I love making roasts because we can get a few meals out of them. They are versatile, so I can turn the leftovers into a new dish at each meal. Today’s recipes are just that.
If you’re a smaller family, you can make the Shredded Savory Pork roast and then most likely have extra to do one or two of the other meals as well. Or, simply start with the Shredded Savory Pork and make it into Pulled BBQ Pork sandwiches or Pork Taco’s.
Not a pork eater? That’s okay! Use a beef roast instead and it will still taste great.
Looking for more easy freezer meals? Check them out here.
Meal 1 – Shredded Savory Pork
Recipe from Better Homes & Gardens Cookbook
- 1 3-4 lb boneless pork shoulder blade roast
- 8 cloves of garlic, minced
- 2 tsp coriander
- 2 tsp ground cumin
- 2 tsp dried oregano, crushed
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground red pepper
- 1 cup beef broth
- Hamburger Buns
- Trim fat from meat. In a small bowl combine garlic, coriander, cumin, oregano, onion powder, salt, black pepper and red pepper. Rub into the meat.
- Place meat in a 3 1/2 to 5 quart slow cooker. Add beef broth.
- Cover and cook on low-heat for 8 to 10 hours or on high-heat for 4 to 5 hours.
- Remove meat from the liquid, discarding excess fat and reserving the liquid. When meat is cool enough to handle, shred it using 2 forks. Place meat back into liquid.
- Serve on hamburger bun or kaiser rolls.
**Freezer Instructions: At this point I usually serve the Savory Shredded Pork for dinner. Depending on how big the roast was, I split the remaining pork into two containers for future meals and freeze.
Meal 2 – Shredded Barbecue Pork
- 2 to 3 cups of Shredded Savory Pork
- 1/2 cup to 1 cup of Barbecue Sauce
- Hamburger Buns
Optional: Bulk up the meat with vegetables like celery and/or zucchini, finely diced
Directions
- In a large saucepan, mix shredded pork and barbecue sauce together until the meat is well-coated.
- Stir in vegetables. Add more barbecue sauce if needed.
- Heat the meat mixture over low-medium heat until heated through and vegetables are slightly softened.
Meal 3 – Shredded Pork Taco’s
Recipe from Better Homes and Gardens cookbook
- 2 cups Shredded Savory Pork
- 8 taco shells or four 8 inch flour tortillas
- 3/4 cup bottled salsa
- 2 cups shredded lettuce
- 1/2 cup finely shredded Monterrey Jack Cheese (2 ounces)
Optional Ingredients: Sour Cream, 2 cups cooked rice and beans (the rice and beans will help make the meal stretch a little)
- Prepare Shredded Savory Pork. Place taco shells on a baking sheet and heat in a 350 degree oven for 5 to 7 minutes or until heated through. (Or, wrap tortillas tightly in foil. Heat in a 350 degree oven about 10 minutes or until heated through.
- Meanwhile, in a medium saucepan, combine Shredded Savory Pork and salsa. Heat through (add additional salsa, if necessary, to moisten).
- To assemble tacos, place pork mixture in warm taco shells or tortillas. Top with lettuce and cheese. If desired, serve with sour cream.
Freezer Tip: I usually just freeze the Shredded Savory Pork, then when I want to make the tacos I thaw the meat. Heat meat and salsa in a medium saucepan.
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