Recipes » Recipe

Sizzled Pork & Pineapple

For fans of Cuban mojo and al pastor.

Sizzled Pork & Pineapple recipe_Reprinted from I Dream of Dinner. Copyright © 2022 by Alexandra Slagle. Photographs copyright © 2022 by Mark Weinberg. Published by Clarkson Potter, an imprint of Random House.

Sizzled Pork & Pineapple

Ali Slagle
Tips: For easier slicing, freeze the pork for 10 to 15 minutes. • To cook on the stovetop, in a large cast-iron skillet, heat olive oil over medium-high until just smoking. Working in batches as necessary, cook the pork until deeply browned, 5 to 8 minutes per side, then char the fruit. • Instead of pork, use boneless chicken thighs, skirt steak, tempeh, or tofu.
Course Dinner
Servings 4

Ingredients
  

  • Pork shoulder
  • Pineapple
  • Orange
  • Limes
  • Garlic
  • Fresh chile
  • Corn tortillas
  • Avocado

Instructions
 

  • Heat a grill to medium-high. Slice 1½ pounds boneless pork shoulder into ½-inch-thick steaks against the grain. Pat dry, drizzle with olive oil, and season with 1½ teaspoons salt and lots of pepper. Peel 1 pineapple, then cut into 1-inch-thick spears. Transfer to a sheet pan. Zest 1 orange onto a cutting board, then halve the orange and add to the sheet pan. Coat the pineapple and orange halves with olive oil and S&P.
  • On the cutting board with the zest, zest 2 limes. Coarsely chop 4 garlic cloves and 1 fresh chile (jalapeño, serrano). Bring the zest, garlic, and chile together, sprinkle with 1 teaspoon salt, then chop until a coarse, juicy paste forms. Transfer to a medium bowl or shallow dish, then add the juice from the limes (about ¼ cup) and ¼ cup olive oil. Go to your grill with your pork, fruit, sauce, and 8 to 12 corn tortillas.
  • Grease the grill grates with olive oil. Add the pork, pineapple, and orange over direct heat. Grill the pork until cooked through and charred in spots, 5 to 8 minutes per side. Grill the pineapple and orange until charred, 3 to 5 minutes per side. Move ingredients around as needed to char and avoid flare-ups. As things finish, add them to the sauce and toss to coat. (Everything can sit in this sauce for up to an hour.)
  • Grill the tortillas until lightly charred, less than a minute. Keep warm in a kitchen towel. Cut the pork and pineapple into bite-size pieces, then return to the sauce. Squeeze the orange halves into the sauce. Chunk 1 avocado and season with S&P. Eat the pork, pineapple, and avocado swaddled in a warm tortilla. Repeat.

Variations

  • Other friends for pork shoulder steaks
    • Grilled scallions + grilled shishito peppers + lime + sesame oil
    • Grilled tomatillos + red onions + lime
    • Pickled peppers + brine + garlic
    • Smoked paprika + grilled mini peppers
    • Mustard + horseradish + honey

Notes

I Dream of Dinner by Ali Slagle. Copyright © 2022 by Alexandra Slagle. Photographs copyright © 2022 by Mark Weinberg. Published by Clarkson Potter, an imprint of Random House.Reprinted from I Dream of Dinner. Copyright © 2022 by Alexandra Slagle. Photographs copyright © 2022 by Mark Weinberg. Published by Clarkson Potter, an imprint of Random House.
Keyword Avocado, Chile, Citrus, Garlic, Orange, Pineapple, Pork, tortillas

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