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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
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.
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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
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    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    butter
  • 1
    smoked pork picnic
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    LOU'S KITCHEN ENTRÉES OR PEAMEAL OR BACK BACON

    LOU'S KITCHEN ENTRÉES OR PEAMEAL OR BACK BACON

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    375 - 400 g SELECTED VARIETIES


    LEGACY BONELESS PORK LOIN ROAST OR PORK BELLY

    LEGACY BONELESS PORK LOIN ROAST OR PORK BELLY

    $10.00 ea.

    600 - 800 g, SELECTED VARIETIES


  • 1
    onion, chopped
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

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    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 2
    cloves of garlic, chopped
  • 2
    red peppers, cubed
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    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $4.99 ea.

    3 pk PRODUCT OF ONTARIO


  • 2 cups
    (500 mL)
    pineapple, diced
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    CORED GOLDEN PINEAPPLES

    CORED GOLDEN PINEAPPLES

    $4.99 ea.

    600 g


  • 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.

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