Share it Please
Like I mentioned here, I have tried to make dinner-making an easier task by preparing things ahead of time. Can I just say, this worked fabulously? Being able to just reach into my freezer the morning of and set out food for that night is a good feeling (especially when its your hubby doing the cooking ;])
To see other make ahead options, go here.
2 boneless pork shoulder roasts (about 3 lbs. each)
6 cloves garlic
Salt and pepper
Oven to 450 degrees . Cut pork into 2- to 3-inch chunks and discard excess fat. This may take a while...I had no idea how fatty pork is!
Finely chop garlic and zest the lemons.
Place all of the pork in a large roasting pan. Sprinkle with the garlic, lemon zest, 1 tbsp. salt and 1 1/2 tsp. pepper. Toss well, massaging the garlic and zest into the meat.
Roast until the meat is browned on top, about 30 minutes. Turn the pork chunks over and roast to brown the other side, 15 minutes. Remove the pan from the oven and lower the oven temperature to 325 degrees
Tightly cover the pan with foil. Continue roasting the pork until nicely tender, about 1 hour 45 minutes. Let the pork cool for at least 15 minutes, then, using 2 forks, shred it a few pieces at a time.
Divide the pork into 1-cup portions and transfer to resealable plastic sandwich bags. Pour a little pork juice into each, squeeze out the air and flatten. Seal and store flat in 2-gallon freezer bags.
When you're ready to used the pork, thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day.
To see the original recipe from Rachael Ray, go here