tablespoons olive oil; 2 tablespoons sesame seeds; 1 tablespoon vegetable oil; 1/2 small pineapple, peeled, cut into 1/2-inch pieces; 1 tablespoon unsalted butter

Ingredients

1 (1 1/2–2-pound) skinless, boneless pork shoulder (Boston butt) or 4 pork blade chops
Kosher salt
1 (1-inch) piece ginger, peeled, finely grated
1 garlic clove, finely grated
1 tablespoon plus 2 teaspoons balsamic vinegar
1 tablespoon plus 2 teaspoons soy sauce
1 1/2 pounds broccoli
3 small shallots, thickly sliced
2 tablespoons olive oil
2 tablespoons sesame seeds
1 tablespoon vegetable oil
1/2 small pineapple, peeled, cut into 1/2-inch pieces
1 tablespoon unsalted butter

	PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 4 servings

Instructions

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.
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.
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.
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.
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.

Dinner