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.
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.