Slow Cooker Pork Shoulder, Cook Once Eat Twice
Ready to step up your meal-prepping? Bust out your slow cooker again and join us for a hands-on cooking class that takes you from hearty braised pork to two delicious dinners with minimal effort! First, you’ll create a melt-in-your-mouth braise, perfect for cozy comfort. Then, discover how to transform this tender pork into crispy, flavor-packed tacos and a savory, olive-kissed pasta dish. We should be cooking smarter, not harder, for versatile meals that keep you fed all week. Come hungry, leave inspired.
Cook Once Eat Twice Braised Pork
Ingredients:
For the Braised Pork:
- 3 lb pork shoulder, cut into 2-inch pieces
- Salt and pepper
- 1 onion, thinly sliced
- 2 tbsp tomato paste
- 2–3 cups chicken stock
- Pinch red pepper flakes
- 6 cloves garlic
Instructions:
- Sear the Pork: Preheat a Dutch oven over medium-high heat and oven to 300ºF. Season pork with salt and pepper. Sear pork in oil in a single layer for about 3 minutes on two sides. Work in batches if needed.
- Finish Cooking: Remove pork and sauté sliced onion until translucent, about 3 minutes. Add tomato paste and cook 1 minute. Return pork to pot, stir, and add enough broth to cover. Bring to boil, then cover and braise in oven for 3 hours or until very tender. Skim fat from top before using.
Weeknight Tacos
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- ½ batch Braised Pork
- 8 small corn tortillas
- Organic Valley Sour Cream
- Organic Valley mozzarella cheese, finely grated
- Optional toppings: shredded cabbage, diced cherry tomatoes, pickled red onions
Instructions:
- Prep your toppings: Chop and shred desired toppings.
- Preheat broiler for about 5 minutes.
- Spread pork on broiler-safe pan, shred if desired. Add a splash of braising liquid or oil.
- Broil pork 3–5 minutes, until hot and crispy-edged.
- Lay tortillas on baking sheet and broil 30 seconds to 1 minute per side until puffed and lightly charred.
- Assemble tacos with pork, cheese, sour cream, and toppings.
Easy Pork Ragu
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- ½ batch braised pork
- 12 oz tagliatelle or pasta of choice
- ¼ cup pasta water (reserved)
- ¼ cup Organic Valley grated parmesan cheese (plus more for serving)
- 1 tbsp extra virgin olive oil
- ¼ cup pitted Castelvetrano olives, lightly crushed
- Pinch red pepper flakes
- Salt and pepper, to taste
Instructions:
- Cook Pasta: Boil pasta in salted water according to package. Reserve 1 cup of pasta water and drain.
- Make the Ragu: Heat sauté pan over medium-high, add olive oil and pork. Stir until heated through. Add pasta, olives, parmesan, and ¼ cup reserved water. Toss to combine. Season with red pepper, salt, and pepper. Serve with more parmesan.
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