I love a bargain! When our local grocery store had pork shoulder/butt roast on sale I had to buy one, well, the price was so good, I bought two. One went immediately into the freezer and I used the other to make up a few meals. Here is the results: four different meals from a 3 1/2 to 4 pound pork roast.
#1: Roast and Vegetables. You can pull out the crockpot for this one. Generously cover the roast in the dry rub and place it in a crockpot, surround the roast with your favorite seasonal vegetables and cook for 4-6 hours on low. For this meal I cut up about 1/2 yellow onion, 2 carrots, and 2 small potatoes. The roast cooked to perfection, and the vegetables were simmered in the roast juices. We actually ate this for dinner two nights.
I added a balsamic plum reduction sauce that brought a fabulous richness to this recipe, but not necessary if you want to keep it simple.
Dry rub – You can make your own or use blended varieties from the grocery store. I typically use garlic salt or powder, celery salt, pepper, onion powder, salt, and paprika. If you want to add herbs to this mix, dried thyme, marjoram, and oregano are nice together.
- • 4 dried plums (when plums are in season use fresh – maybe 2-3 without skin)
- • ¼ cup good balsamic vinegar
- • 1 clove garlic minced
- • Optional: splash or two of sweet or port wine if needed to keep sauce from drying out
- Finely dice plums.
- Add plums, balsamic and garlic to sauce pan and cook over low heat. Keep an eye on this sauce because it will reduce quickly and can dry out.
- Wine added at this point thins out the sauce if you want and a little sweet flavor.
- Cook for a few more minutes.
- Serve a spoonful on top of each serving of pork roast.
- Caution: when tasting this sauce by itself it can seem a little harsh. When eating it with the pork, the flavors marry well and add a beautiful rich taste.
#3: Ragu Sauce. My grandmother was always adding leftover meats to a pasta sauce, because you know Italians don’t waste anything. It never tasted the same twice, but it was always good. Add a cup or so of shredded pork roast to your pasta sauce to add a fabulous flavor. We fell in love with Wild Boar sauce when we were in Italy and this is the closest I’ve come to re-creating that flavor in the US.
#4: Hash. Do you still have pork roast left? Cut or shred fine (I pulse it in my food processor) and add onions, carrots and potatoes. It makes a great meal for breakfast, lunch or dinner.
- • 1 cup shredded pork roast
- • 1 small red potato, cooked and diced
- • ½ yellow onion, diced
- • 1 carrot, finely diced
- • Olive oil and butter
- • Salt and pepper
- Optional: 2 tablespoons diced bell pepper (red or green)
- Sauté onions and carrots in a splash of olive oil to soften. (add peppers if using)
- Add a pat of butter to the pan and then add potatoes.
- Mix vegetables in the pan to incorporate all the flavors.
- Drop the shredded pork into vegetables and stir together (add more oil or butter if needed).
- Salt and pepper to taste.
- If serving this in the morning, add a fried or poached egg on top for a wonderful breakfast.