Meal-Prep Shredded Pork Roast
Slow Cooker Directions
Sauté onion and brown meat. Place in a 4- to 5-qt. slow cooker. Sprinkle with spices; add broth. Cover and cook on low 11 to 12 hours or high 5 1/2 to 6 hours. Continue as directed in Step 3.
Preheat oven to 400°F. Line a baking sheet with parchment paper. Place 3 or 4 naan or pita bread rounds on baking sheet. In a medium bowl combine one portion Shredded Pork Roast Master Recipe and 1/3 to 1/2 cup barbecue sauce. Divide meat mixture among naan. Top with shredded cheddar and/or Monterey Jack cheese with jalapeño peppers, thin red onion wedges, sliced pickled jalapeño or banana peppers, and, if desired, chopped pineapple. Bake 15 minutes or until cheese is bubbly. Cut into wedges. Makes 3 or 4 servings (6 to 8 wedges each).Nutrition analysis per serving: 661 calories, 50 g protein, 64 g carbohydrate, 22 g total fat (8 g sat. fat), 116 mg cholesterol, 3 g fiber, 15 g total sugar, 10% Vitamin A, 6% Vitamin C, 1452 mg sodium, 23% calcium, 29% iron
Caramelized Roast with Spicy Peanut Sauce
For spicy peanut sauce, in a small saucepan cook and stir 2/3 cup creamy peanut butter, 1/3 cup water, 2 Tbsp. each soy sauce and rice vinegar, and 1 to 2 Tbsp. sriracha sauce over medium heat until bubbly, adding additional water if needed to reach desired consistency. Cover and keep warm. In a 10-inch skillet heat 2 Tbsp. vegetable oil over medium to medium-high. Add two portions Shredded Pork Roast Master Recipe and 2 cloves garlic, minced. Cook and stir until edges of meat start to crisp. Serve over hot cooked rice with spicy peanut sauce, sliced English cucumber, chopped green onions and fresh cilantro, and finely chopped peanuts. Makes 3 or 4 servings (1 1/4 cups meat + 1/3 cup sauce each).Nutrition analysis per serving: 841 calories, 54 g protein, 44 g carbohydrate, 52 g total fat (10 g sat. fat), 91 mg cholesterol, 6 g fiber, 10 g total sugar, 8% Vitamin A, 10% Vitamin C, 1579 mg sodium, 8% calcium, 29% iron