I hadn’t planned to buy a roast. The weather is warm, I’m trying to eat lighter, and really, comfort food wasn’t really what was on my menu this week. But there it was on sale at a great price and it made me think, why not? Cook once and eat for several days? Sure. And why does pork roast have to mean heavy and unhealthy? It doesn’t.
I let the roast cook in the morning while it was still nice and cool, drained off the fat, shredded the meat and put it all away. I was going to cook it in the crock pot but it was too big to fit! This mammoth thing will easily make three or four meals for us. I decided on quickie sandwich wraps for dinner #1. I love pork and fruit together and this combo made for a delicious, light dinner. For these wraps, you can use the pork warm or cold, whichever you prefer.
For the basic pork roast, scroll down for the recipe. I keep it fairly simple so it will work in a lot of different recipes.
Pineapple Pork Wraps
Shredded pork (about 1/2 cup per wrap)
1/2 cup thinly sliced pineapple
Large wraps (we used the spinach herb wraps)
Pile the ingredients in the middle of the wrap, fold in the ends, roll up and slice in half. Secure with toothpicks if needed.
Basic Pork Roast
Pork Butt or Shoulder Roast
1 onion, sliced or diced
2 cloves garlic
1 8 oz. can diced green chiles
Salt & pepper
Rinse pork roast and place fat side up in a dutch oven. Sprinkle with salt & pepper, top with onion, chopped garlic and green chiles. Put a lid on and roast at 350˚ for 3-4 hours, until tender and falling apart. Pull apart with two forks to shred.
Alternatively you can do this in the crock pot (mine was too big this time, so I did it in the oven instead). When I cook it in the crock pot, I turn it on high for the first hour, then down to low to cook the rest of the day.