Ingredients:

1 Pork shoulder or butt roast
1 16oz can crushed pineapple in syrup
1 teaspoon salt
¼ teaspoon oregano
¼ teaspoon pepper
Dash of white pepper

Method:

Trim off any exposed fat. Rub salt, pepper, and oregano into the meat. Place the meat into a large roasting bag. Pour the

can of pineapple over the meat, juice and all. Remove all air from bag and seal.

Wrap the meat several times with aluminum foil it is important that it is sealed completely.

Place the meat in a oven roasting pan, cover and cook at 200 degrees for 8-10 hours. Let stand for 10 minutes and serve.

My favorite side dishes for this recipe are pickled beets, yams, and coleslaw with raisins