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Recipes (184)

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Ingredients

Pork:

1-2 cloves garlic, pressed
2 tsp / 10 mL chopped fresh rosemary
¼ tsp / 1 mL EACH salt and ground black pepper
1 pork tenderloin, well-trimmed, about 12 oz / 375 g
1 Tbsp / 15 mL canola oil

Sauce:

1 ¼ cup / 300 mL halved or quartered strawberries, depending on size
⅛ cup / 25 mL balsamic vinegar
1 Tbsp / 15 mL honey

Directions

For the pork:

  1. Preheat oven to 350°F.
  2. In small bowl, combine garlic, rosemary, salt and pepper. Rub mixture over all sides of tenderloin.
  3. In large skillet, heat oil over medium-high heat. Sear tenderloin on all sides just until lightly browned, being careful not to burn garlic.
  4. Transfer tenderloin to rimmed baking sheet lined with parchment paper. Roast in oven until internal temperature reaches 155°F, about 25 minutes.
  5. Remove tenderloin from oven. Transfer to cutting board. Cover loosely with foil and let rest 3-5 minutes before slicing.
  6. Serve with warm sauce.

For the sauce:

  1. In small saucepan, combine strawberries, vinegar and honey. Cook over medium heat, stirring occasionally, 6-8 minutes.
  2. Reduce heat to low. Coarsely mash strawberries with back of fork. Cook an additional 5-6 minutes, just until sauce begins to thicken.
  3. Remove saucepan from heat and allow mixture to cool slightly.
  4. Spoon warm sauce over sliced tenderloin. Serve immediately.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Mains
  • Cooking style Roast/broil
  • Prep Time 30
  • Cook Time 15
  • Number of Servings 2-3
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 lb / 0.5 kg lean ground pork
3 slices bacon, finely chopped
1 clove garlic, minced
1 tsp / 5 mL ground black pepper
1 Tbsp / 15 mL orange zest
1 tsp / 5 mL lemon zest
2 tsp / 10 mL EACH paprika and coriander seeds
1 tsp / 5 mL fennel seeds
½ tsp / 2 mL EACH salt and granulated sugar
¼-½ tsp / 1-2 mL red pepper flakes
¼ tsp / 1 mL EACH ground oregano and ground thyme
¼ cup / 50 mL cold water
Canola oil, for frying

Directions

  1. In large bowl, gently combine all ingredients except water.
  2. Add water. Mix with hands to combine; do not overmix. Mixture will become sticky. Cover and refrigerate 2 hours to let flavours develop.
  3. Using a 2-inch food scoop, form mixture into balls. With palm of hand, press balls into ½-inch thick patties.
  4. In large skillet, heat a small amount of oil over medium-high heat. Working in batches, fry patties until cooked through, about 10 minutes, turning once or twice. Add oil as required.
  5. Remove patties to plate lined with paper towels to remove excess oil.

Additional Info

  • Hero Photo Hero Photo
  • Cut Bacon, Ground pork
  • Dish or Meal Type Breakfast & brunch
  • Cooking style Pan-fry/sear
  • Prep Time 30
  • Cook Time 10
  • Number of Servings 10-12 patties
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Ingredients

6 medium-sized russet potatoes, peeled and cut into large cubes
¾ cup / 175 mL milk
2 Tbsp / 30 mL margarine
3-4 green onions, thinly sliced
2 cloves garlic, minced
2 egg yolks, slightly beaten
¼ tsp / 2 mL ground black pepper
2 pinches ground nutmeg
1 lb / 500 g farmer sausage, cut into ¼-inch slices
¼ cup / 50 mL EACH shredded mozzarella cheese and cheddar cheese
⅓ cup / 80 mL chopped fresh parsley
1 Tbsp / 15 mL fresh thyme leaves, plus more for garnish

Directions

  1. Preheat oven to 350ﹾF.
  2. Place potatoes in large pot and cover with cold water by 2 inches; bring to a boil. Reduce heat; cover and simmer, about 20 minutes or until potatoes are tender when pierced with fork. Drain well in a colander.
  3. Return potatoes to pot. Add milk and margarine to pot and, using a hand masher or potato ricer, mash potatoes until smooth.
  4. Add green onion, garlic, egg yolks, pepper and nutmeg. Mix well.
  5. Gently fold in sausage, cheeses and parsley.
  6. Spoon mixture into greased baking dish. Sprinkle with thyme. Bake, uncovered, 40-45 minutes.
  7. Remove casserole from oven and garnish with additional thyme leaves, if desired. Let stand 3-5 minutes before serving.

Additional Info

  • Hero Photo Hero Photo
  • Cut Sausage
  • Dish or Meal Type One pot & casseroles
  • Cooking style Bake
  • Prep Time 30
  • Cook Time 45
  • Number of Servings 4-6
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Ingredients

 cup / 160 mL cognac
1 Tbsp / 15 mL butter
¾ cup / 175 mL finely chopped yellow onion
1 ½ lb / 750 g lean ground pork
6 slices bacon
2 cloves garlic, minced
2 tsp / 10 mL dried thyme leaves
1 tsp / 5 mL ground black pepper
½ tsp / 2 mL EACH salt and ground allspice
¼ tsp / 1 mL ground nutmeg
2 eggs, beaten
¼ cup / 50 mL whipping cream
1-6 oz /170 g ham steak, cut crosswise into ¼-inch thick strips
8 slices bacon
Coarse sea salt for serving

Directions

  1. Preheat oven to 350°F.
  2. In small pot, bring cognac to a gentle boil over high heat. Boil until cognac is reduced to ¼ cup, about 3 minutes. Remove from heat and set aside.
  3. In small skillet, melt butter over medium-high heat. Add onion and sauté until soft, about 5 minutes. Set aside.
  4. In large bowl, combine pork and bacon. Do not overmix.
  5. Add sautéed onion, garlic, thyme, pepper, salt, allspice and nutmeg. Mix until thoroughly combined.
  6. Add eggs, whipping cream and reduced cognac. Stir until well-blended.
  7. Line a 5 x 9-inch loaf pan with 8 slices bacon; 3 slices along the length of the pan and 5 slices crosswise in the pan.
  8. Press half of the pork mixture into the bacon-lined pan.
  9. Arrange ham strips in a single layer over pork mixture. Top with remaining pork mixture.
  10. Fold over-hanging bacon slices over top of pork mixture.
  11. Cover pan tightly with foil. Place in a 9 x 13-inch baking dish. Pour boiling water into larger dish until it comes halfway up the sides of the loaf pan. Set on lowest rack in oven and bake for 1 ½ hours, or until instant-read thermometer inserted into centre of terrine registers 160°F.
  12. Remove loaf pan from boiling water bath and place on rimmed baking sheet. Remove foil, drain cooking liquid and allow to cool slightly.
  13. Replace foil and place 2-3 heavy cans on top of terrine to weight it down. Chill overnight.
  14. To loosen, place loaf pan with terrine in larger pan of hot water for 2-3 minutes. Invert terrine onto clean cutting board, Discard any unwanted fat.
  15. With sharp knife, cut terrine crosswise into ¼-inch thick slices and arrange on charcuterie board.
  16. Before serving, sprinkle with a pinch or two of sea salt.

Additional Info

  • Hero Photo Hero Photo
  • Cut Bacon, Ground pork, Ham
  • Dish or Meal Type Appetizers & snacks
  • Cooking style Bake
  • Prep Time 30
  • Cook Time 90
  • Number of Servings 10-12
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

⅓ cup / 80 mL lightly packed brown sugar
2 Tbsp / 30 mL Dijon mustard
2 lb - 3 lb / 1 - 1.5 kg fully cooked boneless ham
2 cups / 500 mL apple juice
¼ cup / 50 mL lightly packed brown sugar
½ cup / 125 mL raisins
1 Tbsp / 15 mL cornstarch
¼ cup / 50 mL rum

Directions

  1. Preheat oven to 350ﹾF.
  2. In small bowl, combine first amount of brown sugar with mustard. Drizzle over ham and spread to coat evenly.
  3. Place ham in small roasting pan. Roast in preheated oven for 50-60 minutes or until internal temperature reaches 140ﹾF.
  4. Meanwhile, in large saucepan, combine apple juice, second amount of brown sugar and raisins. Bring to a gentle boil over medium-high heat, stirring occasionally. Cook until liquid is reduced to about 2 cups, 20-25 minutes.
  5. In small bowl, blend cornstarch with rum until smooth. Stir into apple juice mixture; simmer over medium heat until sauce is thickened and clear.
  6. Once ham is reheated, remove from oven and let stand at room temperature for 10 minutes before carving into ¼-inch slices.
  7. Serve sauce with ham.

Additional Info

  • Hero Photo Hero Photo
  • Cut Ham
  • Dish or Meal Type Mains
  • Cooking style Bake, Roast/broil
  • Prep Time 20
  • Cook Time 60
  • Number of Servings 6-8
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Ingredients

1 pork shoulder blade roast, boneless, well-trimmed, about 3 lb / 1.5 kg
1 yellow onion, thinly sliced
1 cup / 250 mL barbecue sauce
2 Tbsp / 30 mL apple cider vinegar
1 Tbsp / 15 mL EACH molasses and Worcestershire sauce
2 tsp / 10 mL chili powder
1 tsp / 5 mL EACH ground cumin and ground oregano
6-8 Kaiser rolls, sliced
Prepared coleslaw for serving

Directions

  1. Preheat oven to 325ﹾF.
  2. Place roast in large ovenproof casserole dish. Scatter onion slices on and around meat.
  3. In medium bowl, thoroughly combine remaining ingredients. Pour sauce over and around roast.
  4. Cover and transfer roast to preheated oven. Cook for about 3 ½ hours or until meat is fork tender and almost falling apart.
  5. Remove roast from casserole dish onto a clean cutting board. Let rest 5-10 minutes or until roast is cool enough to handle.
  6. Meanwhile, carefully pour cooking liquid into a measuring cup. Cool to room temperature; then refrigerate for 45-60 minutes. The fat will rise to the surface and solidify.
  7. In the meantime, using two forks, pull pork into shreds; discard any fat. Return pork to casserole dish.
  8. Remove sauce from refrigerator, remove hardened fat layer with spoon and pour degreased sauce over pork. Cover with foil, transfer to oven and heat through, about 45 minutes.
  9. To serve, layer pork onto Kaiser rolls and top with coleslaw.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Athlete Approved, Burgers / sandwiches / wraps
  • Cooking style Braise/stew, Slow cook
  • Prep Time 30
  • Cook Time 270
  • Number of Servings 6-8
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Ingredients

2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
¼ cup / 50 mL soy sauce
1 Tbsp / 15 mL granulated sugar
2 tsp / 10 mL sesame oil
½ cup / 125 mL thinly sliced green onion
1 Tbsp / 15 mL EACH minced garlic and grated ginger root
1 Tbsp / 15 mL sambal oelek
4 tsp / 20 mL honey
2 tsp / 10 mL canola oil
2 Tbsp / 30 mL sesame seeds, toasted
1 ½ cups / 375 mL cooked rice vermicelli noodles
1 head butter lettuce, leaves separated and washed

Directions

  1. With sharp knife, slice each tenderloin into thin strips, about ¼-inch thick by 2 ½-inches long. Set aside.
  2. In large bowl, combine soy sauce, sugar, sesame oil, green onion, garlic and ginger. Whisk until sugar dissolves.
  3. Add pork strips to marinade; turn with fork to ensure all pork strips are evenly coated. Cover and marinate in refrigerator for at least 2 hours.
  4. Meanwhile, in small bowl, combine sambal oelek and honey to make chili sauce. Cover and set aside.
  5. Remove pork strips from marinade; discard marinade. Lightly pat pork strips with paper towels to remove excess marinade.
  6. In nonstick skillet or wok, heat oil over high heat. Add pork strips; stir-fry 4-5 minutes. Do not overcook.
  7. Remove skillet or wok from heat and sprinkle pork strips with toasted sesame seeds. Stir to combine.
  8. To serve, spoon a heaping tablespoon of noodles on to the centre of each lettuce leaf. Top with a small amount of pork strips and drizzle with a few drops of chili sauce. Roll up to eat.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Athlete Approved, Burgers / sandwiches / wraps, Mains
  • Cooking style Stir-fry
  • Prep Time 20
  • Cook Time 5
  • Number of Servings 6-8
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

4 pork loin centre chops, boneless, about ¾-inch / 2 cm thick
Salt, ground black pepper and paprika
1 Tbsp / 15 mL canola oil
½ cup / 125 mL apple cider or apple juice
2 Tbsp / 30 mL pure maple syrup
1 Tbsp / 15 mL Dijon mustard
1 small, red skinned apple, cored and sliced into thin wedges

Directions

  1. Season both sides of chops with salt, pepper and paprika.
  2. In nonstick skillet, heat oil over medium-high heat. Add chops and cook until lightly browned on both sides, 3-4 minutes per side.
  3. Deglaze skillet with cider or juice, scraping up brown bits from bottom of skillet.
  4. Add syrup and mustard to skillet. Stir to combine. Cover skillet and reduce heat to medium-low. Simmer chops 4-5 minutes, turning once.
  5. Remove chops from skillet onto a clean plate; cover loosely with foil to keep warm.
  6. Increase heat and bring sauce to a gentle boil; cook, about 2 minutes.
  7. Add apple wedges to skillet and continue to boil until apples soften and sauce thickens, about BLANK minutes.
  8. To serve, spoon apples and sauce over chops.

Additional Info

  • Hero Photo Hero Photo
  • Cut Chops/steaks
  • Dish or Meal Type Athlete Approved, Mains
  • Cooking style Pan-fry/sear
  • Prep Time 10
  • Cook Time 15
  • Number of Servings 4
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 pork shoulder blade or shoulder butt roast, boneless, about 4 lb / 2 kg
Salt and ground black pepper
1 ½ cups / 375 mL sodium-reduced chicken broth
½ cup / 125 mL canola oil
¼ cup / 50 mL EACH fresh lemon and lime juice
½ cup / 125 mL fresh orange juice
5-6 cloves garlic, minced
3 green onions, thinly sliced
2 Tbsp / 30 mL dried oregano leaves
2 tsp / 10 mL sugar
1 tsp / 5 mL ground cumin
1 medium yellow onion, halved and thinly sliced
Chopped fresh cilantro for garnish

Directions

  1. Place roast on cutting board. With sharp knife, slice into 6 large cubes. If desired, trim excess fat.
  2. Season cubes with salt and pepper and place in large resealable plastic bag.
  3. In 4-cup measuring cup, combine broth, oil and citrus juices. Pour over cubes.
  4. Add garlic, green onions, oregano, sugar and cumin to bag. Seal bag. Massage to combine ingredients and coat cubes. Marinate in refrigerator 6-8 hours or overnight.
  5. Remove cubes from refrigerator 1 hour before cooking to help bring meat to room temperature.
  6. Preheat oven to 325°F.
  7. Remove cubes from marinade and place in deep casserole or braising pan. Scatter onion slices around cubes.
  8. Pour 1 cup marinade over cubes; discard remaining marinade. Cover and braise in oven for 2 ½ - 3 hours or until meat is tender and easily pulls apart.
  9. Remove cubes from oven onto a clean plate. Let rest 5-10 minutes or until cubes are cool enough to handle.
  10. Meanwhile, strain cooking liquid into a saucepan. If desired, include some of the onion.
  11. Keep cooking liquid warm over medium-low heat.
  12. With two forks, pull cubes into shreds; discard any unwanted fat.
  13. Transfer shredded meat back to cooking vessel. Ladle warm cooking liquid over meat. Place under broiler for 6-8 minutes, or just until the top of the meat starts to brown.
  14. Remove meat from oven. Garnish with cilantro.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Burgers / sandwiches / wraps
  • Cooking style Braise/stew
  • Prep Time 30
  • Cook Time 180
  • Number of Servings 8-10
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

1 pork loin, centre roast, boneless, about 3 lb / 1.5 kg
1 Tbsp / 15 mL EACH ground cinnamon, sugar and salt
½ tsp / 2 mL ground black pepper
¼ cup / 50 mL grated yellow onion
2 cloves garlic, minced
2 tsp / 10 mL soy sauce

Directions

  1. Pierce roast all over with fork.
  2. In small bowl, combine cinnamon, sugar, salt and pepper. Add onion, garlic and soy sauce; stir to combine.
  3. Spread mixture over all sides of roast. Cover and refrigerate 4-24 hours.
  4. Preheat oven to 325°F. Place roast on rack in shallow roasting pan. Roast, uncovered, until instant-read thermometer registers 155°F, about 1 ¼-1 ½ hours.
  5. Remove roast from oven. Tent loosely with foil and let rest 10 minutes before carving.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type Mains
  • Cooking style Roast/broil
  • Prep Time 30
  • Cook Time 90
  • Number of Servings 8-10
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Ingredients

⅓ cup / 80 mL all-purpose flour
1 tsp / 5 mL salt
½ tsp / 2 mL ground black pepper
1 pork shoulder roast, boneless, about 2 lbs / 1kg, cut into ½-inch / 1.25 cm cubes
2 Tbsp / 30 mL canola oil, divided
3-4 large yellow onions, halved and cut into ½-inch / 1.25 cm thick slices
2 cloves garlic, minced
1 Tbsp / 15 mL packed brown sugar
2 Tbsp / 30 mL red wine vinegar
1-12 oz / 355 mL can beer 
1-10 oz / 284 mL can chicken broth
1 tsp / 5 mL caraway seeds
1 bay leaf
1 ½ cups / 375 mL baby carrots
Salt and ground black pepper to taste
¼ cup / 50 mL chopped fresh parsley, plus more for garnish

Directions

  1. In large bowl, combine flour, salt and pepper. Dredge pork cubes in seasoned flour; shake off excess.
  2. In large pot or Dutch oven, heat 1 Tbsp oil over medium-high heat. Add cubes, browning in batches. Brown on all sides, adding more oil as required. Remove browned cubes to a clean plate.
  3. Add onion and garlic to pot. Sauté 2-3 minutes, stirring often.
  4. Add brown sugar; stir to combine.
  5. Deglaze pot with vinegar, scraping up browned bits from bottom of pot.
  6. Return cubes to pot. Add beer, broth, caraway seeds and bay leaf. Stir to combine.
  7. Cover pot and bring contents to a boil. Reduce heat to medium-low and simmer, about 45 minutes, stirring occasionally.
  8. Add carrots; stir to combine. Cover and simmer 15 minutes more.
  9. When both pork and carrots are tender, remove bay leaf from pot and season stew with salt and pepper according to taste.
  10. Add parsley; stir to combine.
  11. Ladle soup into bowls and garnish with additional parsley.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type One pot & casseroles
  • Cooking style Braise/stew
  • Prep Time 30
  • Cook Time 90
  • Number of Servings 6-8
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Ingredients

1 pork shoulder blade roast, boneless, about 2 ½ lb / 1.25 kg, cut into 3/4-inch / 1.875 cm cubes
2 Tbsp / 30 mL soy sauce
2 Tbsp / 30 mL canola oil, divided
1 ½ cups / 375 mL chopped yellow onion
2 Tbsp / 30 mL unseasoned rice vinegar
3 Tbsp / 45 mL finely chopped fresh lemongrass or 3 Tbsp / 45 mL lemongrass paste
1 Tbsp / 15 mL grated ginger root
2 cloves garlic, minced
1-2 tsp / 5-10 mL red pepper flakes
½ tsp / 2 mL ground turmeric
1 large sweet potato, peeled and cut into 1-inch / 2.5 cm cubes
3 cups / 750 mL water
1-10 oz / 284 mL can chicken broth
1 Tbsp / 15 mL honey
4-5 clusters baby bok choy, stems and leaves, roughly chopped into 1-inch pieces
¼ cup / 50 mL chopped fresh cilantro
1 lime, cut into wedges
1 small hot chili pepper, minced (optional)
Hot cooked basmati or Jasmine rice (optional)

Directions

  1. In large bowl, combine pork cubes with soy sauce. Cover and let stand 1 hour.
  2. In large pot or Dutch oven, heat 1 Tbsp oil over medium-high heat. Brown cubes in batches, adding more oil as required. Remove cubes to a clean plate.
  3. In same pot, sauté onion until lightly browned and softened, about 2 minutes.
  4. Deglaze pot with rice vinegar, scraping up browned bits from bottom of pot.
  5. Add lemongrass, ginger and garlic; stir to combine.
  6. Add red pepper flakes and turmeric; stir to combine.
  7. Add sweet potato, water, broth and honey. Return cubes to pot and stir to combine.
  8. Cover pot and bring contents to a boil. Reduce heat to medium-low and simmer until sweet potato is just tender, about 10 minutes.
  9. Reduce heat to low. Add bok choy and cilantro. Stir gently. Cover and simmer 3-5 minutes more.
  10. Ladle soup into bowls. Squeeze in a wedge of lime to brighten flavours. Garnish with minced hot peppers if desired. Soup can be served as is or over a scoop of hot cooked rice.

Additional Info

  • Hero Photo Hero Photo
  • Cut Roasts
  • Dish or Meal Type One pot & casseroles
  • Cooking style Braise/stew
  • Prep Time 60
  • Cook Time 30
  • Number of Servings 6-8
  • Great Tastes of Manitoba Featured Recipes
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Ingredients

2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
2 tsp / 10 mL lemon pepper
1 Tbsp / 15 mL butter
2 Tbsp / 30 mL brandy 
1 Tbsp / 15 mL EACH lemon juice and Worcestershire sauce
1 tsp / 5 mL Dijon mustard
1 Tbsp / 15 mL chopped fresh parsley

Directions

  1. With sharp knife, slice each tenderloin crosswise into 6 equal pieces. With cut side down, flatten slightly with palm of hand to 1-inch thickness.
  2. Season both sides of each medallion with a small amount of lemon pepper.
  3. In large skillet, melt butter over medium-high heat. Sear medallions on both sides until nicely browned, about 3 minutes per side. Remove from skillet to a clean plate. Cover loosely with foil to keep warm.
  4. Add brandy, lemon juice, Worcestershire sauce and mustard to skillet. Cook, blending with pan juices just until bubbling.
  5. To serve, spoon sauce over medallions and sprinkle with parsley.

Additional Info

  • Hero Photo Hero Photo
  • Cut Tenderloin
  • Dish or Meal Type Mains
  • Cooking style Pan-fry/sear
  • Prep Time 10
  • Cook Time 15
  • Number of Servings 4-6
  • Great Tastes of Manitoba Featured Recipes
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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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