Sweet Pickled Pork Cottage Roll - Instant Pot
Northern Minnesota and Canada often have blurred lines when it comes to traditional foods. At my friends' cabin, this is their traditional holiday dinner with cabbage, potatoes, and her famous Broccoli Cauliflower Au Gratin. I will have to ask her to share her recipe. Cottage roll or Cottage Ham reminds me of a corned beef but sort of like a ham version. Very good and very tender with lots of marbling. I have been told the Cottage Rolls are readily found in parts of Canada and Great Britain. Here in Minnesota it's a seasonal selection you can find in the upper northern part of the state.
Equipment
Ingredients
- 4 lb pork cottage roll or cottage ham leave on netting
- 2 cups water or more if necessary
- 2 cups apple juice
- 2-3 Tbsp pickling spices with bay leaves
- 4 cloves garlic smashed, not minced
- 1 lg onion sliced
Adding Vegetables
- 4-5 med red or gold potatoes quartered
- 3-4 lg carrots cut 2" pieces
- 2 lg onions quartered
- 1 sm cabbage wedged
Instructions
- Remove cottage roll from plastic wrapping and drain liquid. Give your pork a good rinse and blot dry. (Some people don't rinse the brine off. You don't have to if you like it on the salty side.) Leave pork cottage roll in its netting, and place fat-side up on a trivet with handles or steam rack with handles into your pressure cooker.
- Add equal parts water and apple juice to cover the meat (about 4 cups total). Add pickling spices (2-3 Tbsp should do it). Scatter your quartered onion into the liquid as well as the garlic. Close lid and set pot to Sealing. (Make sure you have a good quality pickling spice. You want some juniper berries, bay leaves, mustard, all that is good stuff.)
- Pressure cook pork cottage roll for about 25-35 minutes per 1 lb. (Use the shorter time, if you like your meat more firm and sliceable.) You only need your cottage roll to reach 160° internal temp to get tender slices of meat.
- Let your pot fully NPR on it's own for about 20-30 minutes.
- This is when trivet handles come in handy. Use your handles to carefully lift cottage roll out of the pot and set aside to rest.
Adding Vegetables:
- Remove some liquid from the pot so that you only have about 1-2 cups in the bottom. Now fill your pot with cut potatoes, carrots, onions, and cabbage. Add veggies right into the juices making sure the cabbage is layered on top. Close lid and set valve to Sealing. Cook on high pressure for 5 minutes and QR. All of your veggies will be nice and fork tender.
- Let your meat cool before slicing. Carefully remove the netting. Slice pork cottage roll for serving into ¼ inch slices or whatever you prefer. Serve with your cooked veggies.
- Use leftover cottage roll slices for sandwiches on rye bread. So delicious!
Tried this recipe?Let us know how it was!
Sweet Pickled Pork Cottage Roll – Instant Pot
Northern Minnesota and Canada often have blurred lines when it comes to traditional foods. At my friends' cabin, this is their traditional holiday dinner with cabbage, potatoes, and her famous Broccoli Cauliflower Au Gratin. I will have to ask her to share her recipe. Cottage roll or Cottage Ham reminds me of a corned beef but sort of like a ham version. Very good and very tender with lots of marbling. I have been told the Cottage Rolls are readily found in parts of Canada and Great Britain. Here in Minnesota it's a seasonal selection you can find in the upper northern part of the state.
Servings: 8 servings
Equipment
Ingredients
- 4 lb pork cottage roll or cottage ham leave on netting
- 2 cups water or more if necessary
- 2 cups apple juice
- 2-3 Tbsp pickling spices with bay leaves
- 4 cloves garlic smashed, not minced
- 1 lg onion sliced
Adding Vegetables
- 4-5 med red or gold potatoes quartered
- 3-4 lg carrots cut 2" pieces
- 2 lg onions quartered
- 1 sm cabbage wedged
Instructions
- Remove cottage roll from plastic wrapping and drain liquid. Give your pork a good rinse and blot dry. (Some people don't rinse the brine off. You don't have to if you like it on the salty side.) Leave pork cottage roll in its netting, and place fat-side up on a trivet with handles or steam rack with handles into your pressure cooker.
- Add equal parts water and apple juice to cover the meat (about 4 cups total). Add pickling spices (2-3 Tbsp should do it). Scatter your quartered onion into the liquid as well as the garlic. Close lid and set pot to Sealing. (Make sure you have a good quality pickling spice. You want some juniper berries, bay leaves, mustard, all that is good stuff.)
- Pressure cook pork cottage roll for about 25-35 minutes per 1 lb. (Use the shorter time, if you like your meat more firm and sliceable.) You only need your cottage roll to reach 160° internal temp to get tender slices of meat.
- Let your pot fully NPR on it's own for about 20-30 minutes.
- This is when trivet handles come in handy. Use your handles to carefully lift cottage roll out of the pot and set aside to rest.
Adding Vegetables:
- Remove some liquid from the pot so that you only have about 1-2 cups in the bottom. Now fill your pot with cut potatoes, carrots, onions, and cabbage. Add veggies right into the juices making sure the cabbage is layered on top. Close lid and set valve to Sealing. Cook on high pressure for 5 minutes and QR. All of your veggies will be nice and fork tender.
- Let your meat cool before slicing. Carefully remove the netting. Slice pork cottage roll for serving into ¼ inch slices or whatever you prefer. Serve with your cooked veggies.
- Use leftover cottage roll slices for sandwiches on rye bread. So delicious!
2 comments on “Canadian Sweet Pickled Cottage Roll in the Instant Pot”
Thank you! Grandma B for posting this recipe! 🙂
I’m also a grandma and grew up in Ontario enjoying pickled cottage roll, but didn’t know how to adapt it to the instant pot! My biggest issue being IP cook time. I’ve now got one ready to go thanks to your post! 🙂
p.s. i’m going to try your IP chicken piccata next! thanks again!
Thanks for commenting. Have a great day!
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