I’ve never cooked one of these packaged boned, rolled and brined pork shoulders before but the technique is quite simple. It’s all written on the package.
After 2 hours of braising the cottage roll in 2 cups of water along with 1/4 tsp whole black peppercorns, a smashed, peeled clove of garlic and a couple of bay leaves in a covered dutch oven, at 325 deg Fahrenheit, the netting is removed, the thin fat cap is scored and the roll is transferred to a baking sheet for another 15-20 minutes (at 350 deg F) to brown the top. A drizzle of maple syrup or a tablespoon of brown sugar may also be added to the top and caramelized under the broiler.
For additional flavour, I took half a large onion and cubed it and then added it, along with a couple of peeled carrots cut into large chunks, and half a dozen whole, washed, new potatoes under the roll . The potatoes and carrots cooked in that first 2 hour baking period and then were kept warm in the dutch oven while the meat was finished off.
The result is a cross between a New England boiled dinner and corned beef and cabbage, without the cabbage. And with pork instead of beef.
If you like cabbage, you can shred half a cabbage and place it in the strained broth (discard garlic, onion, bay leaf and peppercorns) in the dutch oven. Transfer the potatoes and carrots to a medium bowl and keep warm. Cook the cabbage in the 350 deg F oven with the roll while it’s browning until the cabbage is tender.
Verdict: The meat is very tasty, tender and moist. However it’s a very fatty cut so you may want to limit your intake.
I used some uneven pieces to make a couple of ham and cheese sandwiches. You can also fry leftover slices of the ham and serve it for breakfast along with eggs and home fried potatoes.
3 thoughts on “Sweet Pickled Cottage Roll Dinner”
That looks spectacular. I love fatty meat!
I don’t mind a bit of fat and luckily I could cut around most of it. Frying the ham gets rid of even more.
Funny thing … I strained off the liquid and saved it. It gelled overnight with a thick layer of fat on top that I spooned off and discarded before freezing the broth. I’m thinking of making soup dumplings with the ‘gel’.
It’s like a gift that keeps on giving