2023 community-focused recipe adapted by chef Jérémie Jean-Baptiste

Maple and Colombo Pulled Pork with Red Bean Ragout

Serves 10

Preparation: 35 minutes

Cooking: 5 hours


Maple and Colombo pulled pork

1.5 to 2 kg pork shoulder
250 ml tomato purée
250 ml vegetable or chicken stock
100 ml maple syrup
60 ml rice vinegar
1 onion (yellow or red), coarsely chopped
1 red pepper, coarsely chopped
2 tablespoons Colombo powder
3 garlic cloves
2 bay leaves
1 teaspoon peppercorns
1/2 tablespoon coarse salt

Red bean ragout

3 540 ml cans of red beans (reserve the liquid from the cans)
500 g slab bacon, cut into lardons
500 ml vegetable or chicken stock
2 bouquets garnis
5 garlic cloves
3 onions (yellow or red), coarsely chopped
1 red pepper, diced
4 cloves
2 tablespoons peppercorns
1/2 tablespoon coarse salt


Maple and Colombo pulled pork

Place the pork shoulder in a large casserole dish, then add the rest of the ingredients.
Mix the ingredients so that the pork is well coated.
Cover the dish tightly with aluminum foil.
Cook at 285°F for five hours or until the meat falls off the bone easily.

Add water halfway through the cooking time if needed to make sure the sauce doesn’t dry out.
Once you take the dish out of the oven, remove the pork from the sauce and shred it.
Add the sauce from the dish to the shredded pork.

Red bean ragout

Grind the peppercorns and cloves.
In a tall pot, sweat the lardons in a bit of oil, then add the onion and red pepper.
Sweat for five minutes, then add the ground peppercorns and cloves and the crushed garlic.
Add the red beans and their liquid, the stock, and the bouquets garnis.
Let simmer for one hour.

Note: If the ragout looks dry, add water at the beginning of the cooking time.
The liquid should be 2 to 3 cm above the beans at the beginning, but it will reduce as the ragout cooks.

Enjoy your lunch!

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