Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! No code required. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Braised Smoked Pork Picnic Shoulder with Pineapple and Sweet Spices https://www.metro.ca/userfiles/image/recipes/braise-epaule-porc-fumee-ananas-epices-6831.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
4 5 5 2
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
Braised Smoked Pork Picnic Shoulder with Pineapple and Sweet Spices

Braised Smoked Pork Picnic Shoulder with Pineapple and Sweet Spices

Rate this recipe
5 Votes
6
servings
0:20
Preparation
2:00
COOKING
2:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.