I found a fantastic deal on a boneless pork shoulder roast. Usually I’ll cut it and freeze portions for later use, but it seems that we’re always looking for something quicker – a week night kind of meal. So decided to cook it up and freeze the cooked portions – and later made Carnitas Soft Tacos, Pork and Sweet Potato Shepherd’s Pie and Pork Fried Rice. Want to know more?
First, lets cook this wonderful chunk of meat in the crock pot….
What you need:
- 3 pound pork shoulder roast, boneless
- 1 Tablespoon garlic salt
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1 Tablespoon lemon pepper
- water to cover
How to Do it:
Place the roast in a crock pot and top with all the spices.
Pour in water just to cover the sides.
Cook on low for 8-10 hours.
Split the meat into three portions and pour 1/3 of the liquid in with each (save out a little extra in one for the gravy in the shepherd’s pie!)
Freeze each portion until you are ready to make the meal.
First meal – Pork and Sweet Potato Shepherd’s pie.
Next meal , carnitas soft tacos
and the last treat (and my husband’s favorite) is Pork Fried Rice –
Thanks for stopping by!
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