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Stemmler's Meat & Cheese


Serves 3-4 People (1-2hr prep time / 15 min assembly / 12hr cook time) 


- 1 Pork Shoulder from Stemmler’s
- 1 Package Fresh Lasagna Sheets
- 2 Cups Shredded Smoked Cheddar from Stemmler’s
- 1 Container Ricotta or Cottage Cheese
- 1 Bottle Oatshine BBQ Sauce (from Stemmler’s)
- 1 Cup Mushrooms (Sauteed)
- 1 Cup Greens (wilted) like Swiss Chard, Kale

- 1 Can of Diced Tomatoes (strained) 
- 1+ Cup Bacon from Stemmler’s (chopped)
- ½ Bunch Fresh Asparagus (seasoned & grilled)
- ½ Cup Butter (melted with 2 cloves minced garlic)
- 3 Green Onions (thinly sliced)
- 1 Half Baguette 


Ingredients for the 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
- ½ Tsp Pepper



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 cup of red wine or beer). Cover the rest with beef stock and set the slow cooker for at least 8 hours.


2. You can get the garlic bread ready anytime. Slice a baguette into 1 inch pieces but don't cut through the bottom; leave it in one piece. Stuff the slits with smoked cheddar, bacon and sliced green onion. Drizzle the entire loaf with the melted garlic butter then wrap it tightly in parchment and foil. Set aside.


3. Once the pork is done and cool enough, start to shred it. If you used the slow cooker, strain & discard the vegetables and herbs then start to simmer the liquid down to about ⅓ of what it was. You can use it to add back into the pork to keep it moist. 


4. Oil your cast iron skillet**(or you can cook the bacon in it), wipe with a soft cloth and place some BBQ sauce in the bottom. Add some of the precooked/fresh lasagna noodles to cover the sauce. Layer the skillet with some pulled pork and some chopped bacon, covering the noodles. Add ¾ cup of bbq sauce & ¼ cup of the strained tomatoes. Top it with some of the shredded smoked cheddar. Layer the skillet again with more noodles. Next you can add the sauteed mushrooms, grilled asparagus and the wilted greens. Carefully spread your soft cheese now and top again with another layer of noodles. Then one more layer of pork and bacon, bbq sauce, tomatoes and cheddar along with the last of the noodles. Top with more sauce so the noodles are covered then add the rest of the shredded cheese (and bacon if there's any left). 


5. Make sure your BBQ is turned on and hot. Reduce the heat on one side to medium and shut off the other side. We will be placing the skillet on the turned off side of the grill (indirect heat). This will save the bottom from burning with direct contact. Close the bbq lid and check after 30 minutes to see if the cheese has melted and is bubbling. If so, pull it off and let it rest for 10-15 min. During that time, you can put the garlic bread on the grill to heat up (10 min or so). 


6. Cut the skillet lasagna into wedges to serve and some slices of garlic bread. Enjoy it with a favourite summer salad and an ice cold beverage! Enjoy.


7. NOTE: To make  a vegetarian version, substitute the pork with grilled veg (such as eggplant, peppers, zucchini)


**For Cast Iron Care please visit this link**









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