NW
Maple Bourbon Pulled Pork Slider
Labriola
1 3-pound boneless
pork shoulder
Salt and pepper to taste
½ cup Kirkland Signature™
maple syrup
½ cup Kirkland Signature
ketchup
;⁄ 3 cup brown sugar
;⁄ 3 cup Kirkland Signature
bourbon
2 cloves garlic, peeled
and minced
2 teaspoons chili powder
1 teaspoon grated
fresh ginger
1 teaspoon dried mustard
1 teaspoon cayenne
pepper
1 bag Labriola Pretzel
Slider Rolls, sliced
Special tools: slow cooker.
Place pork shoulder in a slow cooker. Sprinkle gener-
ously with salt and pepper.
In a medium bowl, mix together maple syrup,
ketchup, brown sugar, bourbon, garlic and spices
and pour over pork shoulder. Place lid on slow cooker
and cook on low for 6 to 7 hours.
When tender, use two forks to shred pork and mix
with juices in slow cooker. Place pork and sauce on
slider rolls and serve. Makes 16 servings.
Roasted Lamb Shanks and
Butternut Squash Basmati Rice
Amira
Canola oil
4 lamb shanks
Kosher salt
Ground black pepper
4 large carrots, peeled
and diced
1 onion, peeled and diced
4 stalks celery, diced
2 cups red wine
4 cloves garlic, peeled
2 sprigs rosemary
12 sprigs thyme
4 cups cooked basmati rice
4 cups cooked cubed but-
ternut squash
1 bunch ;at-leaf parsley,
;nely chopped
1 bunch green onions,
trimmed and sliced
Preheat oven to 375°F. Heat a heavy, ovenproof pot
large enough to hold lamb shanks in one layer over
medium-high heat. Add oil. Generously season shanks
with salt and pepper and sear 2 to 3 minutes on each
side. Set shanks aside, seasoning again with salt.
Add vegetables to pot and sauté until brown. Add
shanks, wine, garlic and herbs and enough water to
reach top of shanks. Cover pot tightly with foil. Bake for
2½ hours until meat is tender. Remove shanks from
liquid and shred meat. Keep warm. Strain cooking
liquid and reserve.
To serve, place rice on large platter. Top with squash.
Add parsley and green onions, then shredded meat.
Drizzle with 2 cups strained cooking liquid.
Makes 4 servings.
