CARIBBEAN PATE – Les sauces Firebarns

Ingredients

• 1.5 kg picnic style pork shoulder with bone
• 2 cups of black beer
• 1 cup maple syrup
• 1 1/2 cup water
• 2 tbsp. tbsp Caribbean jerk spice
• 2 cups of fresh pineapple, cut into small cubes
• 25 ml of olive oil
• 2 oz Jamaican rum
• 6 potatoes, peeled and cut into cubes
• 2 tbsp. tablespoon of butter
• 1/4 cup of 15% cream
• Microgreens for serving