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 .