Tag Archives: Pork

Pulled Pork

Pulled Pork


2.5 kg Pork shoulder (bone in or boneless)
400 ml Pepsi® original
500 ml BBQ Sauce
1 Onion large, sliced
4 cloves Garlic sliced
1 tsp Chipotle chili powder
1 tbsp Chilli Powder
1 tsp Salt
1 tsp Pepper

Place all spices in a small bowl and mix together.  Remove any string if the pork has been tied.
Rub spice mix onto pork.
Place onions and garlic into a slow cooker and place rubbed meat on top.Add barbecue sauce and Pepsi®.
Cover and cook 6-8 hrs on high or 8-10 hrs on low.Turn off slow cooker and remove meat to a cutting board.  If the pork has a bone discard it.  Using two forks shred the meat into bite sized pieces, discarding any large pieces of fat.
Return the shredded meat to the slow cooker and combine with the white sauce.

Recipe notes
Served on soft buns topped with your favourite tangy cole slaw.

Southern style Baked Picnic Ham


Prep Time: 15 minutes
Cook Time: 2 hours, 45 minutes
Total Time: 3 hours
Yield: 10 Servings

For New Years dinner we decided to try something new, a delicious Southern style Baked Smoked Pork Shoulder, super easy to prepare Studded with cloves, brown sugar glaze and sliced pineapple as an option, your family is sure to love this any time of the year but, it’s just perfect for the holidays.

9 Lb average Smoked Pork Shoulder
(smoked but not cooked)
1 can of Sliced Pineapple (reserve juice)
1 bottle (Beer) Rickard’s Blonde
1 lemon, juiced and zested
½ cup of Light Brown Sugar**
2 Tablespoons of Yellow Mustard or Dijon**
Whole Cloves – optional
4 – 5 fresh Sage
(** ×2 – optional)

Preheat one side of BBQ with smoker chips at medium temp (or oven at 350°)

Line a 2-inch deep roasting pan with Aluminum Foil
Place the whole pork shoulder package in the pan on a wire rack.
Carefully cut the outer plastic packaging and any other packing materials that might be included, discard except the netting on the meat, do not remove at this time.

Place the meat skin side up in the pan.
Add beer and sage to the pan.
Cover the meat with Aluminum Foil.
Place in BBQ on side without heat.
Meat should cook about 18-22 minutes per pound of weight.
In a small bowl, mix Brown Sugar and Mustard, add just a few tablespoons of the juice from the pineapples mix well to form a thick paste.
About 45 minutes before the pork should be done, remove the pan from the BBQ (oven) and remove foil.
Reduce the heat to low (oven heat to 250º.)
Carefully cut away the netting from around the meat. It may stick in some places so be careful.
Using tongs and a knife, carefully remove the layer of skin and fat from the meat, set discard.
Use a sharp knife and score the meat about every one inch and about ½ inch deep. Crosscut again.
If using Cloves, place one clove in each of the squares made from the cuts.
Drizzle half of the glaze over the cooked meat.
Use toothpicks to attach the pineapple slices to the meat and drizzle remaining glaze over the top.
Return the roast to the BBQ (oven), uncovered and cook for about 30-45 minutes or until a meat thermometer placed in the thickest part of the meat reaches a temperature of 170º.

Extra Glaze:
If you would like an extra dose of glaze to the ham, you can mix the mustard, Brown sugar and pineapple juice and apply a thin layer (it’s not necessary, just a matter of preference) after you remove the toothpicks, pineapple and cloves.

Turn up BBQ to high
(If oven method, Set your oven to BROIL.)

Return the shoulder, uncovered, to the oven and Broil for about 10 minutes longer or, until it’s a nice brown color. Sugar should be melted but don’t let it burn. Oven temperatures will vary so, keep a close eye on it during this final step.

Remove from oven and let stand for 5-15 minutes before carving.

Serve warm and enjoy!

If you made extra glaze you could warm it and serve on the side.






Modified from Taste of Southern

Savoury Meat Pies


Source: My wonderful cousin who also aquired it through The Canadian Living Test Kitchen and their Source is Holiday Celebrations: 2007

Double-Crust Sour Cream Pastry
1 tbsp (15 mL) Dijon mustard
1 egg yolk

1 lb (454 g) lean ground beef
1 lb (454 g) ground pork
1 tbsp (15 mL) vegetable oil
2 onions, chopped
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 cup (250 mL) chopped peeled potatoes
1-1/2 tsp (7 mL) dried thyme
1-1/2 tsp (7 mL) dried oregano
2 bay leaves
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 cup (60 mL) tomato paste
2 cups (500 mL) sodium-reduced beef stock
1 tbsp (15 mL) Worcestershire sauce
1/4 cup (60 mL) chopped fresh parsley



Filling: In shallow Dutch oven, saute beef and pork separately over medium-high heat, breaking up with fork, until no longer pink, about 5 minutes. With slotted spoon, transfer to bowl; drain fat from pan. In same pan, heat oil over medium heat; fry onions, stirring occasionally, until golden brown, about 10 minutes. Add garlic, carrots, celery, potatoes, thyme, oregano, bay leaves, salt and pepper; fry for 5 minutes. Add tomato paste; fry, stirring, for 1 minute. Pour in beef stock and Worcestershire sauce; bring to boil, scraping up brown bits. Return beef and pork to pan. Reduce heat, cover and simmer until potatoes start to break down, about 35 minutes. Stir in parsley. Discard bay leaves. Let cool. (Make-ahead: Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 24 hours.)
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness. Fit into 9-inch (23 cm) pie plate; trim even with plate. Brush pastry shell with mustard. Spoon in filling.
Roll out remaining pastry. Whisk egg yolk with 1 tbsp (15 mL) water; brush some over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim; seal and flute edge. (Make-ahead: Wrap and refrigerate for up to 24 hours.)
Brush egg mixture over pastry. Cut steam vents in top of pie. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until top is golden, about 1 hour. Let pie cool on rack for 10 minutes before serving.

Stuffed Cabbage Leaves


Stuffed Cabbage Leaves
Servings: 12-16 stuffed cabbage leaves
Prep Time: 1 Hour
Cook Time: 2 ~ 2-1/2 Hours

1 large green cabbage (3.5-4 lbs.)
1 lb ground beef, ground chicken, ground pork/bacon or a mixture
1 cup cooked long grain rice, white or brown
1med onion, finely minced
2 tbsp fresh dill, minced
1 tbsp paprika
1 clove garlic, minced
1 tsp celery seed
1/4 tsp tumeric
2 tsp mustard powder, divided
Pinch of cayenne pepper
Salt and pepper to taste
1 egg
1 can (48 oz) tomato juice
1 can (28 oz) diced or crushed tomatoes
2 tbsp fresh lemon juice (or more to taste)
2 tbsp brown sugar (or more to taste)
2 tbsp tomato paste
1/2 cup stock or water

Optional: sour cream

Rinse the cabbage clean, then immerse it in a large pot of boiling water and cook it for 4-5 minutes until leaves are soft and pliable, but not overly soft.
Drain the cabbage in a colander and let it sit until cool enough to handle.
Alternatively, you can freeze the cabbage overnight (or up to 3 days). Defrost the cabbage for about three hours. This will make the leaves pliable in the same way that parboiling does.
Prepare your filling. In a bowl, mix together ground meat, cooked rice, minced onion, minced dill, paprika, garlic, celery seed, tumeric 1 tsp mustard powder, cayenne pepper, egg, salt and pepper to taste. I use about 1 ½ tsp salt and 1 tsp pepper—kosher meat needs less salt.
To test the seasoning of the meat, you can fry up a small portion in a skillet or pop it in the microwave till it’s thoroughly cooked, then taste it. It’s easy to under-season the filling, so err on the side of adding extra pepper and salt.
Tip: You can make this filling ahead and refrigerate a few hours to overnight; this will allow the flavors to marinate and make it firmer and easier to handle.
Peel off the large cabbage leaves from the head of cabbage, keeping only the leaves that are whole/intact and big enough to stuff. Chop up the remaining smaller leaves along with the core of the cabbage. Reserve.
Place your large leaves on a cutting board.
Take a leaf and pat it dry with a paper towel.
Shave down the tough, thick part of the stem at the base of each leaf using a paring knife, being careful not to cut through the leaf itself. Repeat process for the remaining leaves.


Fold the base of the leaf up and over the filling till it’s completely covered.
Fold the left edge of the leaf inward. Leave the right side of the leaf open.



Continue rolling the leaf till it’s completely rolled up (with the right end still loose/open).
Tuck the loose end of the leaf inward, pushing it into the filled center of the leaf.
This will create a neat package that has a better chance of holding together in the pot.
Continue the process for the remaining leaves.


Depending on how many useable leaves your cabbage has, you may find you have some leftover filling. Simply roll that filling into meatballs; you can place them into the pot along with the stuffed leaves, so you don’t waste anything.
In a small saucepan, combine the tomato juice with the diced or crushed tomatoes, lemon juice, brown sugar, tomato paste, garlic and mustard powder. Warm up over medium heat till bubbly and fragrant. Taste the sauce; season with salt and pepper and more brown sugar or lemon, if desired.
Put remaining chopped cabbage leaves/core into the bottom of a roasting pan. Spread it out to create an even layer, then pour ½ cup of broth or water over the top of the leaves.
Place half of the stuffed cabbage leaves on top of the leaves.
Pour 1/3 of the warmed tomato sauce over the first layer of stuffed cabbage leaves.
Put another layer of stuffed leaves on top…
and top with the rest of the sauce.
Cook in 350º oven for 2-2 ½ hours till the thickest parts of the leaves are tender. Check  periodically to make sure it’s not boiling too vigorously—this can make the leaves fall apart. A slow, even simmer works best.
When finished cooking, remove the stuffed cabbage leaves from the pot carefully with tongs. Top the stuffed cabbage with some of the sauce and a very generous sprinkle of black pepper. Serve hot. Leaves can be refrigerated for 4-5 days or frozen and reheated before serving.

Optional: Top with a spoon of sour cream

Being as my mom cannot tolerate seasonings very well I made a huge batch, 4 lb of ground beef, 1 lb of bacon (cut small), 2 heads of cabbage and the same amount of seasonings listed above

BBQ Magic Rub

Grossman Cooking

Great for chicken and pork chops. Apply rub at least an hour before cooking, up to a day.


  • 1/2 cup paprika
  • 1/4 cup kosher salt
  • 1/4 cup sugar 
  • 2 tablespoons mustard powder
  • 1/4 cup chile powder
  • 1/4 cup ground cumin
  • 2 tablespoons ground black pepper
  • 1/4 cup granulated garlic
  • 2 tablespoons cayenne (or less to taste)

Courtesy of Mike Mills via http://www.thepauperedchef.com/article/how-make-proper-barbecue-chicken

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