Slide Meals

4-day slide meal plan · Protein: pork shoulder

Days: 4
Protein: pork shoulder
Budget:

$$$–
Difficulty:

🍳🍳🍳–

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Enjoy a comforting journey with pork shoulder, turning leftovers into new delights each day.

Slide Chain

• Day 1: Roasted Pork Shoulder with Vegetables

• Day 2: Pork and Vegetable Stew

• Day 3: Creamy Pork Noodle Casserole

• Day 4: Cabbage and Pork Stir-Fry

• Combined Shopping List

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Day 1: Roasted Pork Shoulder with Vegetables

Ingredients

Main

• 4 lbs pork shoulder

• 2 yellow onions, quartered

• 4 garlic cloves, smashed

• 4 carrots, cut into chunks

• 4 potatoes, cut into chunks

• 2 stalks celery, cut into chunks

• 2 tbsp olive oil

• 1 tsp dried thyme

• 1 tsp dried rosemary

• salt

• black pepper

Directions

1. Preheat oven to 350°F (175°C).

2. Rub pork shoulder with olive oil, thyme, rosemary, salt, and pepper.

3. Place pork in a roasting pan with onions, garlic, carrots, potatoes, and celery.

4. Roast for 3 hours or until pork is tender.

5. Reserve half of the cooked vegetables and a portion of pork for the next day.

Cook’s Notes:

Serve with bread rolls. Reserve leftovers for Day 2.

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Day 2: Pork and Vegetable Stew

Ingredients

Main

• reserved pork and vegetables

• 2 cups chicken broth

• 1 can (14 oz) diced tomatoes

• 2 bay leaves

• salt

• black pepper

Directions

1. In a large pot, combine reserved pork and vegetables with chicken broth and diced tomatoes.

2. Add bay leaves, salt, and pepper. Simmer for 30 minutes.

3. Remove bay leaves before serving.

Cook’s Notes:

A hearty stew to warm up your day. Reserve some stew for Day 3.

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Day 3: Creamy Pork Noodle Casserole

Ingredients

Main

• reserved pork stew

• 12 oz egg noodles

• 1/4 cup butter

• 1/4 cup flour

• 2 cups milk

• 1 cup frozen peas

• salt

• black pepper

Directions

1. Cook egg noodles according to package instructions. Drain and set aside.

2. Melt butter in a saucepan over medium heat. Stir in flour to make a roux.

3. Gradually whisk in milk, cooking until thickened.

4. Combine reserved stew, noodles, peas, and sauce in a baking dish.

5. Bake at 350°F (175°C) for 20 minutes.

Cook’s Notes:

Rich and creamy, perfect for a comforting meal. Reserve a portion for Day 4.

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Day 4: Cabbage and Pork Stir-Fry

Ingredients

Main

• reserved casserole

• 1 small head green cabbage, shredded

• 1 onion, sliced

• 2 garlic cloves, minced

• 1 cup frozen corn

• 2 tbsp olive oil

• salt

• black pepper

Directions

1. Heat olive oil in a large pan over medium-high heat.

2. Add onion and garlic, sauté until fragrant.

3. Add cabbage and cook until softened.

4. Stir in reserved casserole and frozen corn. Cook until heated through.

5. Season with salt and pepper before serving.

Cook’s Notes:

A delightful stir-fry to conclude your pork adventure.

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Combined Shopping List

Quantities shown are totals for the whole plan.

• pork shoulder — 4 lbs

• yellow onion — 3

• garlic cloves — 6

• carrots — 5

• potatoes — 6

• celery — 4 stalks

• green cabbage — 1 small head

• chicken broth — 6 cups

• flour — 1 cup

• butter — 1/2 cup

• milk — 2 cups

• dried thyme — 2 tsp

• dried rosemary — 2 tsp

• bay leaves — 2

• salt — to taste

• black pepper — to taste

• olive oil — 1/4 cup

• canned diced tomatoes — 1 can (14 oz)

• frozen peas — 1 cup

• frozen corn — 1 cup

• egg noodles — 12 oz

• bread rolls — 8

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Final Notes

These comforting meals transform leftovers into fresh new dishes, minimizing waste and maximizing flavor.