Current flyer Co-op Food - Valid from 18.05 to 16.08 - Page nb 27

Products in this flyer

extra virgin olive oil barbecue bun meat pork hamburger egg fish grill pot glove oil juice apple juice fresh olive bowl smoked boneless bbq sugar bottle water pepper crust cranberry lemon apple sandwiche chip cabbage home fridge

BRINING INSTRUCTIONS TIME: 10-12 HOURS 101b. CO-OP Boneless Pork Shoulder 5 cups CO-OP GOLD Apple Juice cup CO-OP GOLD PURE Honey 5Scups water %cup kosher salt 1tbsp cloves 2tbsp peppercorns 6 garlic cloves 4 rosemary sprigs 8 bay leaves Combine all ingredients in a pot and bring to a boil for 2 minutes. Set aside and let cool completely. Place pork in an extra-large Ziploc bag and add brine. Seal and refrigerate overnight for 10-11 hours. The next day, remove pork from the fridge and let stand at room temperature for an hour before smoking. Take the pork from the brine and pat dry. INGREDIENTS 16-20 D'ITALIANO With Gusto! Brioche style Hamburger Buns FINISHING SAUCE 2tbsp fish sauce 1 tbsp brown sugar 1 garlic clove, minced or microplaned 2 limes, juice and zest — pork drippings — Salt and pepper SMOKING INSTRUCTIONS TIME: 6-8 HOURS CHEF'S NOTES: Fill a spray bottle with a mixture of equal parts water and CO-OP GOLD PURE Apple Cider. Start with 2 cup of each and mix more if needed. Spray meat every hour to develop a dark crust known among chefs as “bark”. cup brown sugar 1tsp onion powder 1tsp garlic powder cup CO-OP GOLD Yellow Mustard 1. To make the pork rub, combine the brown sugar, mustard and dry ingredients. Set aside. Make the spray by mixing equal parts water and apple cider. Store in a spray bottle and set aside. 2. Prepare smoker with wood chips. Bring up to low to medium heat, about 275°F. itsp chili powder Atsp paprika 3tsp black pepper Apple Cider & water mix 3. Prep meat. Trim fat cap and distribute the rub evenly over all surfaces. 4. Place pork in smoker and cook to an internal temperature of 205°F, up to 6-8 hours depending on the size of your meat, spraying hourly. 5. Remove from smoker and cover with aluminum foil. Let rest for 1 hour. 1. Assemble the finishing sauce for the pork. Heat the drippings in a pan and add remaining ingredients. Stir and taste. 2. To make the aioli, whisk egg yolks, Dijon, garlic and lemon juice in a bowl. Slowly drizzle in olive oil while whisking until oil is emulsified. Season with zest, salt and pepper. Cover and chill. 3. To make the slaw, stir together the ingredients. Cover and chill until needed. 4. Shred pork with meat claws or put on disposable AIOLI 2 egg yolks 1 cup CO-OP GOLD Extra Virgin Olive Oil 1 tbsp grainy Dijon mustard 1 garlic clove, minced or microplaned À lemon, juice and zest Salt and pepper APPLE + CABBAGE SLAW Y head green cabbage, shaved % cup dried cranberries, chopped 100 mL CO-OP GOLD PURE Apple Cider Vinegar 2 Granny Smith apples, julienned 1 carrot, julienned 2 green onion bunches, minced — Salt and pepper to taste KALE % cup CO-OP GOLD Extra Virgin Olive Oil 2 kale bunches 1 lemon, juice only gloves and use a fork in either hand. 5. Fire up BBQ. Toss kale in olive oil. Place on the grill and char to desired preference. Toss or top with aioli and blast it with a squeeze of fresh lemon juice. 6. Assemble sandwiches with brioche buns, smoked pork, finishing sauce, coleslaw, your choice of BBQ sauce and kale on the side. GRILL AND SMOKER SUPPLIES ET) AT) ET E = 1-1 PAU -Otoe)e) Home Centre for a full complement of smokers, grills and barbecue supplies. HT