Thursday, April 12, 2007

Berkshire Pork Recipe

This recipe ran in the Winnipeg Free Press' Arts & Life section on March 28th, 2007.
Click here to view the whole story.

36 hour (or so) pork shoulder

1 pork shoulder (bone in, skin on)
¼ cup white vinegar
½ cup chili powder
¼ cup ground mustard
¼ cup smoked paprika
¼ cup minced garlic
¼ cup brown sugar
1 tbsp canola oil

  1. Combine spices, garlic sugar and oil to make a paste.
  2. Massage vinegar into pork shoulder.
  3. Smear pork with spice paste to liberally cover. Let sit overnight (12 hours)
  4. Oven Method: place lasagna pan full of water on bottom rack of oven. Place pork on rack just above water bath. Set oven to 250F. Roast for 4 hours. Reduce temperature to 200F and let roast for 20 more hours.
  5. Slow Cooker method: Place roast in slow cooker. Set at high for 4 hours then reduce to low for 20 hours.
  6. To Serve: While still warm, remove skin from shoulder. Pull the meat away from bone and pull meat into shreds. Toss with BBQ sauce. Serve as is, on a biscuit or a bun.

Fort Garry Ale BBQ sauce

1 tbsp canola oil
4 large onions, julienned
1 tbsp minced garlic
¼ cup chili powder
1 tsp chili flakes
½ cup brown sugar
½ cup soy sauce
1 Fort Garry Dark Ale
2 cups ketchup

  1. Sauté onions over high heat until starting to brown. reduce heat and continue to sautee until dark brown. Stir often, don’t let them burn.
  2. Add garlic, spices, sugar soy sauce and beer. Bring to a boil then simmer until half the liquid is gone.
  3. Add ketchup and simmer for 20 minutes.


  1. Hi Alexander

    I saw the receipe in the Summer edition of "Flavours" Magazine, and my mouth has been watering ever since.

    I was astounded when the receipe called for 20 something hours slow cooking. And the Fort Garry Ale!! Now that is some beer!!

    Living in BC I do not where I can purchase some of this Brekshire Pork. If you know of a supplier here, I would very much appreciate if you can help me. By the way, a very nice Blog.

    The next time my wife and I are in Winnipeg, we must visit your restaurant. Hope you have this receipe on the menu when we visit


    Glenn Shield

  2. I was hoping that you could send me the recipe of the basic brine that was published before the recipe for asian brined chicken with peanut sauce in the summer 2006 issue of the Flavours magazine. I lost the page and would like make it again. I went to the flavours web site but they don't post the whole recipe either. Thank you