Summary

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

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Instructions

1. 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.
2. Then add the pineapple pieces and paprika and simmer for another ten minutes.
3. Tastes great with rice, but also simply with a baguette and a crunchy salad