Before I left for work on Monday, I took the easy way out for dinner and put a pork tenderloin roast in the crock pot with some diced tomatoes, garlic, and spices. This pork roast is a favorite of Momma’s family, because it means one thing… CARNITAS! I always make 3 meals from our pork roast, so it saves on meal planning and cooking. First night is homemade Carnitas. The second night is tamales. The third night is barbecue. So, from the first moment that roast goes into the crock pot, we all know what’s coming. We all anticipate it with great enthusiasm!
Monday afternoon, upon returning from work, we had a problem. The roast was not done, nowhere near. Having no Plan B, I unplugged the crock pot, gathered Mark and the children, and we all went out for Chinese. When we got home, I put the cooled pot into the refrigerator for a “do over” on Tuesday.
On Tuesday morning, Mark turned the crock pot back on low and we headed out to our respective days at work again. About 2:00 PM, I received an IM from a friend reminding me that we’d made plans for a cook-out with them that afternoon! OH NO! So, I asked Mark to stop at Costco for grilling meat on his way home, and when I got back to the house, I unplugged the crock pot again.
So, yesterday afternoon, I took the roast out of the refrigerator, shredded the (now overcooked) pork roast, added some more diced tomatoes, a cup of salsa**, half a bottle of barbecue sauce, whole kernel corn, and some Worcestershire sauce. VOILA! Homemade Brunswick Stew! I also made two pans of cornbread. It has to have been the best Brunswick stew ever.
** I use salsa because it’s cheaper than keeping fresh tomatoes, onions, peppers, and garlic on hand, and it saves oodles of time with the prep work.
Even Mark, a BBQ joint connoisseur of Brunswick Stew, was digging into it with enthusiasm. So, hooray for making lemons out of lemonade. Today for lunch, LEFTOVERS. I really can’t wait.