The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.
This post is dedicated to Hubs.
For some unknown reason, men like HUGE chunks of meat. (Ones that you can buy in the grocery store – I knew where you were going…) I have no idea if it some leftover caveman influence – club, animal, HUGE chunk of meat, go home to wife – or something else, but men, at least my man, like HUGE chunks of meat.
Ideally, in my household, the HUGE chunk of meat would be from a cow. Unfortunately, ‘mamas grocery budget doesn’t allow very many beef tenderloins to make into our house. So Hubs has to go for the next best thing – from a pig.
This particular recipe sat in my “favorite” cookbook for over two years. I’m not sure why. I think it was because I didn’t want to buy a huge chunk of pig. Anyway, Hubs decided enough was enough and got a hold of a HUGE chunk of pig – and since then it has become a family and friends favorite. Go figure?
Other upsides, it freezes really well and is slow cooking. Make it and leave it.
2.5 to 3 lbs of pork shoulder (bone-in or boneless) – part of the Hy-Vee Deals this week
2 teaspoons of kosher salt (cause you are all using kosher salt, right?)
1 teaspoon black pepper
2 teaspoons ground cumin
1/2 cup apricot jam or preserves
2 jalapenos, sliced into rings and seeded
1 red onion, chopped
8 flour tortillas – optional
1 cup fresh cilantro, chopped – not optional
1 lime, cut into wedges – not optional
1. Heat oven to 300 degrees.
2. Place two large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the cetner of the foil and season on all sides with the salt, pepper, and cumin.
3. Spoon the jam over the pork, turnin to coat. Scatter the jalapenos and onion around the pork.
4. Fold the double layer of foil around the pork and crimp the edges to seal tightlly. Place in a baking dish.
5. Roast until fork-tender, about six hours. Pull from oven and let cool.
6. Unwrap the pork, reseving the juices and discarding the foil. Use a fork to shred the pork.
7. Transfer shredded pork to a bowl and pour remaining juices (with the jalapenos, onion, jam, etc.) on top.
8. Serve on flour tortilla with cheese, squeeze of lime and pinch of cilantro. Heavenly.
What about you? What is your recipe with pork shoulder? Share it with us via the comments or on the Kansas City Mamas Facebook Page.