CharlatanWonder

Free Meal Prep: Slow Cook pork with roasted veggies and rice

Added 2025-10-01 18:00:09 +0000 UTC

Ingredients:

1 large package of boneless pork shoulder (also known at times as pork butt), try to shoot for no more than 7.5lbs
cajun seasoning blend of your choice
5 cups of uncooked rice
2 stalks of celery
2lbs of carrots
1 24oz container of mushrooms
1 onion, diced
1 pint half and half creamer
1 500ml container of red wine
1/2 cup flour
4tbsp olive oil

Preparation:

lightly salt pork cuts and allow salt to do salt things for 15 minutes to an hour. then rub down all sides wit Cajun seasoning. oil a high walled saucepan on high heat and sear pork cuts on all sides before transferring to slow cooker. Repeat until all pork cuts are seared and ready to go, DO NOT CLEAN OFF SUACEPAN YET
Dice your onion and allow it to sweat on medium heat for 5-10 minutes, stirring in saucepan often to allow find to loosen. Then add red wine, cook on medium for another 5 minutes or so to burn off alcohol, and then gently stir in creamer of your choice. pour entire mixture into slow cooker with pork and set to low for 8-10 hours. Go do something else for a bit
Cook rice according to the container's instructions or your rice cooker if you have one, set aside into 10 containers and let cool before adding to fridge
wash and chop all other veggies. Heat oven to 400F/205C, lightly oil a casserole tray, and transfer in all other veggies. cook for 30-45 minutes. when done, allow to cool and add into containers with rice.
When pork is done cooking, allow it to rest uncovered for at least 30 minutes before using a kitchen spider to remove the pork to another container and then transferring all juices into a saucepan on medium-low heat. Weigh out and portion pork among 10 containers.
use a fine mesh strainer to sift and in half cup of flour into simmering juices and then whisk vigorously to combine until cohesive and thick. distribute over portions.
Remmeber to allow these to cool down before covering with lids and placing in fridge and then once they're cold to the touch transfer all portions except when you expect to eat in the next two days to the freezer. When you take on out of the fridge to eat, remove one from the freezer and place it in the fridge to thaw.

[approximate] nutrition facts:

Per container: you might want to divvy this up into smaller portions if you aren't as active as I am. also this is definitely not exact as the amount of pork you yield varies cook to cook. Also, while most of the fa is in the pork itself, a lot of the sugars can be reduced by subbing out the dairy aspect to changing how much rice per portion. Halving the rice knocks off almost 200 calories, mostly carbs, off this meal.