Make It Tonight: Pork Shoulder

June 11, 2020

Pork has always been known as ‘the other white meat,’ but tender, flavourful and moist pork should really get its own starring role in dinners. Pork is a light and tasty protein that works well in both the oven and on the grill.

Pork Shoulder Butt Capicola Roast is relatively economical but still incredibly flavourful and versatile. Because of its tenderness and fat content, it is easily roasted and braised and, unlike some other cuts, still remains easy to cut. If you purchase pork shoulder sliced up as a pork chop, you can pan-fry, grill, or roast them.
The Pork Shoulder Butt Roast is generally a low-priced cut that comes from the blade (butt) portion of the pig. It is closest to the loin and has enough fat for braising, but also has the right texture for dry roasting. This portion of the pig is often made into pork chops or ground.

Whether you want to feast, fix dinner for the family or just cook up something fast, these recipe ideas for pork shoulder and pork chops or steaks will have you putting more pork on your fork this summer! Try Pork Shoulder Steak with Grilled Asparagus and Roasted Potatoes, Porchetta Marinated Pork Shoulder with Fontina Cheese, Roasted Peppers, and Garlic Oil on a Ciabatta Bun, or BBQ Pork Shoulder with Cheddar-Cumin Biscuits.

BBQ Pork Shoulder with Cheddar-Cumin Biscuits

Ingredients:

  • Wk 4 5BBQ Pork Shoulder with Cheddar Cumin2 - 3 lbs. pork shoulder or beef chuck or brisket
  • salt, to taste
  • canola oil, for cooking
  • 2 - 3 cups beef or chicken stock
  • ½ cup Co-op Gold Barbecue Sauce (or to taste)
  • Biscuits:
  • 1½ cups all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. cumin
  • ¼ tsp. salt
  • ½ - 1 cup grated aged cheddar
  • 1 cup heavy (whipping) cream

Directions:
Preheat the oven to 300˚F. Pat the pork dry with paper towel and sprinkle with salt. Set a Dutch oven over medium-high heat, add a drizzle of oil and brown the meat well on all sides. Add enough stock to come about halfway up the side of the meat. Cover and cook for 3 hours, or until the meat is tender enough to pull apart with tongs or two forks. Shred the meat, adding the barbecue sauce and tossing to combine.

To make the biscuits (to streamline the process, serve the pork on soft buns), stir together the flour, baking powder, cumin and salt. Add the cheese and toss to combine, then add the cream and stir just until the dough comes together. Pat about an inch thick and cut into wedges, squares or rounds. Transfer onto a parchment-lined baking sheet and if you like, brush the tops with a bit more cream. Turn the oven up to 425˚F and bake for 15-20 minutes, or until golden. Split the biscuits and fill with pulled pork.

Three Make It Tonight recipes for Pork Shoulder

Fast MIT

Pork Shoulder Steak with Grilled Asparagus and Roasted Potatoes

Fancy MIT

Porchetta Marinated Pork Shoulder with Fontina Cheese, Roasted Peppers, Garlic Oil on a Ciabatta Bun

Family MIT

BBQ Pork Shoulder with Cheddar-Cumin Biscuits

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