March 2, 2012: Slow Cooker Pulled Pork
Published Friday, March 2, 2012 9:14AM EST
Chef Jason Bangerter of O&B Canteen and Luma cooks up an après-ski feast full of heartwarming flavour.
Slow Cooker Pulled Pork
- 2 lbs pork shoulder
- 1 cup diced onion
- 6 cloves garlic sliced
- 1 cup carrot diced
- 2 oz vegetable oil for searing
- 400 mL favorite BBQ sauce
- 100 mL water
- Fresh cracked black pepper to season
- 2 cups kosher salt
- 1 cup sugar
- 1 Tbsp coriander seeds
- 1 Tbsp fennel seeds
- 1 tsp ground star anise
- 1 tsp ground cinnamon
- 1 tsp chili flakes
- 6 cloves garlic cloves sliced
- Mix all the cure ingredients.
- Rub onto the pork and allow to cure in the fridge overnight for eight hours.
- Rinse the cure off the pork and pat the meat dry with a towel.
- Turn the oven to 350 F (180 C).
- Season the pork with fresh cracked black pepper. In a large sauté pan heat the vegetable oil.
- Sear the pork golden brown on all sides.
- Place the pork in a roasting pan or earthenware braising dish.
- Add the BBQ sauce, water and cover with foil. The amount of liquid depends on the shape of your meat and the size of your braising dish. Be sure the liquid is half way up the side of the pork to ensure enough moisture during cooking.
- Cook for three to four hours, or until the meat is falling apart and fork tender.
- Cool the meat in the liquid.
- When cool, remove the meat and pull into shredded braised pork.
- Mix the leftover sauce into the meat. Add more BBQ sauce to the meat if needed.
- Store in the fridge for up to three days.
- On ski day, place the meat mixture into the slow cooker and leave on med setting. The meat will be heated and ready to eat when you return.
- Serve with pretzels and mustard.
Chicken Liver Parfait
- 2 1/2 lbs chicken livers, cleaned
- 10 whole eggs
- 2 1/2 lbs butter, melted
- 10 shallots, minced
- 250 mL Madeira
- 250 mL Port
- 1/2 bunch thyme
- 15 g saltpeter
- Salt and pepper, to taste
- 50 mL truffle oil
- Bring cleaned liver, eggs and melted butter to room temperature.
- In a sauce pot, combine Madeira, Port, shallots and fresh thyme. Reduce until almost syrup. Set aside to cool. Remove the thyme bundle squeezing out any reduced wine.
- Combine the livers and eggs with the reduced shallot wine and purée in a blender, adding the melted butter slowly to emulsify to a smooth velvety consistency. Finish with a drizzle of truffle oil. Adjust seasoning.
- Pass the mixture through a fine sieve and pour into an earthenware dish or terrine mold.
- Place foil or a lid over the terrine.
- Place the dish in a warm water bath leaving the water half way up the side of the earthenware dish.
- Cook in a 320 F (160 C) oven for 30 minutes. Check to see if it is set – it should be firm and set like Jell-O or custard. The internal temperature should be 160 F (71 C) when tested with a meat thermometer.
- Let the parfait cool overnight in the fridge.
Romana Style Pizza
- 1 focaccia Romana (400 grams)
- 5 fresh figs sliced
- 4 cups washed arugula leaves
- 60 g Parmesan cheese for grating or shaving to garnish
- 10 thin slices of prosciutto
- Good quality extra virgin olive oil to finish
- Kosher salt & freshly ground black pepper
- Warm the focaccia in the oven for 5 minutes at 350 F (176 C).
- Remove from the oven and top with prosciutto and figs.
- Garnish with arugula and shaved parmesan cheese.
- Season with fresh cracked black pepper and sea salt.
- Drizzle with olive oil, cut into pieces and enjoy!
- 5 oz Emmental cheese
- 5 oz Gruyere cheese
- 8 oz white wine
- 1 clove garlic grated or sliced
- 3 Tbsp cornstarch slurry to thicken
- 1 tsp butter
- Splash of kirsch
- Heat the fondue pot (sauce pot can be used).
- Place butter in the pot and add the garlic to scent the pot.
- Add the white wine and bring to a simmer.
- Add half of the cheese and mix until its melted.
- Add the remaining amount of cheese and the kirsch.
- Add cornstarch slurry and mix until smooth and silky.
- Add a pinch of baking powder.
- Serve the remaining kirsch on the side with of crusty bread, pickles, dried meat, apples and vegetables.
Boozy Hot Chocolate
- 100 g dark chocolate
- 75 g milk chocolate
- Half-litre whole milk
- 50 mL hazelnut liqueur
- 10 mL brandy or cognac
- Pinch of salt
- Cinnamon sticks
- Vanilla beans
- Whip cream
- Bring the milk to a simmer.
- Add the salt chopped chocolate. Turn the stove top off and allow the chocolate to melt. Stir to a smooth texture.
- Divide the booze into warm mugs, pouring more or less depending on how boozy you would like it.
- Pour the hot chocolate into the mugs and garnish with marshmallows, powdered cinnamon and sweetened vanilla whip cream.