Meal Details
1. Slow cooker Jamaican pork
354cal, 31p, 7c, 22f (per meal)
1 1/2 lbs (680g)
1/2 tbsp, leaves (1g)
2 1/2 tbsp (40g)
3/4 tbsp (5g)
1 tsp (3g)
1 tsp (2g)
1/2 cup(s) (mL)
1 1/2 medium (92g)
1 leek (89g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Season the pork with salt and pepper and place it in the bottom of a slow cooker.
2
In a small bowl, mix together the tomato paste and spices. Rub the spice paste evenly over the pork.
3
Add the broth, leeks, and carrots to the slow cooker.
4
Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the pork is very tender and easily shreds.
5
Shred the pork directly in the slow cooker using two forks, stir to combine with the sauce and vegetables, season to taste with additional salt and pepper, and serve.
2. Buttery garlic cauliflower mashed 'potatoes'
169cal, 3p, 4c, 15f (per meal)
1/4 tbsp (4g)
2 2/3 tbsp (38g)
2 2/3 cup chopped (285g)
1/3 cup (80mL)
1/3 tsp, ground (1g)
1 1/3 clove (4g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Combine all ingredients in a microwave-safe bowl.
2
Put in microwave until it's soft enough to mash with a fork, approximately 5 minutes, but timing will vary depending on your microwave. Check throughout process.
3
When it's soft, mash and mix with a fork.
4
Serve.