Braised Pork Shoulder with Pineapple Relish

When rich, succulent meat and warm spices meet a tart, sweet, and spicy relish

This issue of The Epestle is short because next week’s issue—we’re making FISH SAUCE!¹—is going to be pretty long.

Here’s a dish one of my aunts always made for us when her children—my cousins—and I we…