Now I will try to show the breakdown of how to make these dishes into a cooking cascade. In these instructions I will be assuming that you have a nearly 10 pound pork loin and want to make the same dishes I did.
Day 1: Take your thawed pork loin and cut it in half. Put one half back into the fridge, covered. Cut the remaining half in half again. Prepare both halves in the dutch oven and
roast. One roast is served as roast pork today. The other half is sliced and marinated in barbecue sauce and put back in the fridge. Leftover plain roast can be added to the bbq pot if desired.
Day 2: Retrieve the marinating barbequed roast pork.
Prepare bbq pork and bake. Take the raw refrigerated half of the pork loin and slice off 1/3 (about a pound and a half). Put the remaining 2/3rds back under cover and refrigerate. Take the pound and a half chunk and slice it into 2 or 3 strips about an inch and a half thick. Make the
marinade. Marinade the pork strips in a covered dish or freezer bag. Place it back into the fridge until tomorrow. Enjoy barbeque pork sandwiches today and Chinese barbecue pork tomorrow.
Day 3: Take the marinating pork out of the fridge. Prepare Chinese Barbecue Pork according to the
recipe. While that is baking take the last of the raw pork and cut it into bite sized pieces. Follow the
Slow Cooker Pork Green Chili recipe up to the step where it tells you to transfer the meat into the crock pot. Instead let it cool somewhat and return it to the refrigerator. Have Chinese bbq pork today!
Day 4: Finish the
Slow Cooker Pork Green Chili recipe where it left off. This is the biggest meal and it reheats well.
There you have it. Four days of different main dishes all from the same pork loin. The leftovers from these kept us fed for the rest of the week around here.
I hope you have a lovely evening,
Kristin