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. Sweet potato medallions
155cal, 2p, 18c, 7f (per meal)
1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2
Slice sweet potato into thin medallions, about 1/4 inch thick. Coat thoroughly with oil and season with salt/pepper to taste.
3
Spread sweet potatoes evenly over the baking sheet.
4
Cook in the oven for about 30 minutes until golden.
5
Remove from oven and serve.