After Garnet Pratt Siddall stopped working in investment banking in Toronto, she started to spend more and more time in the Collingwood area, roughly 170 km north of Toronto. “I discovered the vast, beautiful road network we have to ride on,” she said. “I started out with road biking on a casual basis, getting fit.” Her riding led to local gran fondos and then big events such as the La Marmotte and Maratona dles Dolomites, which she rode with her husband and friends.
In 2014, Pratt Siddall’s Side Launch Brewing Company started making beer in Collingwood. The company is connected with the local scene as it lends support to the Collingwood Cycling Club, as well as the Growling Beaver Brevet charity ride.
Pratt Siddall shares a recipe by Jessica Gjertsen, who is a nutritionist, professional chef and dedicated rider. The recipe features Side Launch beer, naturally.
For one serving
Carbs 68.8 g
Saturated Fat 50 g
Fibre 8.5 g
Protein 70.6 g
For the pulled pork spice rub
1 tbsp salt
½ tbsp black pepper
2 tbsp smoked paprika
2 tbsp brown sugar
1 tbsp dry mustard
1 tbsp garlic powder
½ tsp chili powder
½ tsp cayenne
1 tbsp fine-ground dark-roast coffee
For the pulled pork
2–3 lb. pork shoulder
3″ cube double-smoked bacon, cut into lardons
1 large yellow onion, rough chopped
2 stalks celery, rough chopped
1 large carrot, chopped into rounds
1″ cube ginger root, thick sliced
4 garlic cloves, smashed
1 tall can Side Launch wheat beer, or slightly sweet weissbier 2 cups beef stock
1 tbsp apple cider vinegar
1 tbsp Worcestershire sauce extra brown sugar to taste
1 tsp cornstarch
8 ciabatta buns
For the slaw
½ purple cabbage head, sliced
8 radishes, thin sliced
1 lemon, juiced
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp whole-grain mustard
1 tbsp plain Balkan yogurt
1 tsp salt
1 tbsp olive oil
⅛ cup chopped fresh chives
⅛ cup chopped flat leaf parsley
1. Preheat oven to 450 F.
2. Make pulled pork spice rub. Mix ingredients well and set aside.
3. Score skin of the pork shoulder, about 1 cm deep all over. Spread rub all over the pork, seasoning generously. Set aside.
4. In a deep pot, cook bacon lardons on high heat till crispy. Remove bacon from pot, and then add chopped onion, celery, carrot, ginger and garlic cloves. Toss in bacon fat and cook 3–5 minutes till tender.
5. Pour in wheat beer and beef stock. Bring to a boil.
6. Turn off heat. Add seasoned pork shoulder to the pot, carefully. Cover with lid or foil and place pot in oven. Reduce heat to 350 F. Cook till the meat falls apart easily, 3–4 hours depending on size. (To reduce cooking time, you can chop the pork into smaller portions before cooking.)
7. While the pork is cooking, start red cabbage slaw. Shred red cabbage and radishes using a mandoline slicer, or fine slice with a knife.
8. Mix the slaw dressing by adding lemon, white wine vinegar, Dijon, whole-grain mustard and salt to a bowl. Whisk in yogurt and olive oil then pour over the shredded cabbage. Add chives and parsley. Cover and set aside in the fridge.
9. When the pork is ready, use tongs to remove it from the liquid and set aside. Strain the cooking liquid into another pot and discard cooking vegetables. Use a spoon to skim the fat off the top of the cooking liquid.
10. Cook the juices over high heat to reduce. Add apple cider vinegar, Worcestershire and brown sugar to taste.
11. When the liquid is reduced to almost half, whisk in cornstarch and continue to cook till it thickens.
12. Shred the pork and pour the sauce directly over pork.
13. Toast the ciabatta buns and top with pulled pork and slaw.