Name: Pork Shoulder With Pineapple and Sesame Broccoli
Yield: 4 Servings
Ingredients: 1 1½–2-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; 1½ pounds broccoli; 3 small shallots, thickly sliced; 2 tablespoons olive oil; 2 tablespoons sesame seeds; 1 tablespoon vegetable oil; ½ small pineapple, peeled, cut into ½-inch pieces; 1 tablespoon unsalted butter

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Peden + Munk

While pork rib chops would be fine for this recipe, thin shoulder steaks or blade chops have more fat, meaning they’ll stay ultrajuicy even after a hard sear.

Recipe notes