Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 gr. Tin / n pineapple, cut into pieces
- 750 g pork (pork shoulder)
- 1 teaspoon garlic salt
- 1 teaspoon salt
- 0.25 teaspoon ¼ black pepper, freshly ground
- 1 onion (s), chopped
- 1 tablespoon chili powder
- 225 g tomato sauce
- 120 ml beef broth
- 1 green pepper (s), cut into strips
- oil
Print Recipe
Pin Recipe Instructions
- Drain the pineapple pieces and collect the juice. Cut the pork shoulder into cubes (about 2 cm) and fry in hot oil in a large pan. Season with salt, pepper and garlic. Add the onion and sauté for a minute. Season with chili powder. Pour in the tomato sauce, the pineapple juice and stock, stir thoroughly. Cover and simmer over low heat for about an hour. Stirring occasionally.
- Then add the pineapple pieces and paprika and simmer for another ten minutes.
- Tastes great with rice, but also simply with a baguette and a crunchy salad
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below