Pineapple Pork Roast Recipe

Directions

Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, mix salt, sugar, peppercorns, lemon zest and butter. Place pork roast in a large resealable plastic bag; fully seal it. Press pineapple juice into bag and squeeze lemon juice from pouch at the bottom until completely saturated with pineapple juice. Pour over pork roast. You may add pineapple juice while pan cooking; discard juice when finished cooking.

Bake pork at 425 degrees F (220 degrees C) for 1 1 hour, turning once, until internal pork fat is no longer pink and juices run clear. Slice down ribs from bone to get a better look at internal fat. At this point a steamer or hook heavy cheese sword can be used to remove the internal fat.

Place pork roast on a large baking sheet and arrange rib ends on top of the roast. Brush pineapple juice over all and sprinkle with salt, sugar, peppercorns, lemon zest and coconut.

Bake for 50 minutes in the preheated oven, turning once. Remove pork from oven, and prevent from getting too brown. Remove ribs and bones. Place on foil and cool completely. Slice pork in half lengthwise, maintaining thickness from side to side while doing so. Pull fat from ribs and bones using a 1/2 inch flint knife. Brush it lightly over the pork.

Meanwhile, heat oven to 350 degrees F (175 degrees C). In a large bowl, beat butter in a large bowl until fluffy. Beat in pineapple juice and vinegar. Beat in lemon zest. Gradually mix in pineapple, using both hands, to whip. Pour mixture over pork; place in oven.

Bake for 30 minutes in the preheated oven, until pork is tender, turning once. Remove lid from oven and steam uncovered for 5 minutes, or until internal pork fat is no longer pink and juices run clear.

Remove foil from pork. Spread pineapple over all, then sprinkle with sugar, peppercorns, lemon zest and coconut. Sprinkle with peanut butter, vanilla, and pecans before serving.