Monday, October 5

Good Eating Monday: Pantry Hodge-Podge Roast Pork

This past Sunday I slow-cooked two boneless pork roasts for BBQ sandwiches. The BBQ sauce was added to the sandwiches individually and wasn't mixed into the pork as a whole. The roasts were slow-cooked with a can of crushed pineapple, 3 Tbsp of coconut sugar, 1 teaspoon of dried mustard, a little ground ginger, salt & pepper.
So it was beautiful shredded pork ready for any use and I had a good amount leftover.
But what to do with it? 
Time to raid the pantry! 
I had half a bag of extra wide noodles that needed using up. I always have canned tomatoes on hand and carrot matchsticks, bell peppers, onions & garlic in the frig--plus I always keep a box of Velveeta cheese around cuz cheese makes anything good!

Actual photo of my Pantry Hodge-Podge creation!
So I boiled up noodles, sauteed up the veggies & pork, stirred in the tomatoes & cheese, added some seasoning and--voila, a delicious meal!

It's truly a hodge-podge meal,
but if you want to try a facsimile this is the basics:
(amounts are approximate, you can increase or decrease. This amount made enough for 2 to 3 people.)
1 Tablespoon olive oil
1 clove garlic, minced
1 cup carrot matchsticks
1 cup bell pepper strips, fresh or frozen
1/2 cup diced or sliced onion
1 15oz can diced tomatoes
1/2 bag extra large noodles (or however much or kind of pasta you want to use.)
About 2 cups shredded, leftover slow-cooked pork roast
3 slices of Velveeta, 1/4 inch thick (or more if you like.)
1 teaspoon dried ground sage
2 Tablespoons Italian Seasoning
About 1/2 Tablespoon cornstarch to thicken, if needed
Salt & pepper to taste

In a suitable pot, add water & salt and bring to boil, then add pasta to cook till it's al dente (or still slightly firm ) while you're cooking everything else

In large frying pan on medium-high heat: add olive oil, then minced garlic. Saute 15 seconds to get garlic into oil. Add matchsticks. Saute 5 minutes.
Add onions & bell peppers and saute till onions are tender.
Add tomatoes, seasoning & shredded pork roast and stir to combine.
You can add the cornstarch to mix if there seems extra fluid from the canned tomatoes (it helps to mix the cornstartch in a bit of cold water first, so it won't lump up.)
As soon as pasta is done, pour into strainer to drain, then add pasta to your mix & stir in.

Turn heat to low: break Velveeta into small chunks to add to mix and stir in. Cover with lid, stirring periodically until cheese is completely melted.
Keep in mind this is a pantry hodge-podge kind of recipe and all measurements are approximate and comes with no guarantees.
 You can use more or different seasonings or add other vegetables and so on.
Eat up, me hearties, yo-ho!

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