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    Recipes — pork shoulder

    Pulled Pork Tacos

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 5 hours & 15 minutes
        •    Yield: Serves 6


    For the pulled pork:

        •    2 tsps salt
        •    1 onion, chopped
        •    2 tsps ground cumin
        •    1/2 tsp dried oregano
        •    1 lb. pork shoulder roast
        •    3 cloves garlic, smashed
        •    1/2 tsp ground coriander
        •    2 tbsps extra-virgin olive oil
        •    1/2 cup beer, such as Modelo Especial
        •    1/2 tsp grated orange zest (1/2 orange)
        •    1 chipotle in adobo plus 1 st adobo sauce

    For the taco garnishes:

        •    12 flour tortillas
        •    1 avocado, diced
        •    1/2 cup sour cream
        •    8 radishes, thinly sliced
        •    3 limes, cut into wedges
        •    1 cup crumbled feta cheese
        •    3 Roma tomatoes, chopped
        •    1 head savoy cabbage, thinly sliced
        •    1/2 cup silantro leaves, roughly chopped


    For the pulled pork:

    1. In a small bowl, mix together the cumin, coriander, salt and oregano. Rub the spice mixture all over the pork roast.

    2. Heat the olive oil in a medium skillet over medium-high heat. Add the pork roast and brown on all sides, about 3 minutes per side.

    3. Meanwhile, in a 3 1/2-quart slow cooker, combine the onion, garlic, chipotle and adobo sauce, beer, and orange zest. Add the browned roast along with any pan juices. Cover and cook on low for 8 hours or on high for 6 hours.

    For the taco garnishes:
    When the pork is cooked and fork tender, shred it using two forks. Add the shredded meat back to the slow cooker and toss with the onions and cooking juices. Keep warm in the slow cooker for people to help themselves and assemble the tacos with all the garnishes.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/pulled-pork-tacos/17985/

    Pressure-Cooker Pork Stew with Fall Vegetables

    Enjoy a warm and hearty home-cooked meal, even when you don't have time for cooking! This pressure cooker stew comes together in under an hour.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 2


        •    3 tbsps olive oil
        •    salt and pepper
        •    1 onion, chopped
        •    ½ cup chicken broth
        •    1 can diced tomatoes
        •    8 whole baby potatoes
        •    2 cloves garlic, chopped
        •    1 ½ lb. pork shoulder cubes
        •    1 rutabaga, peeled and cubed
        •    1 red bell pepper, seeded and diced
        •    4 carrots, peeled and cut into large pieces


    1. In a large skillet over high heat, brown the pork in 2 tbsp (30 ml) of the oil. Season with salt and pepper. Set aside.
    2. In a pressure cooker over medium heat, soften the onion, bell pepper and garlic in the remaining oil (1 tbsp/15 ml). Add the pork, rutabaga, carrots, potatoes, tomatoes and broth. Season with salt and pepper.
    3. Close the cooker and bring it to pressure over high heat. Reduce the temperature to medium (or just enough to maintain pressure) and continue cooking for 20 minutes.
    4. Remove the pressure cooker from the heat and let the pressure release. You can speed up the process by running the cooker under cold water.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/pressure-cooker-pork-stew-with-fall-vegetables/17363/

    Slow-Braised Pork Shoulder with Cider & Parsnips

    Shoulder is the ideal cut for this warming one-pot, which is packed with autumnal flavours and perfect served with a side of mash.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 2 hours & 30 minutes
        •    Yield: Serves 5


        •    2 bay leaves
        •    2 tbsps olive oil
        •    2 onions, sliced
        •    1 tbsp plain flour
        •    330ml bottle cider
        •    850ml chicken stock
        •    handful parsley, chopped
        •    3 parsnips, cut into chucks
        •    2 celery sticks, roughly chopped
        •    1kg / 2 lb 4oz pork shoulder, diced
        •    mashed potato and greens, to serve (optional)


    1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a large lidded flameproof casserole and brown the meat in batches, then set aside. Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir, then add the pork and any juices back to the dish.
    2. Add the cider and stock so that the meat and vegetables are covered. Season and bring to a simmer, then cover and put in the oven for 2 hrs. Serve sprinkled with parsley, with mashed potato and greens, if you like.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/2534644/slowbraised-pork-shoulder-with-cider-and-parsnips

    Aromatic Pork and Noodle Soup

    Vietnamese pho is built on a long-simmered and aromatic stock infused with charred ginger and onion, spices, and fish sauce, ladled over rice noodles and most commonly served with thin slices of beef. This is not that. We borrowed the technique of charring the onion and toasting the spices to give a quick, weeknight-friendly boost to store-bought chicken stock for this pork and noodle soup.

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 4


        •    1 cinnamon stick
        •    2 star anise pods
        •    1 tsp fennel seeds
        •    2 tbsps vegetable oil
        •    2 garlic cloves, crushed
        •    8 ounces thin rice stick noodles
        •    8 cups low-sodium chicken broth
        •    1 1” piece ginger, peeled, crushed
        •    Kosher salt and freshly ground black pepper
        •    1 medium onion, peeled, halved through root end
        •    2 bone-in pork shoulder steaks (about 12 oz. each)
        •    2 chiles de árbol or ½ tsp. crushed red pepper flakes
        •    Mung bean sprouts, fresh cilantro leaves with tender stems, thinly sliced scallions, chopped unsalted, roasted peanuts, and lime wedges (for serving)


    1. Heat a dry large cast-iron skillet over medium-high. Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.
    2. Add chiles (if using crushed red pepper flakes, add with fennel seeds), garlic, cinnamon stick, and star anise to skillet and cook, stirring, until fragrant, about 1 minute. Add fennel seeds and cook, stirring, until fragrant, about 20 seconds (do not burn). Quickly transfer to a large saucepan (reserve skillet) and add onion, ginger, and broth; bring to a boil. Reduce heat and simmer until broth is flavorful.
    3. Meanwhile, heat oil in reserved skillet over medium-high heat. Season pork with salt and pepper and cook until browned and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest 5 minutes before thinly slicing.
    4. Cook noodles according to package directions. Divide among bowls; add pork. Strain broth and ladle into bowls. Top soup with bean sprouts, cilantro, scallions, and peanuts and serve with lime wedges.

    This great family recipe is thanks to Bon-appetit Recipes at https://www.bonappetit.com/recipe/quick-pork-pho

    Pork and Pineapple Fried Rice

    If you're looking for a tasty make-ahead lunch or dinner, look no further! Note: Dish tastes best if cooked rice is refrigerated for at least 12 hours. Special Equipment: Wok.Courtesy of Patrick Lynch of FOO Asian Street Food.

    Prep Time

        •    Prep time: at least 12 hours
        •    Cook time: 5 hours and more
        •    Yield: Serves 4


        •    2 cup uncooked white rice
        •    ½ lb(s) pork shoulder
        •    1 Tbsp canola oil
        •    1 shallot, chopped
        •    1 clove garlic, thinly sliced
        •    ½ Tbsp ginger, finely chopped
        •    ¾ cup fresh pineapple, finely chopped
        •    1 Tbsp soy sauce
        •    1 Tbsp sweet soy sauce
        •    ½ Tbsp fish sauce
        •    roasted cashews, to taste
        •    bean sprouts, to taste
        •    green onions, to taste
        •    1 Tbsp Sambal Oelek (South Asian chili paste, available at Asian grocery stores)


    1. In a large pot, boil 4 cups of water; add uncooked rice and lower heat to medium-low.

    2. Cover and simmer for 20-30 minutes, or until rice is firm but not chewy. Set rice aside to cool; refrigerate uncovered for at least 12 hours.

    3. Preheat oven to 300ºF.

    4. Place pork shoulder in a roasting pan and cover with water.

    5. Cook for 4-5 hours, or until meat falls apart easily when pulled with a fork.

    6. Remove pork from braising liquid. Shred meat off the bone using a fork.

    7. Heat oil in a wok over high heat.

    8. Lower heat to medium and add shallots, garlic, and ginger; stir and cook 3-5 minutes, or until shallots are translucent.

    9. Add pulled pork; stir and cook for 2-3 minutes, or until pulled pork is crispy.

    10. Stir in the rice. Once rice is fully incorporated, add pineapple, soy sauce, sweet soy sauce, sambal oelek, and fish sauce; continue to cook and stir for 1-2 minutes, until everything is evenly coloured and heated throughout.

    11. Remove pan from heat.

    12. Plate rice and garnish with roasted cashews, bean sprouts, and green onions, to taste.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/pork-and-pineapple-fried-rice/14335/