Friday, May 15, 2015

on freezer mealing & root beer pulled pork

I have been told that the first few weeks of life with a new baby are crazy and that having some quick meals prepped in advance is essential. So I took a day and stocked our freezer. It is not something I plan on doing all the time, I like the process of cooking at the end of a long day to unwind. But I am sure I will be glad I made them during those first few weeks of sleep deprived craziness. Here's the breakdown and a recipe for some damn fine pulled pork.

I made this chicken pot pie filling and bought frozen puff pastry. All you have to do it thaw, transfer to a pie dish, top with the pastry and bake.

I also made a lot of enchiladas following this recipe. I made a double batch of the filling and assembled two large pans (plus a small pan for our dinner that night.) All we have to do is top with sauce, cheese and bake.

I made a double batch of the pioneer woman's macaroni and cheese. It made four pans worth (one of which we ate right away because OH MY GOD MAC AND CHEESE.) If you haven't tried her recipe yet, do it. The secret is in the dry mustard.

I threw a pork shoulder into the slow cooker and let it work its magic (recipe at the end of the post.) This meat is good for sandwiches, nachos, tacos... or thrown on top some mac and cheese. Don't judge.

Finally, I bought a bunch of frozen stir fry vegetables and we portioned out thinly sliced steak for a "stir fry kit." Just add rice and egg rolls.

Oh and cookie dough . Lot's of pre-scooped cookie dough. This is me and the belly making basic chocolate chip dough.

So after one day, we have quite a few meals at the ready for when we need them. The most difficult part is not eating them right now... especially that mac and cheese.

Root Beer Pulled Pork (slow cooker)

1 (5 to 6 pound) pork shoulder
1/4 c loosely packed brown sugar
1 1/2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon chipotle chili powder
1/2 teaspoon onion powder
1 1/2 tablespoons olive oil
1/3 cup root beer
- - -
1. Pat the pork shoulder completely dry with paper towels.
2. In a bowl, combine the brown sugar, paprika, garlic powder, salt, pepper, chili and onion powders, stir well to mix
3. Take about half of the spice mixture and rub it on the outside of the pork
4. Heat a large skillet over high heat and add the oil
5. Add the pork to the hot skillet and sear on all sides, about 1 to 2 minutes per side, until golden brown
6. Transfer the port shoulder to your slow cooker and pour the root beer over the meat
7. Cook on low for 6-8 hours, until the pork is falling apart and shreds easily with a fork
8. Shred the pork (you can discard any bones at this time) and add in half of the remaining spice mixture
9. Serve as desired or cool completely before portioning and freezing in ziplock bags.

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