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. Baked fries
193cal, 3p, 25c, 7f (per meal)
1
Preheat oven to 450°F (230°C) and line a baking sheet with foil.
2
Slice the potato into thin sticks and place them on the baking sheet. Drizzle some oil over the potatoes and season liberally with some salt and pepper. Toss potatoes to coat them evenly.
3
Roast potatoes for about 15 minutes, flip them using a spatula, and continue roasting another 10-15 minutes until soft and golden. Serve.