This was the third meal we got from the pork butt (shoulder) that I
cooked Friday night... carnitas tacos the first night, carnitas fixed
some way for breakfast yesterday (Hubby cooked, I rarely eat
breakfast). Tonight's special was tomatillo-green chile stew. I only
shredded only enough meat to make one generous serving each and topped
the portions with a tomatillo-green chile sauce + cornbread. Hubby
wanted his cornbread as one big chunk, I wanted mine crumbled and
under the sauce.

Hot damn, it was good! Yes, there's more meat left - what I'll do
with the rest of the pork butt is anybody's guess at this point, but I
vote to take a rest from pork for bit and freeze the leftovers.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
news
>
> This was the third meal we got from the pork butt (shoulder) that I
> cooked Friday night... carnitas tacos the first night, carnitas fixed
> some way for breakfast yesterday (Hubby cooked, I rarely eat
> breakfast). Tonight's special was tomatillo-green chile stew. I only
> shredded only enough meat to make one generous serving each and topped
> the portions with a tomatillo-green chile sauce + cornbread. Hubby
> wanted his cornbread as one big chunk, I wanted mine crumbled and
> under the sauce.
>
> Hot damn, it was good! Yes, there's more meat left - what I'll do
> with the rest of the pork butt is anybody's guess at this point, but I
> vote to take a rest from pork for bit and freeze the leftovers.
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to
> hold them.

I made pork chops for tomorrow. Had to make them ahead of time because
husband will be eating before it is our dinner time. Also baked some
potatoes and have some chives coming in my CSA package. Also getting some
pizza dough so will be making that for the next day.

On 10/12/2014 11:16 PM, sf wrote:
>
> This was the third meal we got from the pork butt (shoulder) that I
> cooked Friday night... carnitas tacos the first night, carnitas fixed
> some way for breakfast yesterday (Hubby cooked, I rarely eat
> breakfast). Tonight's special was tomatillo-green chile stew. I only
> shredded only enough meat to make one generous serving each and topped
> the portions with a tomatillo-green chile sauce + cornbread. Hubby
> wanted his cornbread as one big chunk, I wanted mine crumbled and
> under the sauce.
>
> Hot damn, it was good! Yes, there's more meat left - what I'll do
> with the rest of the pork butt is anybody's guess at this point, but I
> vote to take a rest from pork for bit and freeze the leftovers.
>
>

The defrosted meat should make great filling for enchiladas, too.

--
From somewhere very deep in the heart of Texas

On Mon, 13 Oct 2014 14:15:28 -0500, Janet Wilder >
wrote:

> On 10/12/2014 11:16 PM, sf wrote:
> >
> > This was the third meal we got from the pork butt (shoulder) that I
> > cooked Friday night... carnitas tacos the first night, carnitas fixed
> > some way for breakfast yesterday (Hubby cooked, I rarely eat
> > breakfast). Tonight's special was tomatillo-green chile stew. I only
> > shredded only enough meat to make one generous serving each and topped
> > the portions with a tomatillo-green chile sauce + cornbread. Hubby
> > wanted his cornbread as one big chunk, I wanted mine crumbled and
> > under the sauce.
> >
> > Hot damn, it was good! Yes, there's more meat left - what I'll do
> > with the rest of the pork butt is anybody's guess at this point, but I
> > vote to take a rest from pork for bit and freeze the leftovers.
> >
> >
>
> The defrosted meat should make great filling for enchiladas, too.

You read my mind Janet... or soup. I'd say posole, except I don't
like hominy - so I have no idea what it should be called.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 13 Oct 2014 12:50:14 -0700, sf > wrote:

>On Mon, 13 Oct 2014 14:15:28 -0500, Janet Wilder >
>wrote:
>
>> On 10/12/2014 11:16 PM, sf wrote:
>> >
>> > This was the third meal we got from the pork butt (shoulder) that I
>> > cooked Friday night... carnitas tacos the first night, carnitas fixed
>> > some way for breakfast yesterday (Hubby cooked, I rarely eat
>> > breakfast). Tonight's special was tomatillo-green chile stew. I only
>> > shredded only enough meat to make one generous serving each and topped
>> > the portions with a tomatillo-green chile sauce + cornbread. Hubby
>> > wanted his cornbread as one big chunk, I wanted mine crumbled and
>> > under the sauce.
>> >
>> > Hot damn, it was good! Yes, there's more meat left - what I'll do
>> > with the rest of the pork butt is anybody's guess at this point, but I
>> > vote to take a rest from pork for bit and freeze the leftovers.
>> >
>> >
>>
>> The defrosted meat should make great filling for enchiladas, too.
>
>You read my mind Janet... or soup. I'd say posole, except I don't
>like hominy - so I have no idea what it should be called.

I works very well in burritos. Dress them as you usually would. I
like the meat and beans in a burrito
Janet US

On 10/12/2014 11:16 PM, sf wrote:
>
> This was the third meal we got from the pork butt (shoulder) that I
> cooked Friday night... carnitas tacos the first night, carnitas fixed
> some way for breakfast yesterday (Hubby cooked, I rarely eat
> breakfast). Tonight's special was tomatillo-green chile stew. I only
> shredded only enough meat to make one generous serving each and topped
> the portions with a tomatillo-green chile sauce + cornbread. Hubby
> wanted his cornbread as one big chunk, I wanted mine crumbled and
> under the sauce.
>
> Hot damn, it was good! Yes, there's more meat left - what I'll do
> with the rest of the pork butt is anybody's guess at this point, but I
> vote to take a rest from pork for bit and freeze the leftovers.

Cubed pork tastes pretty good in pork fried rice. It may take a couple
of weeks before you want to eat pork again, though.

Becca

On Mon, 13 Oct 2014 15:07:41 -0600, Janet Bostwick
> wrote:

> On Mon, 13 Oct 2014 12:50:14 -0700, sf > wrote:
>
> >On Mon, 13 Oct 2014 14:15:28 -0500, Janet Wilder >
> >wrote:
> >
> >> On 10/12/2014 11:16 PM, sf wrote:
> >> >
> >> > This was the third meal we got from the pork butt (shoulder) that I
> >> > cooked Friday night... carnitas tacos the first night, carnitas fixed
> >> > some way for breakfast yesterday (Hubby cooked, I rarely eat
> >> > breakfast). Tonight's special was tomatillo-green chile stew. I only
> >> > shredded only enough meat to make one generous serving each and topped
> >> > the portions with a tomatillo-green chile sauce + cornbread. Hubby
> >> > wanted his cornbread as one big chunk, I wanted mine crumbled and
> >> > under the sauce.
> >> >
> >> > Hot damn, it was good! Yes, there's more meat left - what I'll do
> >> > with the rest of the pork butt is anybody's guess at this point, but I
> >> > vote to take a rest from pork for bit and freeze the leftovers.
> >> >
> >> >
> >>
> >> The defrosted meat should make great filling for enchiladas, too.
> >
> >You read my mind Janet... or soup. I'd say posole, except I don't
> >like hominy - so I have no idea what it should be called.
>
> I works very well in burritos. Dress them as you usually would. I
> like the meat and beans in a burrito

Turns out hubby finished it up for his lunch. I guess he like it.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.