Cooking in a Crockpot once, getting multiple (5+) meals!!

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.

KAHLUA PORK:

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 will smell AWESOME!!

UPDATE!!!  Instant Pot directions: 90 minutes on high pressure, 10 minutes Natural Release, save the broth.

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) 

2Tbsp vegetable oil

1 large onion, chopped

5 anaheim or jalapeno peppers, seeded and chopped

7 garlic cloves, chopped

1 tsp oregano

1 tsp cumin

10 cups chicken broth

2 cups shredded Kahlua pork

2 (15-1/2 oz.) cans hominy

1/2 cup chopped fresh cilantro

Garnishes:  chopped avocado, red onion, baked corn tortillas, crumbled Queso Blanco (Mexican) chees or shredded Monterey Jack, and limes

Heat oil over medium heat until hot, add onions, peppers, and garlic, saute 10 minutes.  Add oregano and cumin; saute 5 minutes.

Add chicken broth, Kahlua pork, hominy and cilantro and cook until thoroughly heated. Ladle into soup bowls; serve with avocado, corn tortillas, chees and a squeeze of lime juice.

Thank you for checking in!
Sharon Lim
Stampin' Up! Independent Demonstrator #54149
Rubber Stamps and Accessories including Scrapbooking 

email: sharonitwithyou@gmail.com
cell: (707)486-3500