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Recipes (194)

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Ingredients

1 Tbsp / 15 mL packed brown sugar
2 tsp / 10 mL chili powder
1 tsp / 5 mL EACH garlic powder, onion powder, paprika and dry mustard
½ tsp / 2 mL celery salt
1 pork shoulder blade roast, boneless, about 4-4 ½ lb / 2-2.25 kg
1-355 mL can root beer
1-355 mL bottle root beer-flavoured barbecue sauce, like Bon Vivant!
6 crusty buns, sliced
Prepared coleslaw for serving

Directions

  1. In small bowl, thoroughly combine brown sugar, chili powder, garlic powder, onion powder, paprika, mustard and celery salt.
  2. Rub spice mixture over all sides of roast. Refrigerate 6-8 hours or overnight. Remove roast from refrigerator 1 hour before cooking to help bring meat to room temperature.
  3. Place roast into slow cooker. Add root beer. Cover and cook on LOW for 7-9 hours.
  4. Remove roast to cutting board and discard liquid. With 2 forks, pull meat into shreds, discarding any fat. Return pork to slow cooker.
  5. Add enough barbecue sauce to moisten the meat. Cover and cook on HIGH, about 15 minutes.
  6. Layer pork onto buns and serve with prepared coleslaw.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Slow cook
  • Prep Time 15
  • Cook Time 540
  • Number of Servings 6
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Ingredients

2 Tbsp / 30 mL canola oil, divided
1 pork shoulder blade roast, boneless, about 3 lb / 1.5 kg, cut into 1-inch / 2.5 cm cubes
1 Tbsp / 15 mL butter
3 large yellow onions, thinly sliced
2 cups / 500 mL sliced mushrooms
½ cup / 125 mL water or white wine
2 cups / 500 mL canned diced tomatoes, undrained
2 Tbsp / 30 mL paprika
1 tsp / 5 mL salt
½-¾ tsp / 2-4 mL ground black pepper
½ tsp / 2 mL caraway seeds
Hot cooked egg noodles for serving
Sour cream for garnish (optional)

Directions

  1. Preheat oven to 325ﹾF.
  2. In ovenproof Dutch oven, heat 1 Tbsp oil over medium-high heat. Add pork cubes, browning in batches. Brown on all sides, adding more oil as required. Remove browned cubes to a clean plate.
  3. In same pot, melt butter over medium-high heat. Brown onions and mushrooms, stirring occasionally.
  4. Add water or wine, scraping up brown bits from bottom of pot.
  5. Add tomatoes, paprika, salt, pepper and caraway seeds to pot. Stir to combine.
  6. Return cubes to pot. Stir to combine. Cover and place pot in centre of oven. Cook until pork is tender, about 1 ½ hours.
  7. Serve goulash over hot cooked egg noodles. If desired, top with a dollop of sour cream.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type One pot & casseroles
  • Cooking style Braise/stew
  • Prep Time 45
  • Cook Time 120
  • Number of Servings 8
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Ingredients

6 pork shoulder blade steaks, bone-in or boneless
1 cup / 250 mL sodium-reduced soy sauce
½ cup / 125 mL dry white sherry
½ cup / 125 mL ketchup
½ cup / 125 mL sesame oil
Juice from 1 medium orange
¼ cup / 50 mL honey
2 Tbsp / 30 mL grated ginger root
2 cloves garlic, minced

Directions

  1. Place steaks in resealable plastic bag.
  2. In 4-cup measuring cup, thoroughly combine remaining ingredients. Pour marinade over steaks in bag. Seal bag. Refrigerate 8-24 hours, turning occasionally.
  3. Remove steaks from marinade; discard marinade. Pat steaks with paper towels to remove excess marinade.
  4. Preheat barbecue on high; reduce heat to medium. Grill steaks 5-7 minutes per side or until instant-read thermometer registers 155°F.
  5. Remove steaks from grill onto a clean plate. Tent loosely with foil and let rest 3 minutes before serving.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Grill
  • Prep Time 10
  • Cook Time 15
  • Number of Servings 6
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Ingredients

4 pork loin centre chops, boneless or bone-in, about ¾-inch / 1.875 cm thick
Salt and ground black pepper for seasoning
1 Tbsp / 15 mL canola oil
1-10 oz / 284 mL can condensed cream of mushroom soup
½ cup / 125 mL milk
2 Tbsp / 30 mL dry white sherry or dry vermouth
1 Tbsp / 15 mL dry onion soup mix
Hot cooked rice for serving
Chopped fresh parsley for garnish

Directions

  1. Pat chops with paper towels to remove excess moisture.
  2. Season both sides of chops with salt and pepper. Set aside.
  3. In large nonstick skillet, heat oil over medium-high heat. Fry chops 4-5 minutes per side, just until nicely browned.
  4. Meanwhile, in large measuring cup, whisk together remaining ingredients until well-blended. Pour sauce over chops. Reduce heat to medium-low, cover and let chops simmer 12-15 minutes or until cooked through and tender; occasionally spoon sauce over chops.
  5. Serve chops and desired amount of sauce over hot cooked rice or egg noodles. Garnish with parsley.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Pan-fry/sear
  • Prep Time 15
  • Cook Time 25
  • Number of Servings 4
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Ingredients

6 pork shoulder blade steaks, bone-in or boneless
1 cup / 250 mL sodium-reduced soy sauce
Juice from 1 large lemon
Juice from 1 medium orange
2 Tbsp / 30 mL sesame oil
4 tsp / 20 mL honey
2 Tbsp / 30 mL grated ginger root
2 cloves garlic, minced
2 Tbsp / 30 mL diagonally sliced green onion for garnish
Sesame seeds for garnish (optional)

Directions

  1. Place steaks in resealable plastic bag.
  2. In 4-cup measuring cup, thoroughly combine remaining ingredients. Pour marinade over steaks in bag. Seal bag. Refrigerate 8-24 hours, turning occasionally.
  3. Remove steaks from marinade; discard marinade. Pat steaks with paper towels to remove excess marinade.
  4. Preheat barbecue on high; reduce heat to medium. Grill steaks 5-7minutes per side or until instant-read thermometer registers 155°F.
  5. Remove steaks from grill onto a clean plate. Tent loosely with foil and let rest 3 minutes.
  6. Before serving, garnish steaks with green onion and sesame seeds.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Grill
  • Prep Time 10
  • Cook Time 15
  • Number of Servings 6
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Ingredients

4 pork sirloin chops, about ½-inch / 1.25 cm thick
4 tsp / 20 mL paprika
1 Tbsp / 15 mL ground coriander
2 tsp / 10 mL garlic powder
1 tsp / 5 mL EACH marjoram leaves and salt
¾ tsp / 4 mL ground black pepper
½ tsp / 2 mL ground cumin
¼ tsp / 1 mL ground cinnamon
1 Tbsp / 15 mL lemon zest

Directions

  1. Place chops on large plate or platter.
  2. In small bowl, thoroughly combine remaining ingredients.
  3. Rub spice mixture on both sides of chops, pressing into meat. Cover and let stand 30 minutes.
  4. Preheat barbecue on high; reduce heat to medium. Place chops on lightly oiled grill grate. Grill 5-7 minutes per side or until instant-read thermometer registers 155ﹾF.
  5. Remove chops from grill onto a clean plate. Tent loosely with foil and let rest 3 minutes before serving.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Grill
  • Prep Time 40
  • Cook Time 15
  • Number of Servings 4
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Ingredients

4 pork loin centre chops, boneless, fast-fry
Salt and ground black pepper for seasoning
1 Tbsp / 15 mL butter
2 tsp / 10 mL canola oil
1 cup / 250 mL lager-style beer
2 Tbsp / 30 mL apple cider vinegar
2 Tbsp / 30 mL grainy Dijon mustard
2 tsp / 10 mL packed brown sugar
1 tsp / 5 mL dried dill weed

Directions

  1. Pat chops with paper towels to remove excess moisture.
  2. Season both sides of chops with salt and pepper.
  3. In large nonstick skillet, heat butter and oil over medium-high heat. Fry chops 2-3 minutes per side, just until lightly browned; do not overcook.
  4. Transfer chops to a clean plate; cover loosely with foil to keep warm.
  5. Carefully deglaze skillet with beer, scraping up brown bits from bottom.
  6. Add remaining ingredients to skillet; stir to combine. Bring sauce to a brief boil over high heat. Reduce heat to low and simmer until reduced by half, about 8 minutes.
  7. Return chops to skillet. Let simmer 1-2 minutes to heat through, occasionally spooning sauce over chops.
  8. To serve, drizzle chops with desired amount of remaining sauce.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Pan-fry/sear
  • Prep Time 5
  • Cook Time 15
  • Number of Servings 2-4
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

4 pork rib chops, bone-in, 1-1 ½-inch / 2.5-3.75 cm thick
Salt for seasoning
1-5 ½ oz / 156 mL can tomato paste
¼ cup / 50 mL unsweetened frozen orange juice from concentrate, thawed
2 Tbsp / 30 mL red wine vinegar
1 Tbsp / 15 mL prepared yellow mustard
2 tsp / 10 mL Worcestershire sauce
½ cup / 125 mL packed brown sugar
½ tsp / 2 mL ground black pepper

Directions 

  1. Season both sides of chops with salt according to taste.
  2. In medium bowl, thoroughly combine remaining ingredients. Reserve about ⅓-cup of sauce.
  3. Preheat barbecue on high; reduce heat to medium. On lightly oiled grill grate, grill chops 4-5 minutes or until nicely grill marked.
  4. Turn chops and brush cooked side with sauce. Grill an additional 4-5 minutes and turn again.
  5. Reduce heat to medium-low. Grill chops 12-15 minutes more or until instant-read thermometer registers 155ﹾF. Turn and brush several times with sauce.
  6. Remove chops from grill onto a clean plate. Tent loosely with foil and let chops rest 3-5 minutes.
  7. Brush chops with reserved sauce prior to serving.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Grill
  • Prep Time 10
  • Cook Time 25
  • Number of Servings 4
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Ingredients

1 Tbsp / 15 mL canola oil
6 pork shoulder blade steaks, bone-in, about 3 lb / 1.4 kg
1 Tbsp / 15 mL canola oil
3 medium yellow onions, quartered
½ tsp / 2 mL garlic powder
1 medium leek, thinly sliced, white and tender green parts only
2 cups / 500 mL apricot nectar
2-3 Tbsp / 30-45 mL dry onion soup mix
¼ cup / 50 mL chopped fresh parsley

Directions

  1. Preheat oven to 350°F.
  2. In large skillet, heat first amount of oil over medium-high heat. Sear steaks, two at a time, for 2-3 minutes per side depending on thickness. Transfer steaks to a large casserole or baking dish.
  3. Heat second amount of cooking oil in same frying pan over medium heat. Add onion, garlic and leek. Sauté for 8-10 minutes, stirring often, until onion is soft and golden.
  4. Add nectar and soup mix. Stir to combine.
  5. Pour onion mixture over steaks, turning until coated.
  6. Cover steaks loosely with aluminum foil. Bake in preheated oven for 45 minutes.
  7. Remove foil and bake 40-50 minutes more, just until steaks are tender and sauce is thickened.
  8. Remove steaks from oven. Mix in parsley and serve.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains
  • Cooking style Bake
  • Prep Time 30
  • Cook Time 105
  • Number of Servings 6
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Ingredients

5 lb / 2.5 kg pork side ribs
2 limes, cut into thin slices
1 cup / 250 mL strong brewed coffee
½ cup / 125 mL EACH ketchup, red wine vinegar and soy sauce
¼ cup / 50 mL molasses
1-2 tsp / 5-10 mL Tabasco sauce
¼ cup / 50 mL packed brown sugar
2 small shallots, finely chopped
2 cloves garlic, minced

Directions

  1. Preheat oven to 325ﹾF.
  2. Lift and peel membrane from the back of each rack of ribs.
  3. Line rimmed baking sheet with heavy duty aluminum foil. Place ribs on baking sheet meat side up.
  4. Randomly arrange lime slices over ribs. Cover ribs with foil and roast 1 ¼ hours or until meat begins to pull away from bones.
  5. Meanwhile, in medium saucepan, combine remaining ingredients. Bring mixture to a boil over medium heat. Reduce heat and simmer until sauce thickens slightly, about 15 minutes.
  6. Remove ribs from oven. Preheat barbecue on high; reduce heat to medium-low.
  7. Place ribs on lightly oiled grill grates and brush generously with sauce.
  8. With barbecue cover up, turn and brush ribs frequently with sauce until they become a rich, mahogany brown, about 20 minutes or until all the sauce is used. Serve immediately.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ribs
  • Dish or Meal Type Mains
  • Cooking style Grill, Roast/broil
  • Prep Time 30
  • Cook Time 90
  • Number of Servings 4-6
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Ingredients

2 racks pork back ribs

Rub:

½ cup / 125 mL packed brown sugar
2 Tbsp / 30 mL ground ginger
1 tsp / 5 mL EACH ground black pepper and garlic powder
½ tsp / 2 mL salt
¼ tsp / 1 mL cayenne pepper

Honey Soy Glaze:

½ cup / 125 mL honey
½ cup / 125 mL sodium-reduced soy sauce
2 tsp / 10 mL prepared yellow mustard
2 tsp / 10 mL Worcestershire sauce
4-5 drops hot pepper sauce

Directions

  1. Lift and peel membrane from the back of each rack of ribs.
  2. In small bowl, combine rub ingredients until well-blended.
  3. Massage ribs all over with rub. Cover loosely with plastic wrap and let stand at room temperature for up to 1 hour.
  4. Preheat oven to 350ºF. Roast ribs on a rimmed, parchment-lined baking sheet for about 1 ½ hours. Cover loosely with foil if ribs are browning too quickly.
  5. In small bowl, thoroughly combine glaze ingredients.
  6. Turn off oven. Remove ribs from oven and brush all over with glaze.
  7. Wrap each rack in heavy duty aluminum foil. Keep warm and let rest for up to 1 hour in cooled oven.

Tip: To serve as an appetizer, slice racks between bones into single rib portions and arrange on a platter.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ribs
  • Dish or Meal Type Appetizers & snacks, Mains
  • Cooking style Roast/broil
  • Prep Time 30
  • Cook Time 150
  • Number of Servings 4-6
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Ingredients

2 racks pork back ribs
2 Tbsp / 30 mL EACH ground cumin and chili powder
1 Tbsp / 15 mL ground coriander
1 tsp + ½ tsp / 7 mL EACH cayenne pepper, ground cinnamon and brown sugar
1 Tbsp / 15 mL ground black pepper
½ tsp / 2 mL salt

Directions

  1. Lift and peel membrane from the back of each rack of ribs.
  2. In small bowl, combine remaining ingredients until well-blended.
  3. Massage ribs all over with rub. Cover and refrigerate up to 12 hours.
  4. Preheat barbecue on high; turn one burner off and reduce other burner to medium heat, temperature should read 300-325ﹾF.
  5. Place ribs, meat side up, on lightly oiled grill grate over unlit burner. Turn every 15-20 minutes for about 1 ½ hours, until ribs are tender. To check doneness, lift rack from grill with tongs. If you see some cracking at the point where the tongs are grasping the meat, they’re done. If not, they need a little more time.
  6. Remove ribs from grill and wrap securely in heavy duty aluminum foil.
  7. Place foil-wrapped ribs into a paper bag. Close bag and let ribs rest for up to 1 hour on counter.
  8. Unwrap ribs, slice into 3-4 rib portions and serve with your favourite barbecue sauce for dipping.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ribs
  • Dish or Meal Type Mains
  • Cooking style Grill
  • Prep Time 30
  • Cook Time 150
  • Number of Servings 4
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

6 Italian sausages, hot or mild
1 sweet bell pepper, finely chopped
1 tomato, finely chopped
¼ cup / 50 mL pitted black olives, diced
3 cups / 750 mL shredded mozzarella cheese
½ cup / 125 mL grated Parmesan cheese
1 tsp / 5 mL dried basil leaves
1 clove garlic, minced
Pinch red pepper flakes
5-6 large flour tortillas
Cooking spray

Directions

  1. Preheat oven to 400ﹾF.
  2. Remove sausage meat from casings.
  3. In large skillet, cook sausage meat over medium-high heat until lightly browned, breaking up larger pieces with spatula, about 10 minutes. Transfer to plate lined with paper towels to drain grease.
  4. In large bowl, combine sausage meat with bell pepper, tomato, olives, cheeses, basil, garlic and hot pepper flakes.
  5. Lightly coat one side of tortilla with cooking spray. Place coated side down on a parchment-lined baking sheet.
  6. Spoon about ¾-cup of mixture on one half of each tortilla. Fold unfilled side over and press edges together.
  7. Bake quesadillas in preheated oven for 10-12 minutes or until golden brown.
  8. Allow to cool slightly and then cut each tortilla into four wedges.

Additional Info

  • Hero Photo Hero Photo
  • Cut Sausage
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Bake, Pan-fry/sear
  • Prep Time 20
  • Cook Time 10
  • Number of Servings 20-24 wedges
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

2 cups / 500 mL all-purpose flour
2/3 cup / 160 mL cocoa powder
1 tsp + ½ tsp / 7 mL instant espresso powder
1 tsp / 5 mL baking soda
¼ tsp / 1 mL salt
1 ½ cups / 375 mL granulated sugar
1 cup / 250 mL unsalted butter, softened
2 large eggs, at room temperature
2 tsp / 10 mL vanilla extract
1 ½ cups / 375 mL semi-sweet chocolate chips
6 strips bacon, cooked crisp, drained and chopped

Directions

  1. Preheat oven to 350ﹾF.
  2. In medium mixing bowl, combine flour, cocoa powder, espresso powder, baking soda and salt. Set aside.
  3. In large mixing bowl, beat sugar with butter, eggs and vanilla extract using an electric mixer; beat until fluffy and smooth.
  4. Gradually add flour mixture.
  5. Stir in chocolate chips and bacon.
  6. Drop dough by the tablespoon or a 1 ½-inch cookie scoop onto parchment-lined baking sheets about 2 inches apart.
  7. Bake cookies for 10-12 minutes in preheated oven or until lightly browned around the edges. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.

Additional Info

  • Hero Photo Hero Photo
  • Cut Bacon
  • Dish or Meal Type Treats & desserts
  • Cooking style Bake
  • Prep Time 30
  • Cook Time 10-12
  • Number of Servings 25
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Ingredients

6 pork rib chops, boneless, about ½-inch / 1.25 cm thick
2 cups / 500 mL coarsely chopped portabella mushrooms
1 large leek, thinly sliced
1 cup / 250 mL dry Marsala wine
½ cup / 125 mL water
1-10 oz / 284 mL can condensed cream of mushroom soup
1 packet wild mushroom roast gravy sauce mix
1 tsp / 5 mL dried oregano leaves
Salt and ground black pepper to taste

Directions

  1. Place chops in slow cooker. Layer if necessary.
  2. Sprinkle mushrooms and leek evenly over chops.
  3. In 4-cup measuring cup, combine wine, water, soup, gravy mix and oregano. Pour over chops.
  4. Cover and cook on LOW, about 6 hours. Chops should be fork tender.
  5. Season with salt and pepper according to taste.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Mains, One pot & casseroles
  • Cooking style Slow cook
  • Prep Time 10
  • Cook Time 6 hrs
  • Number of Servings 6
  • Great Tastes of Manitoba Featured Recipes
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