Recipe: One Pork Roast, Three Meals (Caribbean Pork Shoulder, Baked Ziti, Carnitas Tacos)
Main Dishes - Pork, HamONE PORK ROAST, THREE MEALS
MEAL ONE: CARIBBEAN PORK SHOULDER
Makes 10 servings
6 pounds (boneless) pork shoulder roast
2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon ground black pepper
1 cup all-purpose flour
3 tablespoons canola oil
2 sweet onions, sliced
1 (14 ounce) can reduced-sodium chicken broth
1 (11 1/2 ounce) can mango nectar
1/4 cup packed brown sugar
4 teaspoons Jamaican jerk seasoning
2 red, orange and/or green bell peppers, seeded and cut into strips
1 (12 ounce) bag frozen mango chunks, thawed
Fresh mango slices (optional, for garnish)
Fresh cilantro sprigs (optional, for garnish)
Preheat oven to 325 degrees F.
Cut meat into 3-4 pieces. Season meat with salt, cinnamon and pepper. Dredge in flour.
In a large skillet, heat oil over medium-high heat. Add meat and brown on all sides, working in batches if necessary. Place meat in a roasting pan and set aside.
Add onions to the skillet; cook for 3 minutes. Add broth, nectar, brown sugar and jerk seasoning; bring to a boil. Carefully pour broth mixture over meat.
Roast for 2 hours. Remove from oven and add peppers and mangoes. Re-cover pan and roast for 1 hour more.
Remove meat, mangoes and vegetables from pan. Let meat stand for about 5 minutes before slicing. Strain pan juices and set aside. Slice meat against the grain. Serve hot with mangoes, vegetables and strained pan juices. Garnish with mango slices and cilantro sprigs.
MEAL TWO: BAKED ZITI WITH SPICY PORK
Makes 8 servings
16 ounces ziti, uncooked
2 tablespoons extra-virgin olive oil
1 (3 ounce) package sliced pancetta
1 pound spicy Italian sausage, casings removed
3 cups leftover pork roast, cut into bite-size pieces
1 (26 ounce) jar marinara sauce
1 (15 ounce) can tomato sauce
1 (14 ounce) can reduced-sodium beef broth
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees F. Spray a 9x13 baking pan with cooking spray; set aside.
In a large pot of boiling salted water, cook pasta about 10 minutes or until just barely tender. Drain pasta; return to empty pot and set aside.
In a large, straight-sided skillet, heat oil over medium-high heat. Add pancetta; fry until crispy. Using a slotted spoon, transfer pancetta to paper towels to drain.
Add sausage to skillet; cook until browned, using a wooden spoon to break up into small pieces.
Add pork, marinara sauce, tomato sauce and beef broth, stir until combined. Bring to a boil. Remove from heat; stir into cooked ziti in pot. Transfer pork mixture to prepared baking dish; sprinkle with mozzarella and Parmesan.
Bake in preheated oven for 20 minutes. Serve hot.
MEAL THREE: CARNITAS TACOS
Makes 6 servings
2 cans (15 ounces each) pinto beans
1 (10 ounce) can Mexican-style diced tomatoes, drained
1 teaspoon Mexican seasoning
3 cups shredded leftover pork roast
3/4 cup jus from pork roast (or chicken broth or water)
1 (1.25 ounce) package reduced-sodium taco seasoning
FOR SERVING:
12 small (6 inch) flour tortillas, warmed
Shredded lettuce, chopped bell pepper, cilantro sprigs, chopped onion (optional)
Combine pinto beans, tomatoes and Mexican seasoning in a medium saucepan. Simmer over medium heat 7-8 minutes.
Meanwhile, combine pork, jus and taco seasoning in a large skillet. Bring to a boil. Reduce to simmer for 5 minutes.
Make tacos by topping each tortilla with a spoonful of beans and some pork. Serve with optional garnishes.
Source: Semi-Homemade Money Saving Meals by Sandra Lee
MEAL ONE: CARIBBEAN PORK SHOULDER
Makes 10 servings
6 pounds (boneless) pork shoulder roast
2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon ground black pepper
1 cup all-purpose flour
3 tablespoons canola oil
2 sweet onions, sliced
1 (14 ounce) can reduced-sodium chicken broth
1 (11 1/2 ounce) can mango nectar
1/4 cup packed brown sugar
4 teaspoons Jamaican jerk seasoning
2 red, orange and/or green bell peppers, seeded and cut into strips
1 (12 ounce) bag frozen mango chunks, thawed
Fresh mango slices (optional, for garnish)
Fresh cilantro sprigs (optional, for garnish)
Preheat oven to 325 degrees F.
Cut meat into 3-4 pieces. Season meat with salt, cinnamon and pepper. Dredge in flour.
In a large skillet, heat oil over medium-high heat. Add meat and brown on all sides, working in batches if necessary. Place meat in a roasting pan and set aside.
Add onions to the skillet; cook for 3 minutes. Add broth, nectar, brown sugar and jerk seasoning; bring to a boil. Carefully pour broth mixture over meat.
Roast for 2 hours. Remove from oven and add peppers and mangoes. Re-cover pan and roast for 1 hour more.
Remove meat, mangoes and vegetables from pan. Let meat stand for about 5 minutes before slicing. Strain pan juices and set aside. Slice meat against the grain. Serve hot with mangoes, vegetables and strained pan juices. Garnish with mango slices and cilantro sprigs.
MEAL TWO: BAKED ZITI WITH SPICY PORK
Makes 8 servings
16 ounces ziti, uncooked
2 tablespoons extra-virgin olive oil
1 (3 ounce) package sliced pancetta
1 pound spicy Italian sausage, casings removed
3 cups leftover pork roast, cut into bite-size pieces
1 (26 ounce) jar marinara sauce
1 (15 ounce) can tomato sauce
1 (14 ounce) can reduced-sodium beef broth
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees F. Spray a 9x13 baking pan with cooking spray; set aside.
In a large pot of boiling salted water, cook pasta about 10 minutes or until just barely tender. Drain pasta; return to empty pot and set aside.
In a large, straight-sided skillet, heat oil over medium-high heat. Add pancetta; fry until crispy. Using a slotted spoon, transfer pancetta to paper towels to drain.
Add sausage to skillet; cook until browned, using a wooden spoon to break up into small pieces.
Add pork, marinara sauce, tomato sauce and beef broth, stir until combined. Bring to a boil. Remove from heat; stir into cooked ziti in pot. Transfer pork mixture to prepared baking dish; sprinkle with mozzarella and Parmesan.
Bake in preheated oven for 20 minutes. Serve hot.
MEAL THREE: CARNITAS TACOS
Makes 6 servings
2 cans (15 ounces each) pinto beans
1 (10 ounce) can Mexican-style diced tomatoes, drained
1 teaspoon Mexican seasoning
3 cups shredded leftover pork roast
3/4 cup jus from pork roast (or chicken broth or water)
1 (1.25 ounce) package reduced-sodium taco seasoning
FOR SERVING:
12 small (6 inch) flour tortillas, warmed
Shredded lettuce, chopped bell pepper, cilantro sprigs, chopped onion (optional)
Combine pinto beans, tomatoes and Mexican seasoning in a medium saucepan. Simmer over medium heat 7-8 minutes.
Meanwhile, combine pork, jus and taco seasoning in a large skillet. Bring to a boil. Reduce to simmer for 5 minutes.
Make tacos by topping each tortilla with a spoonful of beans and some pork. Serve with optional garnishes.
Source: Semi-Homemade Money Saving Meals by Sandra Lee
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