>>7026570>5lbs of pork If bone in, split it into 1lb portions.
Use one for something similar to a slow-cooker pibil.
Buy a tin of pineapple in juice, some onions and a package each of sweet, smoked and pungent paprikas. Also lard.
Caramelise the onions with the peppers (I'm assuming you mean chillies, but not sure). Add the pork, cut into cubes, and stir-fry until coloured but not cooked through. Add some lard and lots of the various paprikas. Add the pineapple juice, reserving the chunks separately. Simmer until the meat shreds, then up the heat and allow to reduce the liquid out. Salt to taste.
Use another for pork paprikás or curry.
Make a medium roux, compound it with chopped onion, chopped chillies, minced garlic (also ginger, if curry) and paprika or curry powder, then remove from the pan. Stir-fry pork cubes until coloured, but not cooked through, then add parboiled potatoes and some broth/stock. Mix in the roux to dissolve and allow to cook until thick, adding other veg if/as desired.
Use a third for pork pot roast.
Make a gravy base on chicken or pork stock and slow braise the whole 1lb chunk in it, adding veg as you see fit.
Use the last for pork chops.
Mince any scraps to make a pork burger. I like to glaze it with tare.
>cooked chickenChicken gravy with various veg and pieces of cooked chicken mixed in. Can be used as a pot pie filling or served over rice.
