Pineapple pork shoulder

Pineapple pork shoulder is a recipe that mixes sweet and savory flavors. Pork is very present in the Martinican diet, especially at Christmas, you will find it in several local recipes. This is a great opportunity to combine pineapple with one of the most common fruits throughout the year in Martinique.


For 8 servings:

  • 1 pork shoulder
  • 2 pineapples
  • 3 feet of cives
  • 2 leeks
  • 2 onions
  • 4 cloves of garlic
  • 2 tomatoes
  • 4 tablespoons of sugar
  • 10 cl of vinegar
  • 10 cl of oil
  • 1 glass of white wine
  • 1 tablespoon of potato starch
  • Parsley
  • Thyme
  • Cloves
  • Salt
  • Pepper
  1. Before cooking, remove the fatty parts, generally the white parts, and cut the shoulder into pieces of about 5 cm.
  2. In a casserole dish put the pieces of the pork shoulder with the leeks, the bouquet garni, an onion, and the cloves and pressed garlic.
  3. Salt and pepper then sprinkle with a glass of white wine.
  4. Leave to cook for 30 minutes.
  5. Peel the pineapple, removing the core and cut it into pieces.
  6. Mix the pineapple.
  7. In a previously oiled pan, brown a chopped onion.
  8. Once returned, pour in the sugar and stir until the sugar caramelizes.
  9. Pour the vinegar over the pineapple flesh and stir.
  10. Add the tomatoes cut into pieces.
  11. Add the pieces of pork and the equivalent of two cooking ladles.
  12. Braise in the oven for 20 minutes, basting frequently.
  13. Sprinkle the pieces of meat with sugar and let it caramelize in the oven.
  14. Pass the juice through a sieve to which you will add a tablespoon of potato starch.
  15. Once cooled, you can serve!