Cheesy Pineapple Roasted Pork Collar
Last updated Feb 17, 2026
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Cheesy Pineapple Roasted Pork Collar
Serves: 3-4
Total: 1H20M
Prep: 20M
Cook: 1H
5.0
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Recipe Preparation
- 4 lb pork collar (or pork shoulder butt), whole
- ½ lb onion, sliced into rings
- 1 tomato, sliced
- 1 pineapple, peeled, cored, and cut into chunks or slices
- 1 lb potatoes, thinly sliced
- 1 tsp sea salt (plus more for seasoning)
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 2 tbsp yellow mustard
- 1 tsp sugar
- ½ cup white vinegar
- 1 tbsp chili powder
- 3 tbsp ketchup
- 1 tsp dried oregano
- 1 cup shredded cheese (mozzarella, cheddar, or a mix)
- 1 tbsp soy sauce
- Juice of ½ lemon
Recipe Instructions
1
Heat a large skillet over medium-high heat. Add a splash of oil, then sear the whole pork collar until browned on all sides, about 3–4 minutes per side. Transfer to a cutting board and let rest briefly. Slice into ½-inch thick pieces. Insert the ThermoPro TP980 TempSpike Pro probe into the thickest slice and set the target temperature to 160°F.
2
Season the pork slices evenly with salt, black pepper, garlic powder, and yellow mustard. Rub to coat thoroughly. Set aside.
3
In a small bowl, combine the onion rings with salt, sugar, and white vinegar. Toss well and let marinate for 30 minutes.
4
In a separate bowl, toss the potato slices with salt, black pepper, chili powder, and dried oregano until evenly coated.
5
Preheat oven to 350°F. Lightly grease a 9 by 13-inch baking dish.
6
Arrange the seasoned potato slices in an even layer on the bottom of the baking dish. Top with the marinated onion rings. Layer the pork slices over the onions, followed by tomato slices and pineapple chunks.
7
Drizzle with soy sauce and lemon juice. Sprinkle shredded cheese evenly over the top.
8
Place the baking dish on the middle rack roast until the pork reaches an internal temperature of 160°F and the cheese is melted and golden.
9
Remove from oven and let rest for 2–3 minutes. Serve warm.
