Chef’s Corner!

You will enjoy this new feature of the MBC website!  Your tastebuds will be delighted as our Chef shares some of her secrets with you each month.

Greetings everyone!

This spring has been beautiful in Muskoka, and we have enjoyed sharing our facility and meals with many retreat guests at MBC.

One of my favourite new dishes this year would have to be “Pulled Pork on a Bun with Slaw”.

A favourite of our neighbours to the far south, BBQ pork on a bun is found in many roadhouse restaurants in many of the southern states. My recipe for “Pulled Pork on a Bun” begins with a nice boneless piece of pork. I season this with Garlic Plus, (my new favourite seasoning blend -  its uses are endless!). I let the meat simmer in my slow cooker all day, or overnight. I prefer overnight because then I can pull the pork apart, add my favourite BBQ sauce, and let it continue to simmer all morning. This works especially well  if I am having company for lunch after church. I serve this with a nice bun – a ciabatta, whole wheat, white bun – which ever I am yearning for at the time. The real key to making this unique treat is choosing a BBQ sauce that you enjoy, whether it is a smoky style, or maybe a sauce with real kick! Now, to make this a “Louisiana style Pork on a Bun”, you need to take your favourite Cole Slaw, and ‘plop’ a large spoonful right onto the pulled pork. Yes you read that correctly, I said right into the sandwich! This is a messy meal, but mmmm…. It is worth every napkin!

Enjoy your Pork on a Bun or better still, come and taste mine!

Kathy Berg

Executive Chef, Guest Service Manager