Roasted Pork
A great way to prep meat for multiple meals
I love cooking a big piece of meat then breaking it down and having it on hand to use in multiple meals. My favorite it pork roast. It is such a versatile meat and it freezes perfectly for easy use whenever you need it.
An easy rule of thumb for roasts without a bone is to cook them for 45 minutes per pound at 350 degrees. Simply rub them all over with oil (avocado, canola or olive) and a generous amount of salt & pepper. Place in a roasting pan uncovered and pop it into the oven. Set the timer and go about your business. The house will begin to smell heavenly about an hour into the cooking process. If you cook a roast with a bone, expect your cooking times to be slightly longer.
I test my roast when there is about an hour left of cooking time. It should be quite tender by that point and you shouldn’t see much pink liquid when you prod it with a fork. Once it is done roasting, let it cool completely in the pan on your counter.
I pull out my largest cutting board and get to work. If the roast is super tender you can pull large chunks of meat off by hand and shred it without any tools. If it’s not a super tender cut of meat, you can use a knife to cut off workable sized pieces and shred them with a fork. I like getting in there with my hands because you can easily remove unwanted bits of fat and gristle.
I toss all the meat into a medium bowl as I go. Once I’m finished shredding all the meat, I’ll get some of the basting juices from the pan and toss a little bit into the meat. This provides extra moisture and flavor. Make sure to keep the extra crispy bits that form on the outside of the roast. They work great in recipes that call for bacon. I call them roast bacon. I especially love using them in my homemade Ramen. Yum!
At this point I will separate the meat into Ziploc bags and toss them in the freezer. These portions of meat thaw quickly and retain amazing flavor and texture. They make dinner a breeze. I love using roast pork in casseroles, pasta, tacos, enchiladas and of course Ramen. You can also do this process with other types of meat such as baked or poached chicken or turkey breast. Just cook, shred or chop then freeze. Enjoy!
