Ingredients

Pork:

1 ½ lb / 0.750 kg lean ground pork
½ cup / 125 mL fine dry breadcrumbs
1-2 cloves garlic, minced
1 egg, slightly beaten
1 Tbsp / 15 mL Dijon mustard
2 tsp / 10 mL Worcestershire sauce
¼ tsp / 1 mL EACH salt and ground black pepper

Filling:

1-10 oz / 284 g pkg frozen chopped spinach, thawed, drained and squeezed dry
1 Tbsp / 15 mL butter
1 cup / 250 mL coarsely chopped white mushrooms
½ cup / 125 mL chopped yellow onion
¼ cup / 50 mL fine dry breadcrumbs
1 egg, slightly beaten
¼ cup / 50 mL chopped parsley
½ tsp / 2 mL dried marjoram leaves
½ tsp / 2 mL salt
¼ tsp / 1 mL ground black pepper
Pinch of ground nutmeg

Directions

1. Preheat oven to 350°F.
2. In large bowl, gently combine ground pork, breadcrumbs, garlic, egg, mustard, Worcestershire sauce, salt and pepper; do not overmix. Set aside.
3. Place squeeze-dried spinach in large bowl. Set aside.
4. In small nonstick skillet, melt butter over medium-high heat. Sauté mushrooms and onion until onion is translucent and mushrooms begin to soften, 3-5 minutes. Remove from heat and allow mixture to cool, about 10 minutes.
5. Transfer mushroom mixture to bowl containing spinach. Add breadcrumbs, egg, parsley, marjoram, salt, pepper and nutmeg. Stir to combine. Set aside.
6. Place pork mixture between two sheets of waxed paper and roll into a rectangle about 18 x 8-inches. Remove top sheet.
7. Spread filling evenly over meat, leaving a ½-inch border. Roll up jellyroll style from shorter end, lifting and removing paper as you go.
8. To seal, pinch close ends of meatloaf and bottom along seam.
9. Place meatloaf in lightly greased 8 x 4-inch loaf pan. Bake for about 1 hour or until instant-read thermometer registers 160°F. Top of meatloaf should be lightly browned.
10. Remove meatloaf from oven. Transfer to a clean cutting board and slice into 1/2-inch thick slices.

Ingredients

1 pork shoulder blade roast, boneless, about 4 lb / 2 kg
2 Tbsp / 30 mL Kosher salt
1 tsp / 5 mL ground black pepper
1 Tbsp / 15 mL unsalted butter
½ cup / 125 mL finely chopped yellow onion
2 cloves garlic, minced
1-455 mL bottle chili sauce
⅓ cup / 80 mL lemon juice
¼ cup / 50 mL Dijon mustard
1 Tbsp / 15 mL apple cider vinegar
2 tsp / 10 mL Worcestershire sauce
½ cup / 125 mL packed brown sugar
¾ tsp / 4 mL chipotle chili powder
8-10 Rolls or buns, sliced

Directions

Indirect method:

1. Place roast on large plate or platter. Rub with salt and season with pepper. Cover and let roast stand at room temperature for 1 hour before grilling.
2. Preheat one burner of two-burner barbecue on high; reduce heat to medium or lower; temperature should read 275-300ﹾF.
3. Put roast in disposable foil pan and place over unlit burner. Close lid and cook roast over indirect heat (off heat side) until meat is fork tender and almost falling apart for 5-6 hours. Cover roast with foil if getting too dark.
4. Transfer roast to a cutting board. Tent loosely with foil and let rest 10-15 minutes.
5. Using two forks, pull meat into shreds; discard any fat. Transfer shredded pork to serving bowl; cover to keep warm.
6. To prepare sauce, melt butter in saucepan over medium-high heat.
7. Add onion and garlic; sauté 2-3 minutes.
8. Add remaining ingredients; stir to combine.
9. Bring mixture to a boil, stirring occasionally. Reduce heat to low and simmer, about 20 minutes.
10. To serve, layer pork onto rolls or buns. Serve with sauce.

Rotisserie method:

1. Preheat barbecue and follow instructions for rotisserie grilling.
2. Add water to foil drip pan. Secure roast on rotisserie rod and cook 5-6 hours over direct, low heat or the heat from the rotisserie burner.

Ingredients

3 cups / 750 mL instant vanilla pudding, prepared according to package directions and refrigerated until ready to use
4 Tbsp / 60 mL unsalted butter
1 cup / 250 mL packed light brown sugar
1 cup / 250 mL heavy cream, divided
1 tsp / 5 mL sea salt
1/4 tsp / 1 mL vanilla extract
2 – 12 oz / 375 g packages bacon
2 cups / 500 mL packed brown sugar
3 large bananas
1 lb / 500 g fresh strawberries
16 oz / 450 g shortbread cookies
3 oz / 85 mL rum (optional)
6 oz / 170 g good quality dark chocolate, (70% Cocoa)

Directions

For the salted caramel:

1. In medium saucepan, melt butter over medium-high heat.
2. Add light brown sugar; stir to combine.
3. Bring mixture to a boil, remove from heat and, in small increments, slowly whisk in 3/4 cup cream.
4. Return mixture to a boil, and immediately decrease heat to a slow simmer, swirling occasionally, about 10 minutes.
5. Remove saucepan from heat. Stir in salt and vanilla. Set aside.

For the candied bacon:

1. Preheat oven to 350°F.
2. Line rimmed baking sheet with aluminum foil.
3. Place brown sugar into shallow dish. One at a time, press bacon slices into brown sugar, coating both sides evenly. Discard any remaining brown sugar.
4. Place bacon slices on baking sheet. Bake, in batches, 20-25 minutes or until bacon is crisp and sugar has caramelized.
5. Remove bacon to a clean plate lined with wax paper to cool slightly. Repeat with remaining bacon strips.
6. Roughly chop bacon into small pieces and set aside. Reserve about 1/3 cup for garnish.

For the fruit:

1. Peel and slice bananas into rounds, about 1/4-inch thick. Set aside.
2. Wash and hull strawberries. Dab dry with paper towels and slice into 1/4-inch thick slices. Set aside.

For the cookies:

1. Place cookies in large resealable bag. Squeeze out extra air.
2. With palm of hand, crush cookies into small chunks.
3. Divide crushed cookies into three equal amounts.

For the chocolate:

1. In small heat-proof bowl, microwave the remaining 1/4 cup cream and chocolate on high for 25 seconds.
2. Stir until chocolate is melted. Repeat if necessary but reduce microwave time to 10-second intervals being careful not to overheat the chocolate. Overheated chocolate will seize (mixture will become grainy and greasy). Mixture should be smooth, shiny and satiny. Allow to cool slightly.

To assemble:

1. To assemble, layer one-third of the cookie crumbs*, half the pudding, half the fruit, half the caramel, half the bacon and all the chocolate.
2. Continue layering on one-third of the cookie crumbs and the remaining pudding, fruit, caramel and bacon.
3. Top with remaining cookie crumbs and garnish with reserved bacon.
4. Cover and refrigerate until ready to serve. Trifle can be made 1 day ahead.
   *If desired, drizzle each layer of cookie crumbs with 1 ounce of rum.

Ingredients

2 lbs / 1 kg lean ground pork
¼ cup / 50 mL panko crumbs
2 eggs, slightly beaten
1 Tbsp / 15 mL EACH dried oregano leaves and dried thyme leaves
2 tsp / 10 mL EACH garlic powder, onion powder and seasoning salt
1 tsp + ½ tsp / 7 mL ground black pepper
8 slices cheddar cheese
8 slices easy candied bacon
8 hamburger buns, sliced and lightly toasted

Suggested toppings: arugula leaves, tomato slices, onion slices, fried egg and condiments of your choosing.

Instructions

1. In large bowl, gently combine ground pork with breadcrumbs, eggs and seasonings; do not overmix.
2. Form mixture into 8 quarter pound patties. Cover and refrigerate for 1 hour.
3. Preheat barbecue on high; reduce heat to medium. Grill patties 6-8 minutes per side or until instant-read thermometer registers 160°F.
4. To assemble, place cheese slice on bottom half of bun followed by patty, candied bacon and chosen toppings. Cover with top half of bun.

Recipe adapted from Chris Pelland, Manitoba Pork recipe contest winner, 2017 BBQ & Blues Festival.