Smoked pork casserole with pineapple

Ingredients for 10 servings:

• 2 ½ kg smoked pork
• 2 cans of pineapple
• 1 cup of cream
• 400 g processed cheese with herbs
• 400 g cream cheese spread
• possibly butter

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

The day before, cook the smoked pork in a roasting bag or casserole dish at 180°C for 1.5 – 2 hours and let cool. The next day, carve the meat and place the slices upright in a casserole dish. Drain the pineapple, reserving the juice and placing a pineapple slice between each slice of meat. Place the cream and processed cheese in a saucepan and add enough pineapple juice so that you can taste it. Heat everything until the cheese is melted (do not boil!). If you like, you can add up to 1 packet of butter (this will make it very thick). Pour the sauce over the meat, cover the casserole dish and bake in a preheated oven at 200°C for 45 – 60 minutes. Serve with rice or croquettes and a green salad.