Slow cooker
This recipe can be prepared in the slow cooker as well. Follow the same steps and when ready to continue cooking, transfer to slow cooker along with sauce. Cook on low for 8 hours.
Preparation time
Cooking time
Portions
ingredients
- 2 lb. 900 g boneless Quebec pork shoulder, cut into 6 large pieces
- 2 tbsp. 30 ml olive oil
- 1 tbsp. 15 ml butter
- 1 onion, cubed
- 2 cloves garlic, minced
- 2 red bell peppers, seeded and cubed
- 2 cups 500 ml fresh pineapple, peeled and cut into chunks (if you do not have fresh pineapple on hand, frozen pineapple chunks will do).
- 1 cup 250 ml white wine
- 1 cup 250 ml chicken broth
- 2 bay leaves
- 2 cinnamon sticks
- 1-2 cloves
- Salt and freshly ground pepper
instructions
- Place oven rack in middle position and preheat oven to 150 °C (300 °F).
- In an oven-safe pot set over medium-high heat, heat oil and butter and brown pork on all sides. Season with salt and pepper. Set aside on a plate.
- In the same pot, lightly brown onion, garlic, bell peppers and pineapple.
- Deglaze with wine. Add broth, bay leaves, cinnamon and cloves. Season with salt and pepper.
- Return meat to pot and bake, covered, for 2 hours 45 minutes.
- Remove meat from pot and keep warm on a plate. Discard cinnamon sticks and cloves. Recover cooking juice and strain; then reduce by half into a gravy.
- Serve meat with gravy, pineapple-pepper mixture and a side of green beans or bok choy if desired.
