Ideal grill: smoker
Smoke intensity: strong
Prep time: 30 minutes
Cooking time: 8 to 10 hours
Resting time: 1 hour
Special equipment:
food syringe, instant-read thermometer
Serves: 12
Ingredients:
1 bone-in pork shoulder roast (Boston butt), 7 to 8 pounds
½ cup unsweetened apple juice
Kosher salt
1 tablespoon packed light brown sugar
1 tablespoon Worcestershire sauce
Rub
1 tablespoon packed light brown sugar
2 teaspoons paprika
1 teaspoon prepared chili powder
1 teaspoon granulated garlic
1 teaspoon mustard powder
1 teaspoon ground black pepper
10 fist-sized hickory wood chunks
Sauce
1 1/2 cups ketchup
3/4 cup unsweetened apple juice
3/4 cup cider vinegar
3 tablespoons packed light brown sugar
3 tablespoons tomato paste
1 1/2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 1/2 teaspoons mustard powder
3/4 teaspoon hot pepper sauce
1/2 teaspoon ground black pepper
12 hamburger buns
4 cups purchased or homemade coleslaw
Method:
1. Using a very sharp knife, trim the roast’s exterior fat so that it is no thicker than ¼ inch. In a small bowl whisk the apple juice, 2 tablespoons salt, brown sugar, Worcestershire sauce, and ¼ cup water until the salt and sugar have dissolved. Then inject the roast with the liquid flavoring: With the fat side facing down, imagine the roast in 1-inch squares and, using a food syringe, inject each square with some of the liquid, slowly pulling the needle out as you inject the liquid. Some liquid will seep out, but try to keep as much as possible inside the roast.
- In a small bowl mix the rub ingredients including 2 teaspoons salt. Coat the surface of the roast evenly with the rub. Allow the roast to stand at room temperature for 30 minutes before cooking.
- Prepare the smoker for indirect cooking with very low heat (200° to 250°F). When the temperature reaches 225°F, add two wood chunks to the charcoal.
- Brush the cooking grate clean. Smoke the roast, fat side up, over indirect very low heat, with the lid closed, for 5 hours, adjusting the vents so the temperature of the smoker stays as close to 225°F as possible. At the start of every hour (after the first hour), add two more wood chunks to the charcoal. If the temperature falls below 200°F and can’t be raised by adjusting the vents, add more lit briquettes as needed.
- After 5 hours, use an instant-read thermometer to check the internal temperature of the meat. If it has not reached 160°F, continue cooking until it does. If it has reached 160°F, remove the meat from the smoker. Put the lid back on the smoker to prevent heat loss. Add more lit briquettes and refill the water pan to maintain the 225°F temperature.
- On a large work surface, lay out two sheets of heavy-duty aluminum foil, each about 3 feet long, overlapping the sheets slightly along their longer sides. Place the roast in the center of the foil, fat side up. Fold up the edges to wrap the roast tightly to trap the steam. Return the roast to the smoker and cook over indirect very low heat, with the lid closed, until the internal temperature reaches 190°F, at least 3 hours and as long as 5 hours. Remove from the smoker and let rest, still in the foil, for 1 hour.
- In a medium, heavy-bottomed saucepan whisk the sauce ingredients including ¾ teaspoon salt. Bring to a simmer over medium heat and cook for about 5 minutes, stirring occasionally. Set aside.
- Unwrap the roast and, when cool enough to handle, pull the meat apart to shred it. Discard any large pieces of fat and sinew. In a large saucepan over low heat, moisten the pork with as much sauce as you like and cook until warmed through, stirring occasionally. Pile the pulled pork on buns and top with coleslaw. Serve with any additional sauce.©2012 Weber-Stephen Products LLC. Recipe from Weber’s Smoke™ by Jamie Purviance. Used with permission.
Tags: barbecue, pork, pulled pork
Ingredients:
- 2.5kg Pork Shoulder – trimmed
- 3pc SweeTango Apples – cored, peeled and sliced in 8
- 8pc Shallots – trimmed, peeled and thinly sliced
- 4pc Fresh Thyme – rinsed and leaves stripped
- 500ml Apple Cider
- 500ml Thornbury Hard Cider
- 1tbsp Unsalted Butter
- 1tbsp Canola Oil
- Flaked Sea Salt to taste
- Fresh Ground Black Pepper to taste
- Whole Grain Mustard – garnish as needed
Method:
- Position rack in center of oven, preheat to 325°F (165°C)
- Heat a cast iron or heavy-bottom braising pan over medium-high, add butter and canola
- Season pork on all sides with salt and pepper, gently add the to the pan, sauté on all sides until golden brown
- Transfer pork to a platter, add shallots, apples and thyme, season with salt and pepper, sauté until golden brown
- Deglaze pan with hard cider, add apple cider, bring to simmer, return the pork to the pan with resting liquid
- Cover and transfer the braiser to the oven, braise for 2-3 hours or until tender
- Using tongs, transfer pork to a platter, spoon off any excess fat, add apples to the pan
- On the stovetop over medium heat, reduce the liquid until desired consistency and apples are tender
- Using two forks, shred the pork, layer on pretzel bun, top with apple-onion garnish and whole grain mustard
- Pork can be prepared 3 days in advance, wrap tightly in plastic wrap
Tags: braised, dinner, pork
Kinton Ramen shows us how to make their most popular dish.
Makes 1 bowl
Ingredients
- 2 cups (500ml) pork stock
- 4 oz (110 g) fresh, frozen or dried thick ramen noodles, cooked as per package instructions
- 0.1 oz (2g) rock salt
- 0.3 oz (10g) Sriracha
- 0.3 oz (10g) gochujang
- 0.5 oz (17.5g) doubanjiang
- 2 tsp (4ml) oyster sauce
- 1 tsp (2ml) soy sauce
- 1 tsp (2ml) rice vinegar
- 1 tsp (2ml) sesame oil
- 16 oz (46g) miso dare
- 0.1 oz (2g) white sesame
- 0.1 oz (2g) fine chilli pepper
- 2 tsp (4ml) coarse chilli pepper
Toppings per serving:
- 2 oz (60g) pork slices
- 1 handful of beansprouts
- 1 heaping tbsp (15 mL) of thinly sliced green onions
- 1 heaping tbsp (15 mL) of grated garlic
Method
- Bring pork stock to boil with all ingredients except for toppings. Mix soup well.
- Put the hot soup in large, deep bowl. Add cooked noodles, stir with chopsticks.
- Arrange toppings in small piles on top of ramen, starting with pork slices, bean sprouts, green onion and grated garlic.
- To eat, taste soup with spoon, then use chopsticks to thoroughly mix in toppings.
Courtesy of Kinton Ramen
Tags: kinton, pork, ramen, spicy
Indonesian-style pork kebabs
Yield: Serves 8
Cooking Time: 10 minutes
Ingredients:
- 2 lbs (1 kg) Ontario pork loin, boneless, cut in 1-inch (2.5 cm) cubes
- 1/4 cup (50 mL) smooth peanut butter
- 1 tbsp (15 mL) brown sugar
- 2 green onions, finely chopped
- 1/4 cup (50 mL) dry sherry
- Juice from half lemon
- 1 tsp (5 mL) each coriander, cumin, salt
- 1/2 tsp (2 mL) ground black pepper
- 1/4 tsp (1 mL) cayenne pepper
Method:
- Place pork in a non-metal sealable container. Combine remaining ingredients and mix well. Pour over pork and toss to coat well. Cover and marinate 2 hours or overnight in the refrigerator.
- If using bamboo skewers, presoak in water 1 hour. Thread pork on skewers with 1/4 inch (6 mm) space between cubes.
- Preheat barbecue on high; reduce temperature to medium. Place skewers on grill; close barbecue cover and grill 10 to 12 minutes, turning often. Serve over rice or in pita breads.
Courtesy Emily Richards, www.ontariopork.on.ca
Tags: grill, kebab, local, main dishes, ontario, pork, summer
Grilled pork tenderloin
Ingredients:
- 2 tbsp Jamaican jerk spice paste
- 1 pork tenderloin
- 1 mango peeled and finely chopped
- 1/2 cup each of finely chopped red pepper and celery
- 1/4 cup each of finely chopped green onion and coriander leaves
- 2 tbsp lime juice
- 1 tbsp canola oil
- 1 tsp honey
- 1/4 each of salt and pepper
- Lime wedges
Method:
- Brush the jerk paste all over the tenderloin. Marinate at room temperature for 30 minutes or in the refrigerator for up to 24 hours
- Meanwhile, toss the mango with the red pepper, celery, green onion, coriander, lime juice, oil, honey, salt and pepper and set aside
- Lightly grease the grill and cook
- Transfer to a cutting board and tent with foil. Let it rest for five minutes and serve with mango chutney
Courtesy Rob Rainford
Tags: entrees, fall, grill, main dishes, pork, rob rainford, tenderloin
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