During the week when everyone is tired and busy, having a meat protein cooked ahead of time can save us from picking up convenience food on our way home at night. When we have some time on Sundays it’s best to pick out your protein and either throw it into the slow cooker or the oven. One of my favorite things to throw in my slow cooker and use the entire week is a pork butt. The flavor is fantastic and you can make so many different things from it. Your imagination is your own limiting factor. If you still have some pork leftover at the end of the week, freeze in small ziplock bags so you can pull out and make burritos or salads whenever you want.
Slow Cook Pork Butt
1 5-7 pound pork butt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon smoked paprika
2 tablespoons kosher salt
Mirepoix: onions, carrots and celery
Season the pork butt, sear and toss into your slow cooker with the mirepoix and 2 cups of water. You can use white wine, chicken stock or beer if you want.
Cook for 8-12 hours.
Day 1: Spanish Pork in a Spicy Tomato Sauce
- 1 32 ounce can chopped tomatoes
- 2 tablespoons tomato paste
- 1 small red onion, chopped
- 3 cloves of garlic, minced
- 1 jalapeno, minced
- 1 tablespoon dried thyme
- 1 teaspoon smoked paprika
- 1 cup of white wine
1. Saute the onion and jalapeno in olive oil for a couple of minutes. Then add in the garlic for another 1 minute. Deglaze with the white wine and boild for about 2 minutes. Add in the thyme, smoked paprika, salt and pepper to taste.
2.Take about 2-3 cups of your pulled pork and add into the sauce. Let simmer for 15-30 minutes for the flavors to blend.
Serve with some brown rice and garbanzo beans
Day 2: Pulled Pork Stuffed Sweet Potato
- 2 sweet potatoes
- 1/2 cup of your favorite BBQ Sauce
- 1.5 cups of pulled pork
- Quick coleslaw: sliced cabbage, sliced red onion, greek yogurt, celery seed, apple cider vinegar, salt: combine all ingredients.
1. Pre-heat the oven to 425 degrees.
2. Pierce the sweet potato with a fork. Put in oven for about an hour.
3. When cool enough to handle, slice the sweet potatoes down the middle and stuff with the bbq pulled pork and coleslaw.
Day 3: Spanish Pork Burrito
- 2 whole wheat burrito wraps
- 1 cup of leftover brown rice
- 1 cup of Spanish pulled pork
- 1 cups of black beans or leftover garbanzo beans
- 1/2 cup guacamole
- Sour cream and cheddar cheese: optional
1. Pre-heat oven to 350 degrees.
2. Wrap all the ingredients up and then take some aluminum foil and wrap it around the burrito. Place in the oven for 15 minutes so it’s all heated through.
Day 4: BBQ Spaghetti
- 4 ounces spaghetti
- 1/2 red onion, chopped
- 1 cup of red bell pepper, chopped
- 1.5 cups of pulled pork
- 1/2 cup of your favorite BBQ sauce
1. Cook the spaghetti until al dente
2. Saute the onion and bell pepper until tender. Add in the pork and BBQ sauce. Toss with the spaghetti.
Serve with a large garden salad.
Day 5: Pulled Pork Cuban
- 2 whole wheat hoagies
- 1 cup of pulled pork, divided
- 4 slices of dill pickles
- 2 tablespoons mustard
- 4 slices of ham
- 2 slices of swiss cheese
- 1 tablespoon butter
1. Heat a saute pan or a griddle press like this one from Cuisinart on Amazon.
2. Assemble the sandwiches and slather with butter. Press for about 5-7 minutes or until heated through and the cheese is melted.
Serve with a side salad.