Meals in a Jar (24 page)

Ready-Made Meal Assembly

In each of 16 Mylar bags, tote bags, or vacuum bags, store:

• 1 quart pulled pork

• 1 sidekit Rice (
page 120
), Polenta (
page 121
), Mashed Potatoes (
page 122
), Buttered Noodles (
page 120
), or Biscuits (
page 126
)

Label each bag:

Slowly warm the pork in a pot. Shred with a fork, and serve spooned over the sidekit. Serves 6 to 8
.

Carnitas

Carnitas are a beautiful Mexican braised pork dish traditionally served with tortillas. I love carnitas over rice best, because the rice soaks up the delicious sauce.

Makes 16 (8-serving) meals

Ingredients

30 pounds pork (about 2 whole pork shoulders)

oil

7 large onions, chopped

4 cups water

2 (28-ounce) cans green enchilada sauce

salt and pepper

Instructions

Preheat an electric roaster to 325°F or use the oven and 2 large roasting pans or slow cookers set on high. Pat the pork dry and generously season with salt and pepper all over. Preheat one or two skillets over high heat, coat with oil, and brown the pork on all sides. Transfer the pork to the roasting pan(s) and add the onion, water, and enchilada sauce. Cook the pork for 4 hours. Cut the pork into large cubes, and use a canning funnel to add the pork to 16 sterilized quart-size jars or pouches. Divide the sauce among the pouches, leaving abundant headspace (1 to 2 inches). Wipe the rims or edges to be sealed, add the lids and rims, or heat-seal the pouches. Pressure-can for 90 minutes.

Ready-Made Meal Assembly

In each of 16 Mylar bags, tote bags, or vacuum bags, store:

• 1 quart carnitas

• 1 sidekit Rice (
page 120
), Polenta (
page 121
), Mashed Potatoes (
page 122
), Buttered Noodles (
page 120
), Corn Tortillas (
page 130
), or Flour Tortillas (
page 129
)

Label each bag:

Prepare the rice, polenta, mashed potatoes, buttered noodles, or tortillas according to the package directions. Slowly warm the carnitas in a pot and serve spooned over the sidekit. Serves 8
.

Spicy Braised Pork

My favorite way to eat this tender pork is over cheesy grits, the perfect balance for the spicy sauce.

Makes 12 (6 to 8-serving) bags

Ingredients

20 pounds pork shoulder roast

8 large onions, chopped

2 tablespoons olive oil

3 tablespoons minced garlic

3 (28-ounce) cans diced tomatoes

1/4 cup brown sugar, packed

2 (7-ounce) cans chipotle chiles in adobo

salt and pepper

Instructions

Preheat an electric roaster to 325°F or use the oven and 2 large roasting pans or slow cookers set on high. Pat the pork dry, season with salt and pepper and cook, covered for about 4 hours with 2 inches of water in the bottom of the roasting pan. Meanwhile make the sauce: Cook the onion in the oil until it begins to soften. Add the garlic, stir to combine, and then add the tomato sauce and sugar. Puree the chipotles in their sauce a the blender or food processor and add to the sauce. When the pork is tender, cut it into chunks. Using a canning funnel, fill 12 sterilized quart-size jars or pouches each with 3 cups of pork and then fill with sauce, leaving abundant headspace (1 to 2 inches). Wipe the rims or edges to be sealed, add the lids and rims, or heat-seal the pouches. Pressure-can for 90 minutes.

Ready-Made Meal Assembly

In each of 12 Mylar bags, vacuum bags, or tote bags, store:

• 1 jar or pouch braised pork

• 1 sidekit Polenta (
page 121
), Mashed Potatoes (
page 122
), Buttered Noodles (
page 120
), Rice (
page 120
), Naan Bread (
page 131
), or Biscuits (
page 126
)

Label each bag:

Prepare the polenta, mashed potatoes, buttered noodles, rice, or biscuits according to the package directions. In a large saucepan over medium heat, warm the spicy braised pork until heated through. Serve over or alongside the sidekit. Serves 6 to 8
.

Tamarind-Braised Pulled Pork

This recipe is one I make when I’m entertaining, and people practically lick the plates. This tangy barbecue sauce is divine. It has a sweet and spicy kick to it. Tamarind pulp is used frequently in Asian and Latin cooking. It’s the primary ingredient in Worcestershire sauce, so you will recognize the flavor. If your grocery store doesn’t carry it in the international foods section, you can easily order it online.

Makes 8 (6 to 8-serving) meals

Ingredients

4 cups light brown sugar, packed

3-1/2 cups seedless tamarind paste

1 cup grated fresh ginger

1 cup chopped fresh oregano

1/4 cup ground coriander

2-1/2 tablespoons salt

1-1/2 tablespoons red pepper flakes

24 cups (6 quarts) water

4 pork shoulders (about 24 pounds total)

salt and pepper

vegetable oil

Instructions

Preheat an 18-quart roaster oven to 350°F. In a large pot over medium-high heat, combine all the ingredients except the pork, salt, pepper, and oil, and simmer for about 10 minutes. Coat a large skillet with oil, cut the pork into large chunks, salt and pepper it, and brown it on all sides over medium-high heat. Add the pork to the roaster and pour the sauce over. Cook for 60 minutes. Using a canning funnel, fill 8 sterilized quart-size jars or pouches each with pork and sauce, leaving abundant headspace (1 to 2 inches). Wipe the rims or edges to be sealed, add the lids and rims, or heat-seal the pouches. Pressure-can for 90 minutes.

Ready-Made Meal Assembly

In each of 8 Mylar bags, tote bags, or vacuum bags, store:

• 1 jar or pouch pulled pork

• 1 sidekit Polenta (
page 121
), Mashed Potatoes (
page 122
), Buttered Noodles (
page 120
), or Rice (
page 120
)