January 29, 2020
Long known as ‘the other white meat’, pork is a healthy alternative to red meats, and it doesn’t have the ‘same old same old’ reputation as chicken. Perfect for cooking up in the new year thanks to the fact it’s lean as well as tasty, pork shoulder should be on your shopping list next time you’re at Calgary Co-op.
Pork shoulder is the upper part of the front leg of the pig. Depending on the part of the shoulder, it is also called the picnic shoulder, picnic roast, or Boston butt, and (perfect as those post-holiday bills roll in) it’s relatively inexpensive.
The upper part of the pork shoulder is well-marbled, making it tender and flavourful. This is what is often referred to as the pork butt. It is a square cut, sold with a layer of fat. Below the pork butt is the most common cut of pork shoulder, which is is triangular, and is sometimes found with a layer of fat and skin.
Pork shoulder is a very versatile cut. The different cooking methods for pork shoulder include slow roasted BBQ, baking or roasting, stewing, braising, or slow-cooking, but it’s popular in stews or slow-braised because that usually prevents it from drying out. Because of its fat to meat ratio, it is often used to make ground pork, as well.
In general, pork shoulder should be cooked whole and sliced afterward for serving.
This week we’ve got some options for you when it comes to cooking pork shoulder. If you want a quick dinner option, try our Pork Shoulder Steak with Grilled Asparagus and Roasted Potatoes. For a big feast, Porchetta Marinated Pork Shoulder with Fontina Cheese, Roasted Peppers, Garlic Oil on a Ciabatta Bun is both satisfying and filling. IF you’re looking for a family friendly recipe, BBQ Pork Shoulder with Cheddar-Cumin Biscuits gives you tender pulled pork on savoury homemade biscuits. A taste of southern BBQ with an Indian twist!
BBQ Pork Shoulder with Cheddar-Cumin Biscuits
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.
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