Meal Details
1. Slow cooker Jamaican pork
472cal, 41p, 9c, 29f (per meal)
2 lbs (907g)
2 tsp, leaves (2g)
1/4 cup (53g)
1 tbsp (7g)
1/2 tbsp (3g)
1/2 tbsp (2g)
2/3 cup(s) (mL)
2 medium (122g)
1 1/3 leek (119g)
Recipe has been scaled from original by 0.67x. 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 wedges
391cal, 5p, 54c, 13f (per meal)
1/4 cup (68mL)
1 tbsp (18g)
1/2 tbsp, ground (3g)
6 sweetpotato, 5" long (1260g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 400 F (200 C) and grease a baking sheet.
2
Toss sweet potatoes in oil until all sides are well coated. Season with salt and pepper and toss once more, then arrange in a single layer on the baking sheet (if crowded, use two baking sheets).
3
Bake for a total of 25 minutes, or until golden brown and tender, flipping once at the halfway point to ensure even cooking.