Pulled Pork Lasagna Skillet

Ingredients for the Rub 

• 2 tablespoons Montreal steak spice 
• 2 tablespoons Montreal chicken spice 
• 2 tablespoons Italian seasoning 
• 2 tablespoons brown sugar 
• 1 teaspoon kosher salt 
• 1 teaspoon garlic powder 
• ½ teaspoon pepper 

Ingredients for Pulled Pork  

• 1 Stemmmler’s Pork Shoulder 
• 1 onion, chopped 
• 2 celery stocks, chopped 
• 1 carrot, chopped 
• 6 garlic cloves 
• 4 sprigs thyme 
• 4 sprigs rosemary 
• 1 cup Stemmler’s Oatshine BBQ Sauce 
• 1-1/2 cups red wine or beer 
• Beef stock 
• 1+ cup Stemmler’s Bacon, chopped 
• 1 package precooked fresh lasagna noodles 
• 2 cups shredded Stemmler’s Smoked Cheddar 
• 1 container ricotta or cottage cheese 
• 1 bottle Stemmler’s Oatshine BBQ Sauce  
• 1 cup mushrooms, sautéed 
• 1 cup wilted greens such as kale or swiss chard 
• 1 can diced tomatoes, strained 
• ½ cup butter  
• 2 cloves minced garlic 
• 3 green onion, thinly sliced 
• 1 half baguette 

Preheat oven to 200F or use a slow cooker. 

Dry rub the pork shoulder with the above mixture (set aside 2 teaspoons of the dry rub to be used later).  Once it is fully covered, wrap in saran and leave in the fridge for about 6 hours. To slow cook the pork, you can dry roast it by placing the unwrapped shoulder on a baking sheet with parchment paper. Set in a 200F oven and roast for 12 hours uncovered (can be roasted overnight).   If using slow cooker, add the rubbed pork, onion, celery stalks, carrot, garlic, thyme and rosemary sprigs, Oatshine BBQ sauce and red wine or beer. Cover the rest with beef stock and set the slow cooker for at least 8 hours. 

When the pork shoulder has finished cooking and cooled, shred the shoulder then set aside. If you used the slow cooker, strain and discard the vegetables and herbs and start to simmer the liquid down to about ⅓ of what it was. You can use the liquid to add back into the pork to keep it moist. 

Cook chopped bacon in cast iron skillet.  Remove bacon and set aside. Wipe skillet with a soft cloth. Place some Stemmler’s Oatshine BBQ sauce on the bottom. Place some of the precooked/fresh lasagna noodles to cover the sauce. Layer the skillet with some pulled pork and some chopped bacon, covering the noodles. Add three quarter cup of BBQ sauce and one quarter cup of the strained tomatoes. Top it with some of the shredded smoked cheddar. Layer the skillet again with more noodles. Next you can add the sautéed mushrooms and the wilted greens. Carefully spread the ricotta or cottage cheese and top again with another layer of noodles. Add one more layer of pork, bacon, BBQ sauce, tomatoes and cheddar. Place one more layer of noodles. Top with BBQ sauce so the noodles are covered. Add the rest of the shredded cheese and bacon. 

Make sure your BBQ is turned on and hot. Reduce the heat on one side to medium and shut off the other side. Place the skillet on the turned off side of the grill (indirect heat). This will save the bottom from burning with direct contact. Close the BBQ lid and check after 30 minutes to see if the cheese has melted and is bubbling. If so, remove skillet from BBQ and let it rest for 10-15 minutes.  

You can get the garlic bread ready anytime. Slice a baguette into one inch pieces but don't cut through the bottom of the bread. Leave the baguette in one piece. Stuff the slits in the bread with smoked cheddar, bacon and sliced green onion. Drizzle the entire thing with melted garlic butter then wrap it tightly in parchment and foil.  While the lasagna is resting, place the garlic bread on the grill to heat up (approximately 10 minutes). 

Cut the skillet lasagna into wedges to serve and slice the garlic bread. Enjoy it with a favourite summer salad and ice cold beverage! Enjoy.