I LOVE the ease of cooking once for the whole week.
A few weeks ago, on a Sunday, I cooked some Kahlua pork in the crock pot and had it with some Roasted Brussel Sprouts and white rice. YUM! Sorry, no picture of that delicious dinner!
Here's the original oven recipe.
4 lb pork shoulder/butt pork
2 Tbsp sea or kosher salt
2 Tbsp liquid smoke
1 Tbsp grated ginger
2 cloves garlic, crushed
2 Tbsp soy sauce
Preheat oven to 350. Rub meat with salt, liquid smoke, ginger, garlic and soy sauce. Wrap securely in foil. Roast 3 hours or until very tender. Remove from oven, let stand about 15 minutes. Shred, removing slabs of fat and serve.
All I did is put the prepared pork in the crock pot, then Googled "Crockpot Conversions", and cook it on HIGH for 6 hours instead of using the oven. I got the same results and your house smells AWESOME!!
So, the next night, I had some nice leftovers, same meal (MEAL #2). Then, on the next night, I made some open faced pulled pork type sandwiches with a little BBQ sauce on top of toasted bread. (MEAL #3, unfortunately I didn't have any buns!) Then, I microwaved a whole cob of corn and cut off the end and it all came out clean without any silks! Courtesy of Pinterest!
Then, the next day, I was inspired to make some quesadillas (MEAL #4), so I heated up my pan and oiled up the tortillas until one side was crispy, flipped it over and filled it with some more of the pork,and added some cheese and green onions, folded it in half, and browned both sides until it was crispy.
I still had more pork leftover! Next, I'll make some Posole.(MEAL #5)
Stampin' Up! Independent Demonstrator #54149
Rubber Stamps and Accessories including Scrapbooking