Meal Details
1. Slow cooker Jamaican pork
1768cal, 155p, 34c, 107f (per meal)
7 1/2 lbs (3402g)
2 1/2 tbsp, leaves (7g)
3/4 cup (200g)
1/4 cup (26g)
5 tsp (13g)
5 tsp (9g)
2 1/2 cup(s) (mL)
7 1/2 medium (458g)
5 leek (445g)
Recipe has been scaled from original by 2.5x. 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 brown rice
333cal, 5p, 46c, 13f (per meal)
4 tbsp (57g)
1 1/3 cup (253g)
1 tsp (6g)
2 2/3 cup(s) (632mL)
1 tsp, ground (2g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Rinse the starch off the rice in a strainer under cold water for 30 seconds.
2
Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
3
Add the rice, stir it just once, and boil, covered, for 30 minutes.
4
Pour the rice into a strainer over the sink and drain for 10 seconds.
5
Return the rice to the same pot, off the heat.
6
Cover immediately and set aside for 10 minutes (this is the steaming part).
7
Uncover, mix in butter, and season with salt and pepper.