I prepped an 8 lb pork butt, it was 14 dollars. From it I got about 10 servings pulled pork, 6 servings of spicy Korean pork. 1 serving of pork broth and 1 serving of spicy pork broth for ramen. All of it in the freezer. One of the servings of spicy pork I added to sautéed onions and peppers and made an ersatz bokkum. I also carmelized onions and froze for tomato soup later. Recipes in comments.
I’m more of an entrée prepper. I made a pot of rice and froze that too in serving sized packages.
by SusieShowherbra
1 Comment
I split the pork butt into 5 pounds and 3 pounds because I knew I wanted more pulled pork. I use the part with the bone to cook in the slow crockpot for seven hours. I made a rub of garlic salt, onion powder, garlic powder, paprika, chili powder, garam masala, mustard seed and oregano, plus dashes of Montreal meat seasoning, and roast beef seasoning from my local butcher. In the crockpot on a bed of onions with a quarter cup of apple juice and a bay leaf. I made a barbecue sauce but You can use your favorite recipe or jarred. Personally, I puréed some onions and sautéed with some of the rub spices, and then added tomato paste, Worcestershire sauce, apple cider vinegar, and some rice wine vinegar and a little mustard. Oh and I add some drippings to the sauce too.