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.
A medium-bodied beer with fruity, spicy accents to deliver a mildly sweet taste and a mild finish.
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