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I feel like I've become a little obsessed with smoked pork shoulder lately. It's versatility knows no bounds whether you're having it braised in this goulash I made the other week or smoky, crispy and salty like in this hearty salad here.
Roasting the pork shoulder to crisp it up along side the chicken leaves you with an amazing pan juice that transforms into an amazing dressing for the salad. I think we all should roast these two Alberta-raised ingredients together more often!
6 1/4" slices smoked pork shoulder (cut into long strips)
2 skin-on chicken thighs
2 tablespoons canola oil
2 tablespoons maple syrup
1/2 teaspoon ground black pepper
3 cups cooked whole green lentils (cooled)
1/4 green cabbage, cut into 1/4" thick slices
2 tablespoons white wine vinegar
1 tablespoon grainy mustard
1/4 teaspoon chili flakes
3 tablespoons chopped chives
sea salt (to season)
Total prep and cook time...1 hour, 15 minutes
Even though Spring is mere days away, judging by the snow Alberta has gotten lately, it appears that Winter is not quite ready to bid us adieu yet. Copious amounts of snow can really get a person down, but if there is a silver lining to this snowy March, it's that we can still enjoy plenty of comfort food.
This goulash is something you can slow cook all afternoon and enjoy with friends or family in the evening with a glass of wine. If you end up with leftovers, then I'm happy to report that this fulfilling dish full of tender pork shoulder tastes even better the next day.
Try throwing a fried egg on top and calling it breakfast. That's what I like to do!