I am tired… Between my youngest turning 9, a freshman in
marching band, teaching elementary kids to cook, oh and that pesky 40 hours a
week that I have to spend making money… I am plum tuckered out!
What about you? Are you so busy that drive through, or frozen
dinners are looking better and better? I do occasionally take the family out
for dinner just because it would be too much work to go home, find something to
cook, blah blah blah… but I usually have some quick and easy dinner ideas up my
sleeve.
This week I made a Boston butt (that is a pork shoulder
roast). I took the time on Sunday to put it in the oven on about 275 degrees
(after a quick dry rub) and then I went about my business until the internal
thermometer started ringing. It was done and chopped about 9 pm, but I was able
to divide it out into lunch portions for my wife and I and then we also had a
great meal last night by re-purposing the delicious swine. I basically tossed
the chopped pieces with a spice rub and put it in the oven (400 degrees) for
about 20 minutes, cooked some frozen vegetables and dinner was done.
By the way
did you know that you can play the card game WAR at the dinner table and count
it as math homework? I lost every single hand…
My point is that if you take a few minutes to think about
your week, and decide what you can do, then you can prepare ahead of time and
save yourself some time!
You could cook a turkey while the game is one and then use
it all week in different recipes, from soup to potpies, or the ever popular
turkey sandwich.
Brisket, pork roast, pot roasts, chicken, turkey, and ham
are all examples of meal planners. You can make a low investment on one
afternoon, and then have some go to ideas for the busy times.
Quick prep Boston Butt:
7-9 pound pork shoulder (Boston Butt)
Tin foil
For the spice rub mix together:
½ cup brown sugar, ¼ cup kosher salt, ¼ cup paprika, 2 tablespoons granulated
garlic,
1 teaspoon ground cumin, 1 teaspoon ground black pepper, 1
teaspoon cinnamon (or make your own version)
Preheat oven to 225 degrees
Rub spice mixture all over roast until it is covered
completely. Place roast on rack in a foil covered pan. Place in oven for 9-10
hours (I sometimes cook them over night). The internal temperature should be
between 180 and 200 degrees. At 180 the roast is done, tender, juicy and
delicious, at 200 degrees the roast will shred in to pulled pork. Your choice!
Connect with my on Facebook www.facebook.com/cookingwithtrace
or on my website at www.cookingwithtrace.com
Go cook something! Trace
1 comment:
Was reading this one and thinking of how we are cooking two dinners on Sunday and stowing one away for the week for that busy night and the second one has left overs for Monday.
oh and
There is a math game that you can play with dice... multiplication: Just pick how many of them and roll away. I keep some in my purse for when we go somewhere and we have to wait. :)
I love reading these and am going to try the Zoupa
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