A Single Pork Shoulder, Used Three Ways

Sunday: Wine-Braised Pork Shoulder
Monday: Pork Ramen for Two
Tuesday: Roasted Vegetable Quinoa
Wednesday: Ramen Using the Remaining Pork Broth
Thursday: Quinoa Leftovers

On Sunday:

Make the pork shoulder on Sunday evening.

After dinner, prepare the ramen broth.  Cover and refrigerate until Monday.  Store the remaining leftovers in three airtight containers: one for the pork, one for the sauce and one for the vegetables.

On Monday:

Cook the ramen noodles and heat the broth, pork and some of the leftover roasted vegetables.  Serve.

New Prep Time:  5 minutes
New Cook Time: 15 minutes

On Tuesday:

Measure out the remaining sauce and stir in half the amount of quinoa.  For instance, if you have three cups of sauce yet, prepare one and a half cups of quinoa.  Simmer over medium-low heat on the stovetop until most of the liquid is absorbed.  Stir in the leftover vegetables and cook until warmed through.

Prep Time: 10 minutes
Cook Time: 30 minutes

On Wednesday:

Same as Monday.  If you are out of roasted vegetables, use frozen sugar snap peas, shiitake mushrooms, frozen corn or any other vegetables you have on hand.

On Thursday:

Leftovers from Tuesday

Happy Savvy Eating!