Recipes & Cooking Tips — recipe

It's officially fall, the rain has come to stay, and chances are, you've finally put the grill away for the season. 'Tis the season for roasts, now officially being cut, here at the Beasty Shop! While most of you are familiar with shoulder roasts, the ones you can throw in a slow cooker and nearly forget about until it's time to pull them apart and smother in your favourite sauce, we're here to introduce you to a hidden gem: the Sirloin Pork Roast.

Pork burgers. They seem to confuse a number of people. To clarify, they are like sausages, without the casing, formed into patties - sausage patties, if you will. So, pork burgers, naturally, make for an amazing breakfast burger. Now, for those of you thinking, why would you want a burger for breakfast? The answer is, because burgers are great at any time of day, and there needs to be more opportunities in life to put a fried egg on top of something. Whether its a breakfast for dinner kind of night, a hangover breakfast after a big night out, or just a backyard BBQ brunch with the family, here are a number of different ways to bring burgers to your plate for the most important meal of the day. 

Pork goes well with lots of fruits, but right now is the perfect time to take advantage of the opportunity to make it with one of my all time favorites–peaches. The peaches release a lot of juice as you cook them, leaving your pork with a thick, sweet sauce at the end. Since the peaches won’t be recognizable at the end, this is a perfect way to use bruised peaches if you're like me and bruise them on the way home from the farm. Ingredients3 lbs. boneless pork shoulder with skin removed5 – 6 peaches, peeled and rough chopped1 small Walla...