Recipe

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• 2 tbsp olive oil
• 2 tbsp chopped fresh rosemary, divided
• 1 tsp dried sage
• 1 (4 lb) bone-in pork shoulder roast , trimmed of excess fat
• 5 small garlic cloves, peeled and sliced
• 1 (14.4 oz) can diced plum tomatoes
• 1 (15 oz) can pineapple chunks, drained
• 1 large vidalia onion, thinly sliced
• salt and pepper to taste

• 1 Preheat oven to 400 degrees F (200 degrees C).
• 2 Heat the olive oil in a large skillet over a medium heat. Stir in 1 tablespoon fresh rosemary and sage. Place roast in the skillet, and turn to brown on all sides. Transfer to a roasting pan.
• 3 Pierce holes in top of roast using small knife, and insert garlic slices. Pour tomatoes, pineapple, and onion slices over the roast. Sprinkle with remaining rosemary, salt, and pepper.
• 4 Cover and cook in the preheated oven for 30 minutes. Lower oven temperature to 300 degrees F (150 degrees C), and continue to cook 2 hours or until internal temperature of roast reaches a minimum of 145 degrees F (63 degrees C).