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    Recipes — boneless pork shoulder

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    Pork Shoulder Cutlets with Fennel and Asparagus Salad

    This bright, sprightly salad is just the thing to cut through the richness of succulent pan-fried pork.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •   1¼ pounds boneless pork shoulder (Boston butt), fat trimmed to ¼ inch, cut into 4 steaks
        •   ¾ cup all-purpose flour
        •   2 large eggs, room temperature
        •   1½ cups dried breadcrumbs
        •   2 tablespoons cornstarch
        •   Kosher salt and freshly ground black pepper
        •   ¾ cup vegetable oil
        •   Flaky sea salt
        •   1 small fennel bulb, cored, thinly sliced, plus 2 tablespoons fennel fronds
        •   6 asparagus spears, shaved lengthwise into ribbons with a vegetable peeler
        •   ½ small red onion, thinly sliced
        •   ½ cup fresh parsley leaves
        •   2 tablespoons fresh lemon juice, plus lemon wedges for serving
        •   2 tablespoons olive oil

    Method

    1. Pound pork steaks between 2 layers of plastic wrap to ¼" thick. Place flour in a shallow bowl. Lightly beat eggs in another shallow bowl. Toss breadcrumbs and cornstarch in a third shallow bowl; season with kosher salt and pepper.
    2. Working one at a time, season cutlets with kosher salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with egg and turn to coat. Lift from bowl, allowing excess to drip off. Coat with breadcrumb mixture, pressing to adhere.
    3. Heat vegetable oil in a large skillet over medium-high. Working in 2 batches, cook cutlets, shaking pan occasionally, until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack; season with sea salt.
    4. Combine fennel, fennel fronds, asparagus, onion, and parsley in a medium bowl. Toss with lemon juice and olive oil; season with kosher salt and pepper. Serve salad alongside cutlets with lemon wedges for squeezing over.



    This great family recipe is thanks to Bonappetit Recipes at https://www.bonappetit.com/recipe/pork-shoulder-cutlets-with-fennel-and-asparagus-salad

    Slow-Cooker Pulled Pork Sandwiches

    Perfect for a crowd, this moist pulled pork, slow cooked with Progresso™ chicken broth, cider vinegar and barbecue sauce, is topped with a crunchy slaw for an easy dish that will help both your kitchen and you keep your cool.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 4 hours 45 minutes
        •    Yield: Serves 4

    Ingredients

        •    3 Tbsp light brown sugar
        •    2 tsp hot paprika
        •    1 tsp mustard powder
        •    ½ tsp ground cumin
        •    Kosher salt and freshly ground pepper
        •  
    1 (3- to 4-lb) boneless pork shoulder, trimmed of excess fat
        •   2 tsp vegetable oil
        •   ½ cup apple cider vinegar, plus more to taste
        •   3 Tbsp tomato paste
        •   6 potato buns
        • 
    Barbecue sauce and prepared coleslaw, for serving

    Method

    1. Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
    2. Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
    3. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
    4. Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.



    This great family recipe is thanks to Food Network at http://www.foodnetwork.ca/recipe/slow-cooker-pulled-pork-sandwiches/17847/

    Pulled Pork

    Make yourself a pulled pork sandwich or pulled pork taco topped with extra BBQ sauce, or serve it as a savory side. Are you drooling yet?

    This meat is fall-apart tender! The marinade enhances the natural flavors of the pork. When you're done shredding the pork, pour as much of the remaining sauce over the pork as you like. Serve with more Baby Rays BBQ Sauce.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 8 hours
        •    Yield: Serves 8-10

    Ingredients

        •    1 large onion
        •    6-7 lbs boneless Pork
        •    Shoulder Chuck Roast
        •    1 Tbsp salt
        •    1 tsp black pepper
        •    1 tsp paprika
        •    1 cup chicken broth
        •    1 cup your favorite BBQ Sauce (we used Stubb's Sticky Sweet)
        •    2 Tbsp liquid smoke, optional but nice
        •    2 Tbsp Worcestershire sauce
        •    3 large garlic cloves, pressed
        •    2 Tbsp brown sugar

    Method

    1. Chop 1 large onion and place it into the bottom of the slow cooker.
    2. Combine 1 Tbsp salt, 1 tsp pepper and 1 tsp paprika and generously sprinkle the pork roast. Massage the roast to rub the seasoning into the meat. Place meat over the onions.
    3. For the marinade, combine: 1 cup chicken broth, 1 cup BBQ sauce, 2 Tbsp liquid smoke, 2 Tbsp Worcestershire sauce, 2 Tbsp brown sugar and 3 pressed garlic cloves then stir to combine. Pour the marinade over the pork.
    4. Cover and set on low for 8 hours. Remove the meat to a large bowl and shred with forks. I nit-picked the heck out of it and remove all the fat. I hate finding surprises in my meat and love not having to inspect what I'm biting into.



    This great family recipe is thanks to Natashas Kitchen at https://natashaskitchen.com/2011/12/19/svetlanas-pulled-pork/