I made a recipe I’ve never made, for something I might not have thought you could make at home, and it was still compatible with having a new baby.
(Possibly even more than the roast beef, which required a lot of slicing to put it away when we should have been sleeping – but it will feed us for a while, including the
slices we froze.) Once again, a meat adventure, because cooking several pounds of meat all at once results in lots of meals for later.
I read this recipe earlier this summer, and upon looking in the freezer, realized we had a hunk of pork shoulder from our meat CSA.
Why it’s great for cooking with a new baby:
the prep time consists of preheating the oven, chopping meat into medium sized cubes, and tossing it with the seasoning, putting it in a casserole, and drizzling some oil over it. (I didn’t plan or read about the seasoning when I first read the recipe, so we lacked oranges and onions, but I did have some dried tangerine slices and some dried onions and used those with no ill effect.)
After it cooks for a good long stretch, you take it out of the oven, and put the chunks of meat into a container with some of the cooking fat and shred it. This is another very short operation. As long as you aren’t going anywhere for 3 or 4 hours, there are no cooking obligations for that whole stretch, and the house smells nice.
Finally, when it’s time to eat you take some shredded meat, put it on a tray in the broiler – or even the toaster oven on broil if you can’t reach down right then – and let it get crispy a few minutes. Eat with tortillas, a slice of lemon or lime to squeeze, and some onion, and some salad, or it could even be a sandwich filling or pasta topping.