Slow-Cooker Pork Verde

How to Make Meal Prep Work for You/ Slow-roll Crock-pot Pork Verde

This article was written with the assistance of AI.

If you dread the thought of cooking meals every night, you're not alone. Trying to find variety is so frustrating. Having a good meal prep system does not need to be a daunting task. With a little planning and prepping you can make meal prep work.

When it comes to meal prep, you need to have a plan. Meal prepping can be a great way to save time and money, and I will show you how to have the basic sauces and seasoning prepackaged in the freezer ready to go when you need it. Here are a few tips to help you create a plan that works for you:

1. Start by creating a grocery list. This should include all the ingredients you'll need for your meals, as well as any snacks or other items you might want.

2. Be sure to check your pantry and fridge before you head to the store to see what you already have.

3. Look for good quality freezer bags. These are the keys to making this system work.

4. Buy crock pot liners these make clean-up a breeze.

7-day meal prep: Day 1

Slow-roll Crock-pot Pork Verde

One of the reasons why the crock pot is so ideal for making pork Verde is because it allows the pork to cook slowly and evenly. This means that the pork will be cooked through and through and will be incredibly tender. Slow cooking also allows the flavors of the pork and the other ingredients to meld together, creating a dish that is full of flavor.

· 8 oz. salsa Verde.

· 1 4oz. can of chopped green chili’s

· 1 tsp. ground cumin

· ½ tsp. dried oregano

· 1 tsp. salt

· 1 tsp. pepper

· ¼ tsp crushed red pepper flakes

· 1/8 tsp. cinnamon

· Combine all ingredients in a gallon freezer bag. Knead to mix all the ingredients making sure that you get the air out the bag.

Ingredients needed the day to cook:

· 1 boneless pork shoulder butt roast (1.5 lb.)

· 1 large onion, chopped.

· ¼ cup minced fresh cilantro

Directions:

1. Line the crock pot with the liner.

2. On the day to cook place the pork shoulder, and onion in a 4qt. Crock-pot. Pour the baggie with the sauce over the meat and cook on medium for 6-7 hours.

3. Shred pork with two forks, stir in cilantro. Serve over grits, rice, or bread and top with sour cream.

Freeze and thaw instructions:

The meal prep baggie can be frozen in a freezer for up to 6 months, or 12 months in a deep freezer. Thaw in the refrigerator overnight or in a warm bowl of water for about 20 minutes.

Be sure and check back for more meal prep recipes. Enjoy!!

Pork VerdePhoto byCanva