It’s a familiar kitchen economy strategy: Roast a chicken (or buy a rotisserie bird at the supermarket), then turn it into three meals.
You can follow that same approach with other meats, though. The best of these, in our thinking, is a pork roast, specifically the shoulder, with rich texture thanks to its generous fat.
Often called a Boston butt or butt roast, a pork shoulder roast can be bought boneless or bone-in. They can be quite large (8 pounds) or small (2 pounds). We like a 6-pound bone-in roast. It fits into a large Dutch oven for browning and yields plenty of meat to last several meals.
To see what we could do with a single cut of meat, we started with a pork shoulder, roasted it, then broke it down into four meals, each designed to feed a family of four. Our 6-pound roast yielded just under 4 1/2 pounds of cooked meat (minus the bone).
For the first night, we served slices of pork shoulder and figured everyone might want more than a standard 4-ounce serving. That still left plenty for more meals.
You can go many ways, of course. A pasta dish, a Cuban sandwich, pulled pork. We picked a stir-fry, tacos and, finally, a soup, which utilized the reserved bone for a broth and required less of the pork than the other meals.
A bonus is that after the first meal, the cooking and assembly of the other dishes is quick – another economy we love.
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