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Preparation time
1 hour 30 minutes
Total time:
5 hours 30 minutes
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Ingredients
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2 kg (4.4 lbs) pork picnic shoulder (remove rind)
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30 ml (2 tbsp) olive oil
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3 Italian (plum) tomatoes, diced
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1 yellow onion, chopped fine
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2 cloves garlic, chopped fine
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125 ml (1/2 cup) ketchup
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65 ml (1/4 cup) white balsamic vinegar
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65 ml (1/4 cup) maple syrup
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15 ml (1 tbsp) soy sauce
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15 ml (1 tbsp) molasses
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15 ml (1 tbsp) Worcestershire sauce
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5 ml (1 tsp) dry mustard
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2.5 ml (1/2 tsp) Italian spices
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500 ml (2 cups) vegetable stock
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2 large Russet potatoes, peeled and diced
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2 medium celeriac roots, peeled and diced
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45 ml (3 tbsp) butter
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30 ml (2 tbsp) milk
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625 ml (2 1/2 cups) corn kernels
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375 ml (1 1/2 cup) grated sharp cheddar
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250 ml (1 cup) grated Emmental cheese
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Dried parsley to taste
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Salt and fresh ground pepper to taste
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Directions
- Preheat oven to 150° C (300° F).
- In a large ovenproof casserole, on medium heat, pour 30 ml (2 tbsp) olive oil and add picnic shoulder. Brown all over 10 to 12 minutes until meat is thoroughly caramelized. Add salt and pepper. Remove meat and set aside.
- Add tomatoes, onion, and garlic. Season with salt and pepper, and mix. Cook 3 to 4 minutes, stirring constantly.
- In a large bowl, add ketchup, balsamic vinegar, maple syrup, soy sauce, molasses, Worcestershire sauce, dry mustard, and Italian spices. Mix together and set sauce aside.
- Place pork back into casserole and add the sauce. Pour in enough vegetable stock to cover the meat ⅔ of the way and mix thoroughly. Season with salt and pepper.
- Cover, bring to a boil, then remove from heat and place in the oven. Let cook 3 hours, basting the meat from time to time.
🗒You can also do this recipe in a slow cooker. Allow 7 to 8 hours on low temperature.
- Remove pork shoulder and let cool 30 minutes. Using a fork, pull meat into shreds, and discard fatty bits. Set aside in a bowl and add 3 or 4 ladles of cooking juices from casserole.
- Salt and boil water in a large pot, cook diced potatoes and celeriac 25 to 30 minutes, or until potatoes are very soft. Drain and return to pot, on medium heat.
- Add butter and milk, and season with salt and pepper. Mash potatoes and celeriac roots to a smooth texture. Set aside.
- In a large baking dish, spread the pulled pork, then cover with grated sharp cheddar. Add corn, cover with mashed potatoes, spread grated Emmental cheese on top, and garnish with dried parsley.
- Preheat oven to 200° C (400° F). Place shepherd's pie in oven and bake 10 to 12 minutes until reheated. Set oven to GRILL and heat until cheese turns golden brown on top.
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