Pineapple-Roasted Pork Shoulder

1. Prepare the Marinade

In a large 2-gallon resealable bag, whisk together the pineapple juice, toasted sesame oil, low-sodium soy sauce, apple cider vinegar, finely grated garlic, and kosher salt until well combined.

2. Marinate the Pork

Place the bone-in pork shoulder roast into the marinade, ensuring it is fully submerged. Seal the bag and place it in a baking dish to catch any potential leaks. Refrigerate the pork, allowing it to marinate for at least 4 hours or overnight.

3. Preheat Oven and Begin Roasting

Remove the pork from the refrigerator and let it sit at room temperature for about an hour. Preheat your oven to 425°F. Transfer the marinated pork shoulder to a foil-lined baking sheet and roast for 45 minutes.

4. Wrap and Continue Roasting

Reduce the oven temperature to 350°F. Wrap the pork tightly in heavy-duty foil, pouring 1 cup of the reserved marinade over the pork before sealing it completely. Continue roasting for an additional 2 hours.

5. Rest the Pork

Allow the pork to rest, still wrapped, for 30 minutes.

6. Serve

Unwrap the pork shoulder, slice it into generous portions, and arrange it on a platter. Sprinkle with chopped scallions and toasted sesame seeds.