Passion for Pork

Pork Shoulder and Kohlrabi Succotash

Dan Clapson - Saturday, October 17, 2015

Ham succotash recipe

Succotash roots can be found about a century ago during the Great Depression. A time when there wasn’t much to eat and people had to make due with what they had on-hand. Originally made with corn and lima beans or some other sort of legume, this is a revamped version, more of an ode really, to the original using kohlrabi and squash (both very common and inexpensive ingredients in their own right here in Canada now that it’s fall) and some smoked pork shoulder to amp up the flavour.

Smoked pork shoulder picnics can be found in every grocery store and are awesome to always have ready and waiting in your fridge (they typically have a decent shelf life) to boost the flavour in a ton of dishes. This variation on a succotash works great as a holiday dinner side dish or even as a weekend brunch with friends. Just throw a few fried eggs on top and you’re good to go!

What you’ll need…

2 tablespoons canola oil

2 cups smoked pork shoulder picnic meat (1/2″ cubed)

2 tablespoons water

1 yellow onion (diced)

3 cloves garlic (minced)

3 kohlrabi (peeled and 1/2″ cubed)

4 medium pattypan squash or 2 medium yellow zucchini (1/2″ cubed)

2 cups finely chopped kale leaves (stems removed)

2 tablespoons grainy dijon mustard

1 tablespoon honey

1 teaspoon smoked paprika

1/2 teaspoon chili flakes

2 cups chicken stock

salt and pepper (to taste)


 Heat canola oil in a large pot on medium-high heat. Once hot, add in pork shoulder and cook until browned on all sides, about 5-6 minutes.

Add water to deglaze pot, as well as onion and garlic and cook for 5 minutes, stirring regularly.

Next, add all remaining ingredients to the pot except for broth. Mix well and let cook for 15 minutes, stirring occasionally.

Pour chicken stock into pot and let come to a simmer. Reduce to medium heat and cook until vegetables are tender and broth has reduced by 3/4, approximately 20 minutes

Finally, season to taste with salt and pepper. Serve warm or cool down and reheat to use as desired. Will keep well in the fridge for 5 days.

Serves 5-6

Total cook time…45 minutes