My frugal mind influences a lot of what I buy to cook. Sometimes at the grocery store, I see something where the price is so good that I have to experiment a bit. So it was yesterday when I “swung by” for some tortillas and a few other minor things and saw a pork shoulder blade roast for 99 cents a pound. I know in other parts of the country that might not raise any interest, but here in the San Francisco Bay Area, or at least in the suburbs where I live, finding anything but chicken for less than $1 per pound makes me pause. Hmmm…. how many servings can I get out of that? So the pork roast caught my eye. It doesn’t look extremely fatty and it’s boneless, so that seems like a lot of meat. It’s about 3 servings per pound, so 33 cents per serving.
But I’m feeling adventurous and want to try something new. I looked through a few cookbooks and have a few backup plans but thought I’d try something new and solicit ideas from the blogosphere. I’m thinking 40 cloves of garlic, or something Cuban, or pulled pork (which I’ve got a fantastic recipe for already so is less intriguing). There’s only 3 of us to feed here so I’m looking for something that makes fantastic leftovers. I’ll probably end up freezing part of it because I hate to eat the same thing all week.
So PLEASE send me your favorite pork roast recipes! Just add a comment below and link to your recipe or enter it right in the comment!
Just found your sight while looking for receipts for leftover chicken. Anyway,found a receipt for pork in slow cooker with sweet potatoes and pineapple.
It’s called “Hong Kong Pork Stew” here’s the link:http://recipes.chef2chef.net/recipe-archive/17/098914.shtml
Unfortunately didn’t have any leftovers. This is a great site!! Barbara
Do it like pulled pork but use salsa instead of bbq. 1 large jar of good salsa poured over it in the slow cooker for the day. the first night have it with spanish rice and say a corn and pepper medley.
Reheats a few days later can be burrito fillings with rice and beans and cheese.
There should be enough left over to do one more mexi inspired meal or more depending on how much you stretch with the beans and rice.
I love a good pork roast. I’m from the German-settled northeast USA and we always make pork roast and sauerkraut for New Year’s Day. Basically, put the roast in the crockpot, cook all day, and add a jar of good quality sauerkraut about an hour before servien. Find my recipe for it on http://www.familychowhall.com.
Hi, I just found your site and am thoroughly enjoying it.
I love Nigella Lawson’s recipe for porchetta. She uses fresh herbs, but since I am also a frugal cook, I use finely chopped (even ground) dried. It keeps very well for sandwiches or general leftovers. We froze some once, too, and it was perfectly fine.
4 lbs boneless shoulder, butterflied (approximate)
3 tbs. olive oil
1 large onion, chopped
3 cloves garlic, minced
2 tbs. fennel seed
2 tbs. rosemary, finely chopped (2 sprigs fresh)
4 bay leaves, finely chopped
1 tsp. ground cloves
1 tsp. salt
1 tsp. ground pepper
Cover the meat with plastic wrap and pound with a mallet until it’s about 1 in. thick.
Heat 2 tbs. oil in frying pan, cook onion til soft. Add half garlic, half fennel, all rosemary and bay, half cloves, salt and pepper, cook one minute; remove to a plate to cool.
Spread the mix over the pork, rubbing it in, then roll it up tightly and secure with string (I’ve used skewers). Mix remaining garlic, fennel, cloves, oil, and rub over surface. Loosely cover with plastic wrap and refrigerate overnight. Remove 40 minutes before cooking to allow to come back to room temp.
Preheat oven to 350F, put pork in pan, and cook 4 hours. You may need to loosely cover with foil towards the end. Remove and let rest 30-60 minutes before carving.
This is from Forever Summer.
Also, keep an eye out for large cubes of pork shoulder sold as “carnitas meat.” It’s usually very cheap as well, and comes in a slightly smaller size. I did a coriander pork and turnip stew and posted the recipe here , but there are a million delicious ways to prepare in every pork-eating cuisine.
North Carolina barbecue. A good basic recipe can be found at:
http://www.cooks.com/rec/doc/0,1826,152174-239193,00.htmltasgy
Great blog. Here is my pork roast idea. I always cook the roast in the crock pot with onion soup mix, broth, and sometimes a sliced onion. This gives me great left overs for warm sandwiches or the following recipe that my kids love.
CRANBERRY PORK
1 pound sliced or shredded cooked pork roast
4 tablespoons onion soup mix
1 cup French-style salad dressing
1 can cranberry sauce
*Reheat pork in skillet. Combine soup mix, dressing, and cranberry sauce until mixed well. Pour over pork and simmer for 10 minutes.
This may sound very strange and at first I was hesitant to try this recipe and made it and loved it. It as a sweet tangy flavor that goes great with rice or noodles.
Denise Allison, irisheyes4jon@aol.com
Hi, I just found your blog and I’m enjoying it! I have been making a ton of pork stews lately as it is also a cheaper option in France where I’m living right now. Here’s my recipe:
http://chezmegane.blogspot.com/2006/01/je-mijotepart-deux.html
Hope you enjoy it. The prunes are sort of old fashioned, but really good!
We often do the pork roast in the slow cooker. We stuff it with garlic cloves in little slits. Then we add quartered potatoes, carrot chunks, quartered onions, usually a packet of onion soup mix and then cover it with water to slow cook all day–at least 8 hours. It is yummy. You can add any other seasonings that suit you.
You can’t go wrong with pork Tamales or Posole, both wonderful pork roast-based dished. Posole is my clear favorite, especially, when I leave it cooking in the Crock Pot all day and it’s ready after a long day at work.