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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
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.
6
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
3 Votes
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
  • 1
    smoked pork picnic
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    FROZEN, 600 - 635 g

  • 1
    onion, chopped
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  • 2
    cloves of garlic, chopped
  • 2
    red peppers, cubed
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    RED, ORANGE OR YELLOW SWEET PEPPERS

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    PRODUCT OF CANADA OR MEXICO 6.59/kg

  • 2 cups
    (500 mL)
    pineapple, diced
  • 1 cup
    (250 mL)
    white wine
  • 1 cup
    (250 mL)
    chicken broth
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    66 g - 1 kg SELECTED VARIETIES

  • 2
    bay leaves
  • 2
    sticks cinnamon
  • 1 to 2
    whole cloves

  • salt and freshly ground pepper
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    PRODUCT OF CANADA OR MEXICO 6.59/kg

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

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

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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