Level : Easy
Serving : 4 people
Time : 5 hours
- 1.5 kg picnic style pork shoulder with bones
- 2 cups of black beer
- 1 cup of maple syrup
- 1 1/2 cup of water
- 2 tbsp.Caribbean jerk spice
- 2 cups fresh pineapple, finely diced
- 25 ml olive oil
- 2 oz Jamaican rum
- 6 potatoes, peeled and cubed
- 2 tbsp butter
- 1/4 cup 15% cream
- Microfoam to serve
In a saucepan over medium high heat, combine 1 cup dark beer, 1 cup maple syrup, ½ cup water and 1 tbspCaribbean spices. Reduce by half, remove from heat and set aside.
In a roasting pan, combine 1 cup of water and 1 cup of black beer. Add picnic style pork shoulder. Place in oven at 300°F for 4 hours, basting with beer and maple mixture every hour. After 4 hours, the bone should fall apart on its own. Remove the piece, shred and add one cup of the cooking liquid to the meat and set aside.
Strain the remaining cooking liquid, bring to a boil until reduced by half and set aside.
In a large pot of boiling salted water, cook potatoes until tender (about 15 minutes). Drain potatoes, add butter and cream. Place in food processor or blender to obtain a smooth, creamy purée. Set aside.
In a skillet over high heat, sauté pineapple cubes for 1 to 2 minutes with olive oil and 1 tbsp. Caribbean spices. Add rum and flambé.
In a Pyrex dish or in an individual layer. Add ham, pineapple and mashed potatoes. Sprinkle with Caribbean spices and place in the oven at "broil" for 2 to 3 minutes. Serve with sprouts and sauce reduction.