One of my favorite ways to save a little bit of money is to head straight to the bargain meats section of the grocery store. Typically, you find cuts of meat that need to be sold that day, or cuts that are less popular due to the toughness of the meat. I found a pound of sliced pork shoulder for about $5 this way - I also happen to love the pork shoulder (also called pork butt) because I love my slow cooker. Slow cooking pork shoulder results in a delicious, tender and flavorful meal, no matter what seasoning or sauce I put on the meat. All told, the ingredients for this meal cost less than $15 and I ended up making 5 meals for lunch out of it. Eating clean does not have to be expensive, you just have to familiarize yourself with cheaper cuts of meat and the best ways to cook them. Pork shoulder and the slow cooker, a match made in bargain shopper (and clean eating lovers) heaven.
1 pound pork shoulder
3 Roma tomatoes
1 small jalapeno
1 small white onion
3 cloves of garlic, minced
1 chipotle pepper
Spices for sauce : 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon cumin, and 1/2 teaspoon dried oregano
1/2 tablespoon olive oil
Using a cast iron pan, turn the heat on the stove to high. Once the pan is hot, put the whole tomatoes, jalapeno, and onion (peeled and cut into half) into the pan. Char the skins and turn every 1-2 minutes to get good coloring.
After about 5-7 minutes, turn off the heat and remove the vegetables from the pan and place the whole tomatoes and onion into a food processor. Slice the top off the jalapeno, cut into half and remove the seeds. Add to the food processor along with the chipotle pepper, garlic, salt, pepper, cumin and oregano. Blend until smooth and set aside.
Turn the heat to medium-high on the stove with the cast iron pan; add the olive oil and swirl to coat the surface of the pan. Add the pork shoulder and sear the outside; flip after 2-3 minutes. Turn off the heat and place the pork into the slow cooker. Pour the chipotle sauce over the meat and spread to coat the meat.
Place on low for 6-8 hours. Using two forks, shred the meat. Serve with cauliflower rice, cilantro and squeeze fresh lime over the top and enjoy!