PORK SHOULDER ROAST ---Day 1
1. Heat oven to 325 degrees .
2. Mix together in a small bowl
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1 teaspoon toasted and ground cumin seeds
** rub all over ! large bone in pork shoulder roast (about 6 pounds) , Pressing the seasoning into the meat .
2 . Heat 2 tablespoons canola oil in a large Dutch oven over medium-high heat . Add the pork ; brown on all sides . transfer the pork to a rack inside a roasting pan just large enough to hold it . Pour 1 quart water into pan . Roast until very tender . 2 to 3 hours . (add more water to the pan if it becomes dry near the end of the cooking time).
3 . Remove Roast from the oven ; allow to rest , covered , about 20 minutes . Cut slices for Dinner ; serve with vegetables and starch of your choice .
4 . After dinner , pull the remaining pork into sheds or cut into thick slices . Portion the pork into 3 sealable containers for the next 3 nights , saving the bone for broth . Refrigerate.
PORK AND BOK CHOY STIR-FRY ------Day 2
1 . Stir 1/4 cup hoisin sauce and 1 tablespoon soy sauce together in a small bowl ; set aside . Heat 2 tablespoons vegetables oil in a wok or large skillet over medium-high heat ; add 2 cloves garlic , minced and 2 teaspoons minced or grated fresh ginger . Stir fry 2 seconds . Add 2 medium heads bok choy cut in 1-inch pieces ; stir fry until beginning to soften .
2 . Reduce heat to low . Add the hoisin-soy mixture and 1 pound cooked pork , sliced into thin strips (about 3 cups) . Simmer just until heated through ; squeeze half an orange over the stir-fry . Serve over cooked brown or white rice garnished with plenty of fresh cilantro it you desire.
PORK AND ROASTED SQUASH TACOS ----Day 3
Warm 2 cups shredded pork in a little chicken or vegetable broth until heated through . Warm 8 corn or flour tortillas on a griddle or in a cast-iron skillet . Build the tacos with shredded Chihuahua cheese , then the shredded pork , cubes of roasted butternut squash , toasted pepitas and pickles onions or very thin raw onion slices . Top with crumbled queso fresco and a little tomatillo salsa.
1 . For the Broth , put the reserved shoulder bone , half an onion , 1 carrot and 1 rib celery , each cut in half , in a saucepan . Add cold water to cover . Heat to simmer ; cook 1 hour . Discard the bone and vegetables ; strain the soup through a fine mash strainer.
2 . FOR THE SOUP : Heat 2 tablespoons olive oil in a Dutch oven ; Add 1 onion chopped and 1 carrot chopped . Season with salt and red pepper flakes to taste Cook until softened . Add 2 cups shredded or cubed pork , 2 cups cooked white beans (or 2 cans , 14 ounces each , white beans , drained and rinsed ) and enough of the homemade broth to cover . Cook at a low simmer until the pork and beans are heated through . Taste for seasoning . Mash the beans a little in the saucepan to thicken the soup . Garnish with plenty of fresh parsley .