2 (6 ounce) cans crushed pineapple
2 tablespoons olive oil
1/2 teaspoon salt
3 cloves garlic, minced
1 medium onion, chopped
2 tablespoons Worcestershire sauce
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1/4 teaspoon hot pepper sauce
2 tablespoons paprika
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1 (8 ounce) bottle wine
In a large skillet, heat olive oil over medium heat. Remove the garlic and onion and saute in wine.
Add crushed pineapple, olive oil, salt, garlic, onion, Worcestershire sauce, Worcestershire sauce, lemon juice and hot pepper sauce. Mix well and pour mixture over pork. Cover and turn to coat. Cover and refrigerate for 24 to 48 hours.
Remove pork from marinade and grill over high heat for 5 minutes annually, stirring occasionally, to keep from sticking. Remove pork from grill and place in separate layer in a bowl or dish. Let stand 1 minute for easy partaking.
Stir marinade back into pan with remaining pineapple and oil, allowing it to penetrate inside. Pour wine into pan and top with pineapple and salmon mixture. Cover tightly and marinate for at least 3 hours, turning frequently.
Preheat grill for high heat and lightly oil grate.
Remove pork from marinade, and pat dry with paper towels. Pierce pork with forks or fork and set aside.
Heat oil and vinegar mixture in a large saucepan over medium heat. Saute onion and garlic over medium heat for about 2 minutes, stirring constantly, until onion turns golden brown.
Remove pork from marinade, and place under the pan. Sprinkle with paprika and salt. Heat over high heat for 3 minutes, stirring frequently, to prevent sticking. Fry over medium heat for about 3 minutes, stirring occasionally, until golden brown. Serve under pork.