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Main dishes

A collaboration with

Laurent Dagenais




  • 1 smoked pork shoulder with bone/rind (about 3.45 kg)
  • 1 pineapple (peeled + sliced)
  • 2 cans of Saison Libre beer from Unibroue
  • 500ml chicken or vegetable broth
  • 250ml maple syrup
  • 1 garlic bulb (cut in 2)
  • 1 onion (cut in 4)
  • 5-6 fresh bay leaves
  • 3 sprigs of fresh thyme
  • 3 sprigs of fresh rosemary
  • 30 cloves

Mayonnaise with Espelette pepper

  • 2 egg yolks
  • 1 Tbsp. Dijon Mustard
  • 1 Tbsp. Espelette pepper
  • 1 Tbsp. White wine vinegar
  • 100ml lukewarm water
  • 400ml canola oil
  • salt and pepper


  • 1 cloud bread
  • 6 sucrines (break into leaves)
  • 1 bunch of leaf lettuce
  • 15 slices of provolone



  1. Place the ham in a roasting pan. Using a sharp knife, crisscross the pork rind, going down to the fat.
  2. Place the cloves in each of the intersections of the grid. Arrange pineapple slices on the ham and place the remaining slices around it.
  3. Add the garlic, onion and fresh herbs and moisten with Saison Libre beer from Unibroue, along with the broth and the maple syrup.
  4. Place in a barbecue preheated to 400°F in indirect heat for about 3 and a half hours, or until the skin is golden brown and crispy. Baste the ham with cooking juices every 20 minutes. After 3 hours, the cooking juices should be well reduced and have a syrupy consistency.
  5. Remove from barbecue and let stand 45 minutes. Strain the cooking juices through a sieve, and pouring them over the ham.

Mayonnaise au piment d’Espelette

  1. In a cylindrical container, add the egg yolks, Dijon mustard, white wine vinegar, Espelette pepper, salt and pepper.
  2. Using a hand blender, combine the ingredients and add the oil in a trickle, increasing the flow gradually. Add warm water if the mayonnaise becomes too thick before continuing to incorporate oil to prevent it from separating.
  3. Transfer to a bowl and store covered in the refrigerator until use.


  1. Using a knife, cut thin slices of ham, being careful to go around the bone. Remove as much fat as possible.
  2. Slice the bread lengthwise. With your hands, remove as much of the bread crumbs as possible.
  3. Brush the inside of the bread with olive oil, season with a little fleur de sel and place on a hot rack for 3-4 minutes or until the bread is toasted.
  4. Using a spoon or spatula, generously brush the bread with Espelette mayonnaise. Top the bottom slice well with slices of ham, pineapple and provolone.
  5. Put in the barbecue on the top rack for a few minutes or until the cheese is melted.
  6. Add the sucrine leaves and the leaf lettuce to the top bun. Drizzle with olive oil and season with salt and pepper. Close the sandwich and cut into slices or squares.


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