If you braise a single pork shoulder this Sunday and follow it with just an hour of prep work, you’ll have a week of great dinners ahead of you.
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
Lucky me pork shoulder is on sale this week and I’m about to head out to the grocery! Yum!
Ooh, lucky you indeed!
That’s awesome. I love using one thing to make several meals. Perfect!
It definitely makes life easier to use one thing for multiple dinners!
I love the meal planning- it’s so nice to have a whole week of meals figured out on the weekend. Looks delicious, too!
Definitely nice!
Love this kind of meal planning! Makes it so easy. Looks wonderful!
Thank you!
I LOVE pork shoulder. I braise one ever once in awhile. We enjoy the left overs all week long. Yours looks delish!