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Pulled pork canapés, whisky flavoured barbecue sauce
Pulled pork canapés, whisky flavoured barbecue sauce

Pulled pork canapés, whisky flavoured barbecue sauce

Preparation 20 minutes | refrigeration: 12 hours
Cooking time 4 hours 30 minutes approx.
Servings 24 bites

Ingredients

  • 1 pork shoulder roast, boneless, about 1.5 kg (3 lb)

Spice rub:

  • 30 ml (2 tbsp) pork seasoning
  • 15 ml (1 tbsp) blazin pepper bourbon
  • 30 ml (2 tbsp) brown sugar
  • 15 ml (1 tbsp) coarse sea salt

Service:

  • 24 corn scoops
  • 125 ml (1/2 cup) coleslaw

Sauce:

  • 500 ml (2 cups) ketchup
  • 125 ml (1/2 cup) water
  • 125 ml (1/2 cup) white vinegar
  • 60 ml (1/4 cup) brown sugar
  • 60 ml (1/4 cup) maple syrup
  • 30 ml (2 tbsp) prepared mustard
  • 30 ml (2 tbsp) HP sauce
  • 15 ml (1 tbsp) onion powder
  • 15 ml (1 tbsp) garlic powder
  • 2 ml (1/2 tsp) Cayenne pepper
  • 30 ml (2 tbsp) whisky

Preparation

  1. Remove the string net from the roast and unroll it.
  2. In a bowl, mix together all of the spices for the rub.
  3. Rub the meat well with the spices and place it in a Dutch oven.
  4. Cover and refrigerate for about 24 hours.
  5. In a saucepan, mix together all the sauce ingredients but the whisky.
  6. Simmer slowly, for about 1 hour, stirring occasionally.
  7. Add the whisky and let cool completely.
  8. Cover and refrigerate until the next day.
  9. Preheat the oven to 135°C (275°F).
  10. Cook the roast in the oven for  from 4 to 4 1/2 hours, until the meat pulls apart easily.
  11. Let cool slightly. Remove the pieces of fat.
  12. With two forks, pull the meat apart.
  13. Top with the sauce and stir.
  14. Garnish the corn shells with hot pulled pork and top with coleslaw.
  15. Serve immediately.

Note :

You may heat up the rest of the pork the next day and make sandwiches, or simply freeze it.

Availability in stores