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Braised Shoulder with Pineapple and Sweet Spices https://www.metro.ca/userfiles/image/recipes/braise-epaule-ananas-7168.jpg PT20M PT2H00M PT2H20M
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.
6
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
Braised Shoulder with Pineapple and Sweet Spices

Braised Shoulder with Pineapple and Sweet Spices

Rate this recipe
1 Vote
6
servings
0:20
Preparation
2:00
COOKING
2:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    olive oil
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    1 L SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    butter
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    SALTED OR UNSALTED 454 g

  • 2 lb
    (900 g)
    Québec pork shoulder roast boneless, cut in 6 larges pieces
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    CENTRE CUT, SELECTED VARIETIES 13.21/kg

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    CENTRE CUT 11.00/kg

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  • 1
    onion, chopped finely
  • 2
    cloves garlic, chopped
  • 2
    red peppers, cubed, seeds removed
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    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

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  • 2 cups
    (500 mL)
    pineapple diced
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    SELECTED SIZES SELECTED VARIETIES

  • 1 cup
    (250 mL)
    white wine
  • 1 cup
    (250 ml)
    chicken broth
  • 2
    bay leaves
  • 2
    cinnamon sticks
  • 1 to 2
    whole cloves
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  • salt and freshly ground pepper
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    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

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  • 2 cups
    (500 mL)
    green beans
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    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    $2.99 ea.

  • 1/2 cup
    (125 mL)
    35% cooking cream
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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