Pork Shoulder With Pineapple and Sesame 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.

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.

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.

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.