Today on the podcast I get the chance to interview my friend and colleague Meagan Francis. Meagan is co-host of the podcast The Mom Hour, an author, and an all-around thoughtful, inspiring person. Meagan and I talk about all kinds of topics related to parenting, from how motherhood has evolved to offer new career opportunities for women, the impact of social media on parenting, food values, cooking tips and more. Meagan also describes her favorite go-to recipe, one that provides a base for at least four other dinners every time she makes it. I hope you enjoy getting to know Meagan and walk away with feeling ready to get in the kitchen and cook, no matter how busy you are!
Shownotes:
- The Mom Hour Podcast with Meagan Francis & Sarah Powers
- The Mom Hour Episode 113: Defining Your Food Values
- Meagan’s Food Manifesto
- 9 Genius Ways to Overcome the Weeknight Dinner Struggle
- The Mom Hour Episode 196: A Week of Real-Life Dinners
- How to Cook Without a Book by Pam Anderson
- Meagan’s Books: The Happiest Mom, One Year to An Organized Life with Baby, Beyond Baby, The Everything Health Guide to Postpartum Care, Table for Eight
- How to use a garlic press so you don’t have to peel the clove
- Jane’s Fancy Garlic Press
Multi-tasker Pork Shoulder
This pork shoulder can be prepared on one day and used for several more meals! Ideas for modifications in the notes below.
Author: Meagan Francis
Ingredients
- Boneless or Bone-In Pork Shoulder
- A few swigs of your favorite oil
- Herbs and spices, your favorites (Meagan's suggestion: minced garlic, salt, Mexican spice blend, sometimes oregano/thyme/rosemary depending on what you'll be using the meat for; garlic/salt and whatever mix you like!)
- Liquid: Stock (beef, chicken, or vegetable), Beer, or Mix of water and orange juice
- Optional: Limes or oranges halved
- Optional: Sliced onions
Instructions
- It's generally easiest to cut the shoulder up into fist-sized pieces, but not necessary.
- Drizzle oil into the bottom of a dutch oven and heat over medium-high heat on the stove while preheating the oven to 250º F.
- Rub the shoulder all over with your choice of herbs/spices This first go around can be mildly spiced because you can re-season the meat in all its incarnations.
- Sear all sides of the meat in the oil for a few minutes on each side until golden brown
- Add your choice of liquid to the pot. Meagan also likes to add oranges or limes, cut in half, to the bottom of the pot as well, and you can't go wrong adding some sliced onions either now or earlier, while the meat is searing.
- Put in the oven for 6-7 hours. You want the meat to be falling apart. If you don't have quite this much time, you can increase the heat to 275 or 300, but if you have less than 4 hours I'd recommend using a pressure cooker.
- When you pull the pork shoulder out it should pull across easily with two forks.
Notes
As Carnitas: Heat the shredded meat in hot oil on the stovetop or under the broiler in your oven until it's crispy-brown. Season with lime and cilantro. Serve with tortillas, onions, more lime and cilantro, queso fresco, pico, or whatever you like.
Shredded as-is: Serve with rice/potatoes and a vegetable
BBQ Pulled Pork: Mix meat with barbecue sauce and serve on buns as pulled-pork sandwiches.
Meagan's Magical Mix: Roughly chop 2 sweet potato (skins on, natch) and roast in the oven at 400º F until nearly soft. Add to a hot, oiled skillet with shredded pork, lime, and cilantro and stir until you have a golden-brown hash. Serve with eggs over easy or medium. This is the Day 3 version of the recipe, the one Meagan's son Owen called an "almost 10!"
Shredded as-is: Serve with rice/potatoes and a vegetable
BBQ Pulled Pork: Mix meat with barbecue sauce and serve on buns as pulled-pork sandwiches.
Meagan's Magical Mix: Roughly chop 2 sweet potato (skins on, natch) and roast in the oven at 400º F until nearly soft. Add to a hot, oiled skillet with shredded pork, lime, and cilantro and stir until you have a golden-brown hash. Serve with eggs over easy or medium. This is the Day 3 version of the recipe, the one Meagan's son Owen called an "almost 10!"
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Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
