Braised Smoked Pork Picnic Shoulder with Pineapple and Sweet Spices

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

Ingredients

Add all
  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)

    butter

  • 1

    smoked pork picnic

  • 1

    onion, chopped

  • 2

    cloves of garlic, chopped

  • 2

    red peppers, cubed

  • 2 cups
    (500 mL)

    pineapple, diced

  • 1 cup
    (250 mL)

    white wine

  • 1 cup
    (250 mL)

    chicken broth

  • 2

    bay leaves

  • 2

    sticks cinnamon

  • 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

In the pan, heat the oil and butter, add the onion, garlic, peppers, and pineapple. Brown the ingredients. Deglaze with wine and broth. Incorporate the spices. Season with salt and pepper.

Place the pork shoulder and simmer for

1h30 -2 hours covered or 40-45 min / kg. Add beans and cook for 15 minutes covered.

After cooking, remove pork, cinnamon sticks and cloves.

Retrieve the juices and reduce by half. Add cream and reduce by 5 mph.

Spoon sauce over meat and serve with vegetables and pineapple.

Source: Féd. des producteurs de porcs du Québec