Always ahead of the curve when it comes to grocery store chains in this Calgary, Co-op just recently announced their exclusive pork line supplied by Sunhaven Farms, just outside of the city. This is a big step in the grocer’s five year goal to phase out their sale of pork and eggs that come from ‘intense confinement’ production situations. Go Co-op!

Although the product is currently only available at Calgary Co-op’s Crowfoot location, the ‘Co-op Perfect Pork’ line will be rolling out to all city stores by mid-November, just in time for all of your holiday party cooking needs. From the popular tenderloin to well-marbled bone-in pork chops, there is a lot to choose from when it comes to your grocery shopping, so get creative and try some cuts of meat that you haven’t cooked with in awhile!

Speaking of recipes (were we speaking of recipes?), here’s a recipe for Slow-roasted pork shoulder, courtesy of Calgary Co-op. Easy to execute and perfect for a nice family dinner this week!

What you’ll need…

3-4lb boneless pork shoulder

4 cloves garlic

1 tbsp fresh rosemary

1 bunch parsley

1/2 lemon (zest and juice)

1 tbsp red wine vinegar

1/2 cup olive oil

salt and pepper

Directions:

Drizzle a 3-4 lb. boneless pork shoulder with olive oil and rub with two cloves of finely crushed garlic, a sprig of finely chopped rosemary and a sprinkle of salt and pepper.
Roast at 450°F for 20 to 30 minutes, then reduce the heat to 300°F, cover and roast for 3 1/2 to 4 hours, until very tender.
For the salsa verde, pulse 2 to 3 peeled garlic cloves, the leaves from a small bunch of fresh Italian parsley, the zest and juice of half a lemon and 1 tbsp red-wine vinegar in the bowl of a food processor until well blended.
With the motor running, add 1/2 cup good-quality olive oil and a pinch of salt. Serve dribbled over sliced pork.

Serves 8 to 10.
Total cook time…4 hours, 30 min