Shoulder Blade Roast

Apricot Stuffed Pork Roast with Warm Maple Sauce

Slice pork roast lengthwise, about 3/4 of the way through so that it opens like a book. Drain apricots, reserving juice. Arrange apricot halves in centre of roast. Bring sides of roast together and secure with kitchen twine. Combine 2

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Asian Pulled Pork

Combine 1 Tbsp/15 mL vermouth or sake, 1 Tbsp/15 mL hoisin sauce, brown sugar and 2 cloves garlic. Rub evenly over pork. Cover and marinate in the refrigerator 24 hours. Remove roast; sprinkle with salt. Heat oil in a Dutch

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Braised Pork Shoulder with Caramelized Vidalia Onions and Mustard

Preheat the oven to 300°F (150°C). In an oven-safe saucepan, heat the butter and oil; quickly brown pork on all sides. Season with salt and pepper and set aside. In the same saucepan, brown the carrots, celery, and zucchini. Set

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Braised Pork Shoulder with Green Olives and Capers

Trim most of visible fat from pork shoulder. Season with salt and peppper. Pit all olives. Heat oil in a large casserole or Dutch oven. Brown pork on all sides. Remove pork; add onions and 1 Tbsp/15 mL garlic; sauté

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Blade Roast with Braised Red Cabbage

Preheat oven to 325°F (160°C). Season pork with salt and pepper and roast on a baking dish or tray for 1 hour. Combine remaining ingredients in a large mixing bowl. Place pork in a large oven-proof casserole or Dutch oven;

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Braised Pork Shoulder Blade with Dried Cherries

Combine the dried cherries, hazelnuts, mustard, herbs, bread crumbs, and egg white; season with salt and pepper to taste. Reserve. With a sharp knife, butterfly the pork shoulder into a rectangle. Season meat with a little salt and pepper, then

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Chili Mango Pulled Pork

Peel mangos and reserve pits. Place pits in slow cooker. Dice mango and set aside. Place pork in slow cooker; season with pepper, salt and 1 tsp/5mL of the ancho chili pepper. Pour in vinegar and water. Cover and cook

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Classic Souvlaki

Cut pork into 1″/2.5 cm cubes. Combine pork, canola oil, 2 Tbsp/25 mL garlic, oregano, lemon juice, salt and pepper in a mixing bowl. Mix thoroughly, cover, and refrigerate for 4 hours to overnight. Before cooking pork, prepare Tzatziki Sauce.

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Curried Lime and Pineapple Kabobs

Cut pork into 1″/2.5 cm cubes. Place in a resealable plastic bag or non metal sealable container. Cut peppers and pineapple into cubes. If using bamboo skewers, presoak in water 1 hour. Mix remaining ingredients; pour over pork. Cover; marinate

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Easy Asian Pot Roast

Combine soy sauce, jam, ketchup and garlic. Brush all over roast. Place roast in a slow cooker; pour remaining sauce over roast. Cover and cook on LOW 8-10 hours. Drain roast, discarding liquid. Cover loosely and let rest 10 minutes.

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