Monday, November 9, 2009

batch cooking | pork roast

Last weekend it was batch cooking with roast chicken. This weekend it was pork roast.

I got a great buy on pork roast a couple of weeks ago --$0.89/lb. I purchased a 6# roast for just over $5. I cooked it in the crockpot on Saturday using my 3 Packets and a Roast recipe. For Saturday night dinner and Sunday lunch we had it shredded and served on buns with bbq sauce, dill pickles and a side of sweet potato oven fries. I had lots of meat left. Lawman shredded it and it filled a 2 qt. dish.

Right now our dinner is simmering on the stove ~ posole. I put it together this evening when I got home from work. Essentially it's a dump and stir recipe since the meat was already cooked. I'll serve it with corn muffins.

I've still got plenty of meat left. I'll package it up for the freezer, probably in 2 cup portions. It can be used in pork fried rice, enchiladas and maybe even tacos or oven-baked nachos.
2 cans hominey, with liquid
2 cloves garlic, minced
1/2 onion, chopped
1 can RoTel tomatoes
1 tsp. cumin
1/4 tsp. oregano
2# pork, cooked and diced

Place all ingredients in stock pot. Bring just to a boiling point and then reduce heat to simmer. If it's too thick, add water or chicken broth to thin it out. This will also allow you to stretch it and get a couple more servings out of it. Garnish with shredded Monterey Jack cheese and a dollop of sour cream. This is even better the 2nd day.


Wren said...

Love this Nancy! Broke out the crock-pot yesterday for a beef roast. Your pork looks fantastic. After living in the south for a few years, we love a good pork BBQ. We used to stop at every roadside stand we passed to try their sandwiches.. YUM!!

Jenni said...

We're still eating leftovers from the recipes I tried last week from the Pioneer Woman cookbook. Some of those leftovers include pulled pork, so maybe I'll use it in this recipe to make it less left-over like. (Although they are tasty leftovers.) I had to put that chicken I bought in the freezer, but I had better put it in the fridge to thaw for tomorrow.

Anonymous said...

so i got really, really sick of a really, really bad case of pork food poisoning, so i mentally CANNOT eat it anymore.

but i did roast a chicken sunday, and did your crockpot method of making stock and it was wonderful, thanks for the tip! we had the leftovers in chicken noodle soup last night.

cheryl said...

Now that I'm not a-scared of hominy, I might try this.