Take one pork roast, create four separate meals
04/29/2014 3:22 PM
04/29/2014 4:27 PM
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.
Join the Discussion
Charlotte Observer is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.