Wednesday, January 22, 2014

The Other White Meat ----- Plan ahead --- 4 Day Meal

         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.
PORK AND WHITE BEAN SOUP ------Day 4                        

  
 
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 .


14 comments:

  1. Good Morning, Nee!

    Oh how I wish I was organized enough to plan meals in advance. Each and every dish look delicious! I made a huge roasted chicken last night. I may just use your plan but substitute chicken, lol...

    Thanks for sharing, Nee...Stay warm:)

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  2. Good Morning Louise ,
    This was last weeks' dinner . When you bake a large chicken , roast , etc , always make a couple of meals from the left overs . Big (((HUGS))) to you and Marion and stay safe and warm . Thanks for stopping by:)

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  3. Dear Nee, WOW! That what I have to say...you are amazing! I can understand about planning meals. I used to cook on Sunday's and have meals all ready prepared when I worked, and my son was young. A great time saver. These meals look so yummy...I love them all, and just think it all came out of that one Pork Shoulder Roast! Great idea and a beautiful post. Thanks...Love your photos too....Have a blessed day...Dottie :)

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    1. Hi Dottie , when I do a post like this the meals was made the week before , I make my menus for the week on Sunday afternoons when the kids is in bed . I do so love to cook and enjoy just playing around with different herbs and spices , thanks so much for dripping by :) Stay warm and have a blessed day

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  4. One of the things I like about a big cut of meat like this is you get so many different meals out of it. And if you plan it right (like you did!) they're all quite different. Super post - thanks.

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    1. Hi John , it's nice to have a big cut of meat and make different meals and not just sandwiches , thanks for stopping by :)

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  5. So many things can be done with that pork shoulder.. It's amazing, sometimes we don't even realise that and waste a lot of food.

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    1. Hi Medeja , any big cut of meat will make different dishes , thanks for stopping by :)

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  6. Wow! You really got lots of mileage from this pork shoulder! I haven't bought a pork shoulder in years, but we have really enjoyed them in the past.

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    1. Hi Nellie , you can do the same with chicken or turkey , thanks for stopping by :)

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  7. Dear Nee, I love pork shoulder. I made one for Christmas. It is so versatile. I love all the recipes you made with it.
    Blessings dear. Catherine xo

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    1. Hi Catherine , I also love the other white meat (pork) :-D thanks for stopping by :)

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  8. Wonderful four days of hearty and healthy eating. We love dried beans here. That is Bob's speciality and he does a great job.
    Have a blessed week, Ginger

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  9. Hi Ginger , we love beans and the other white meat . Tell Bob when he cook a pot , to give me a holler and I will be right there . On , me and my wishful thinking ;-D thanks for stopping by :)

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