This Father’s Day, give Dad the gift of cooking by making a meal together to please the entire family. Your thoughtfulness and planning will be appreciated.
Preparation: Prepare the pork shoulder. Add potatoes to the oven while roast is cooking. Make the coleslaw and banana pudding the day before and refrigerate.
Pulled Pork with Barbecue Sauce
Pork tenderloin is often on sale and people use it rather than the shoulder cut. Use the shoulder or butt for best texture and flavour.
Roast the pork first then make the barbecue sauce. Add shredded pork to the sauce and toss until meat is coated.
Read Also
Nutritious pork packed with vitamins, essential minerals
Recipes for pork
Pork Butt Roast
Rub the pork roast with cumin and salt and put fat side down in a roasting pan. Cover with tin foil and crimp edges so steam will be sealed inside. Roast at 400 F for four hours, turning the roast each hour. Remove from oven, let cool for 10 minutes and remove the roast to a cutting board. Prepare barbecue sauce in roasting pan.
Barbecue Sauce
- 1 can crushed tomatoes
- 1/2 onion, coarsely chopped
- 1 clove garlic, minced
- honey to taste
- 1 -2 canned chipotles with adobo sauce, finely minced
- 2 tbsp. fancy molasses 30 mL
Use the roasting pan from the pork butt and spoon out all fat, except a couple of tablespoons (30 mL) to saute the onions. Saute onions and garlic until soft. Add the rest of the ingredients, simmer until thick, then adjust flavourings to your taste.
Shred the meat with two forks and add it to the pan with the barbecue sauce. Mix until the meat is thoroughly coated in sauce.
Potato Skins
- 4 medium-sized potatoes
- canola oil
- cheddar, shredded bacon, cooked until crisp, crumbled
- green onions or chives, chopped
- sour cream
Wash and dry the potatoes. Rub them with a little canola oil. Place on a baking sheet in a preheated 350 F (180 C) oven.
Cut in quarters lengthwise. Using a spoon or ice cream scoop, scrape out most of the potato leaving a little on the skin. Leave more around the edges so it holds its shape.
Brush them with oil on both sides and put them back on the baking sheet and bake for another 10 minutes or until the edges are crispy. You can turn them over once.
Remove from the oven and sprinkle each with a tablespoon of grated cheddar cheese and crumbled bacon. Return to the oven until cheese melts.
When done, sprinkle with chopped green onions and serve with sour cream.
Banana Pudding
- 4 large eggs
- 1/3 c. sugar 75 mL
- + 2 tbsp. sugar 30 mL
- 1 1/2 tbsp. all-purpose flour 22 mL
- 1/2 tsp. plus a pinch salt 2 mL
- 2 c. whole milk 500 mL
- 1/2 tsp. vanilla extract 2 mL
- 25 vanilla wafers
- 3-4 medium ripe bananas
Separate the yolks from the whites of three of the eggs. Set aside the whites. Add the remaining whole egg to the yolks.
In a saucepan, whisk together 1/3 cup (75 mL) sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and three yolks, and then stir in the milk.
Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla.
Preheat oven to 425 F (220 C).
Spread one-half of the remaining pudding over the bananas and continue with a layer of bananas and end with pudding.
To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining two tablespoons sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.
Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the meringue is lightly browned, about five minutes.
Source: adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood.
Coleslaw
- 1 medium head of cabbage
- 2 carrots
- 2 onions
- 1/2 c. cider vinegar 125 mL
- 1/2 c. white vinegar 125 mL
- 1/4 c. salad oil 60 mL
- 1/4 c. cold water 60 mL
- 1/3 c. honey 75 mL
- 1/2 tbsp. kosher salt 7 mL
- 1/4 tsp. dry mustard 1 mL
- red and green peppers
- and cucumber, optional
Shred the vegetables and mix. Boil the remaining ingredients together and pour over vegetables. Chill and serve. It can be kept in the fridge for weeks.
Source: adapted from Favourite Recipes, Order of the Easter Star, Alameda, Sask.
Sarah Galvin is a home economist, teacher and farmers’ market vendor at Swift Current, Sask., and a member of Team Resources. She writes a blog at allourfingersinthepie.blogspot.ca. Contact: team@producer.com.
