Pork Shoulder With Pineapple and Sesame Broccoli

Ingredients

• 1 (1 1/2–2-pound) skinless, boneless pork shoulder (Boston butt)
  or 4 pork blade chops
• Kosher salt
• 1 (1-inch) piece ginger, peeled, finely grated
• 1 garlic clove, finely grated
• 1 tablespoon plus 2 teaspoons balsamic vinegar
• 1 tablespoon plus 2 teaspoons soy sauce
• 1 1/2 pounds broccoli
• 3 small shallots, thickly sliced
• 2 tablespoons olive oil
• 2 tablespoons sesame seeds
• 1 tablespoon vegetable oil
• 1/2 small pineapple, peeled, cut into 1/2-inch pieces
• 1 tablespoon unsalted butter

Preparation

1. Place a roasting pan in oven; preheat to 450°F. Cut shoulder into four 1"-thick
   steaks; season with salt. Whisk ginger, garlic, 1 Tbsp. vinegar, and 1 Tbsp. soy
   sauce in a small bowl. Set both aside.

2. Remove stalk from broccoli. Peel, trim, and slice into 1/4"-thick planks.
   Divide broccoli into large florets. Blanch stems and florets in a large saucepan
   of boiling salted water until bright green, about 10 seconds. Transfer to a
   rimmed baking sheet; let cool. Pat dry and toss in a medium bowl with shallots,
   olive oil, and sesame seeds; season with salt.

3. Heat vegetable oil in a large skillet, preferably cast iron, over medium-high.
   Cook reserved pork, undisturbed, until deep golden brown underneath, about 5
   minutes. Turn and cook until an instant-read thermometer inserted into the
   thickest part registers 135°F–140°F for medium, about 3 minutes. Transfer to a
   cutting board and let rest 10 minutes.

4. Pour off fat from skillet and cook pineapple, tossing often and adding a splash
   or so of water if needed to keep mixture saucy, until slightly softened and
   browned in spots, about 3 minutes. Add 1 Tbsp. butter along with any pork juices
   on cutting board; toss until sauce is glossy and emulsified. Stir in remaining 2
   tsp. vinegar and soy sauce. Season with salt.

5. Meanwhile, transfer broccoli mixture to hot roasting pan. Roast until lightly
   browned but still crisp-tender, 8–10 minutes. Add to reserved dressing and
   toss to coat; season with salt. Serve pork with pineapple and broccoli.

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bon appetit