Caribbean Pork over Rice

Caribbean Pork over Rice

This recipe comes from on my my favorite freezer meal recipe books, Dream Dinners. I haven't actually worked up to an all day cooking for the entire month session, however every weekend I try to make something I can triple, or more. This way I am gradually building of my freezer supply. A couple of weeks this has come in handy when the budget does not allow for a large shopping trip. I just check the freezer and supplement a couple of that week's meals with freezer meals. This meal is tasty, and VERY easy to make! I've got some in the freezer that I can't wait to get out and heat up!

Start off by placing a lean pork loin in a crockpot, cover it with canned low-sodium chicken broth, and simmer for eight hours on low. The pork will shred easily when you pull the meat apart with two forks.

Ingredients:

For One Dinner that feeds 6

4 cups (1½ pounds) shredded cooked pork
2 cups canned chicken broth
½ cup light unsweetened coconut milk
2 teaspoons jerk seasoning(couldn't find, I substituted a creole seasoning)
1 teaspoon grated orange zest
1 cup uncooked white rice for serving
½ cup (4 ounces) sliced almonds for garnish

For Three Meals (freeze two)

12 cups (4½ pounds) shredded cooked pork
6 cups canned chicken broth
1½ cups light unsweetened coconut milk
2 tablespoons jerk seasoning
1 tablespoon grated orange zest
3 cups uncooked white rice for serving
1½ cups (12 ounces) sliced almonds for garnish

Instructions:

Putting the dinner together

Prepare the rice according to the package directions. In a large bowl, combine the pork, chicken broth, coconut milk, jerk seasoning, and orange zest and stir until incorporated. If you are preparing a triple batch, divide the mixture into three equal portions. Set aside one portion for tonight and divide the other two portions equally between two 1-gallon resealable freezer bags.

For dinner tonight

Heat a skillet over medium-high heat. Add the meat mixture and bring to a boil. The pork should be heated through. Serve over the rice and garnish with the sliced almonds.

To freeze

Place ½ cup of the remaining sliced almonds into each of two 1-quart resealable freezer bags. Place 3 cups cooked and cooled rice in a 1-gallon resealable freezer bag. Place the bags of almonds, rice, and pork into a 1-gallon resealable freezer bag. Repeat with the remaining almonds, rice, and pork. Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above. To reheat the rice, put the rice and ½ cup broth or water in a dish. Cover and cook in the microwave for 1-minute intervals until the broth is absorbed.