Today I’m taking a look at how I used one pork shoulder roast to make three consecutive dinners. I’ve shared all three recipes before, but let’s look at the series.
First up was crock-pot pork carnitas served on tostadas with a variety of toppings:
Using the leftovers of the shredded pork, I then made a southwestern soup (which is also really good with turkey!):
Finally, the soup leftovers served over rice, in a dinner inspired by Qdoba’s Mexican Gumbo:
I love these meals because they make really good use of a pork shoulder, and because there are so many options for how you can serve them. I always try to make sure we have a wide variety of toppings, so everyone can add to their meal as they choose (especially missing this time was avocado, which was unfortunate, but you can’t always find everything), and you don’t really feel like you’re just eating the same thing over and over again, which is super important when serving leftovers!
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