Difficulty: Easy - for beginners
1 large onion
2 cups (500 mL) chicken stock
6 garlic cloves, pressed, divided
1 tsp (5 mL) salt, divided
1 pork shoulder roast (3 1/2-4 lbs/1.6-1.8 kg)
1 can (15 oz or 398 mL) tomato sauce
1 can (15 oz or 398 mL) black-eyed peas, drained and rinsed
1 can (14.5 oz or 398 mL) petite diced tomatoes, undrained
1 3/4 cups (425 mL) fresh or frozen corn kernels
3 tbsp (45 mL) Smoky Barbecue Rub
Shredded white cheddar cheese and chopped fresh cilantro (optional)
1. Preheat oven to 350°F (180°C). Chop onion using Food Chopper. In Deep Covered Baker, combine onion, stock, half of the pressed garlic and half of the salt. Trim excess fat from pork using Boning Knife. Place pork in baker. Bake, covered, 1 hour. Carefully remove baker from oven using Oven Mitts. Carefully turn pork over using Chefâ€™s Tongs. Bake, covered, an additional 2-2½ hours or until fork-tender but not falling apart, turning pork every hour.
2. Meanwhile, combine tomato sauce, black-eyed peas, tomatoes, corn, rub, remaining garlic and remaining salt in Classic Batter Bowl. Mix well and set aside.
3. Carefully remove pork from baker to a plate; refrigerate until cool enough to handle. Pour juices from baker into strainer of Gravy Separator. Let stand 20 minutes; pour off juices using spout with divider into (4-cup/1-L) Easy Read Measuring Cup. Microwave vegetable mixture in batter bowl, uncovered, on HIGH 3-4 minutes or until hot. Remove pork from refrigerator; cut into 1/2-in. (1-cm) pieces using Chefâ€™s Knife. Place pork, reserved juices and vegetable mixture in baker; mix gently. Cover and bake 45-60 minutes or until chili is thickened. Carefully remove baker from oven. Serve with cheddar cheese and cilantro, if desired.
Yield: 8 servings (9 cups/2.1 L)
Nutrients per serving: Calories 470, Total Fat 25 g, Saturated Fat 9 g, Cholesterol 125 mg, Carbohydrate 21 g, Protein 40 g, Sodium 1230 mg, Fiber 4 g
U.S. Diabetic exchanges per serving: 1 starch, 1 vegetable, 2 low-fat meat (1 carb)
Cook's Tips: Pork shoulder can also be found labeled as pork butt in some grocery stores.
To test the pork for fork-tenderness, pierce it with the Kitchen Fork and then pull the fork straight up. The meat should slide right off of the fork.
To easily remove kernels from an ear of corn, cut off the tip, creating a flat base. Hold corn by the husk end and stand upright on a cutting board. Remove kernels from the ear using Kernel Cutter.