Braised Shoulder with Pineapple and Sweet Spices

Braised Shoulder with Pineapple and Sweet Spices
  • 6 servings
  • 0:20 Preparation
  • 2:00 Cooking
  • 2:20 Total Time

Ingredients

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  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)

    butter

  • 2 lb
    (900 g)

    Québec pork shoulder roast boneless, cut in 6 larges pieces

  • 1

    onion, chopped finely

  • 2

    cloves garlic, chopped

  • 2

    red peppers, cubed, seeds removed

  • 2 cups
    (500 mL)

    pineapple diced

  • 1 cup
    (250 mL)

    white wine

  • 1 cup
    (250 ml)

    chicken broth

  • 2

    bay leaves

  • 2

    cinnamon sticks

  • 1 to 2

    whole cloves

  • salt and freshly ground pepper

  • 2 cups
    (500 mL)

    green beans

  • 1/2 cup
    (125 mL)

    35% cooking cream

Preparation

Preheat the oven to 150°C (300°F).

In an oven-safe pan, heat the oil and butter, and quickly brown the pork on all sides.

Add the onion, garlic, peppers, and pineapple. Brown the ingredients. Deglaze with wine and broth. Incorporate the spices. Season with salt and pepper.

Cover and continue cooking in the oven for 90 min.

Add the green beans, cover and continue cooking for 15 min.

Remove the meat from the oven, add the cinnamon sticks and cloves. Pour the cooking juice into a pot and reduce by half. Add the cream and reduce another 5 min.

Source: Féd. des producteurs de porcs du Québec