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Serves 4 - 5 People (7 hr prep time/ 15 min assembly/12 + 4 hrs cook time)

 

Ingredients
1 Pork Shoulder (bone in) from Stemmler’s (shredded)
1 lb Smoked Pork Jowl from Stemmler’s (cubed) 
1 Smoked Ham Hock from Stemmler’s (shredded)
1 pc Polish Sausage (diced)
1 Bottle Oatshine BBQ Sauce (from Stemmler’s)
2 Cup Mushrooms (halved)
2 Cup Green Cabbage (chopped)
1 pkg Sauerkraut (drained & rinsed) from Stemmler’s
1 large Onion (chopped)
2 Bottle/Can of Favourite Craft Beer or Cider
4 Garlic Cloves (minced)
3 Green Onions (thinly sliced)
10 Sprigs Fresh Thyme
2 Tbsp Tomato Paste
2 Tbsp Favorite Mustard (optional)
1 Tbsp Horseradish (optional)
1 Tbsp Black Peppercorns, Juniper Berries,


Ingredients for Rub 
2 Tbsp Montreal Steak Spice
2 Tbsp Montreal Chicken Spice
2 Tbsp Italiano Seasoning
2 Tbsp Brown Sugar
1 Tsp Kosher Salt
1 Tsp Garlic Powder
1⁄2 Tsp Pepper

 

Instructions:
1. Step one is making the pulled pork. It can be purchased already cooked/sauced, which is fine, however it’s always better to make your own. I normally dry rub the pork shoulder with the above mixture. Once it is fully covered, wrap in saran and leave in the fridge for about 6 hrs. To slow cook the pork, you can dry roast it by placing the unwrapped shoulder on a baking sheet with parchment paper. Set in a 200F oven and let it go for 12 hours uncovered (I normally do this overnight). A slow cooker can also be used. Add the rubbed pork, 1 chopped onion, 2 chopped celery stalks, 1 chopped carrot, 6 garlic cloves, 4 thyme & rosemary sprigs, 1 cup of your favorite BBQ sauce (Oatshine) and 1.5 cups of red wine or beer). Cover the rest with beef stock and set the slow cooker for at least 8 hours. The ham hock can be slow done the same way.

 

2. The next day, when the pork is finished and it’s cool enough to handle, shred the shoulder and the hock then set aside. Save the bones and any other pieces that are not included with the meat portion. Place all this in a pot and cover with water. Add a can of beer/cider, peppercorns, juniper berries, fresh thyme and 2 more garlic cloves. Let simmer for at least 2 hours. This will be your liquid for the stew, unless you used a crock pot, then you can use that liquid.

 

3. In a hot cast iron pan on the bbq, render the pork jowl down until crispy then remove and set aside, keeping the fat. Cook the onions on medium-high until soft then add 2 tsp of the leftover pork spice rub, along with the garlic. Cook 1 minute then add the tomato paste (and mustard/horseradish if desired). Cook another minute then add the beer then the mushrooms. Let cook until most of the liquid has evaporated (5 min). Add the cabbage and sauerkraut. Cook a few minutes then strain the pork stock into the pan. Combine the rest of the meats in the pan, stir to mix up, cover with foil, then place back on the bbq. Make sure that only half of the bbq is turned on so the pan can cook on the side that is turned off (indirect heat). Let cook on medium-low for about 4 hours.

 

4. Serve with some corn on the cob and your favourite breads (I like sourdough). Enjoy!

 

**For Cast Iron Care please visit this link**
https://www.epicurious.com/expert-advice/how-to-wash-season-and-maintain-cast-iron-cookware-article

 

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