3 Dinners, 1 Hour of Effort

Ingredients

• 2.5 lb Boneless Pork Shoulder (Trim excess fat; cut into one piece for slow cooking)
• 1 cup Tomato Sauce (Plain, not ketchup; can use crushed tomatoes blended)
• 2 tsp Chipotle Chili Powder (Adds smoky heat)
• 1 tsp Cumin
• 1.5 tsp Salt
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 2 tbsp Apple Cider Vinegar
• 2 tbsp Maple Syrup (Pure maple for subtle sweetness)
• 4 Zucchini (Long, straight zucchini; halved lengthwise and seeded)
• 1 cup Shredded Mozzarella Cheese (Can use cheddar or Mexican blend)
• 2 Bell Peppers (Any color, sliced thin)
• 2 large Sweet Potatoes (Cut into ½‑¾ inch cubes)
• 2 cup Cooked White Rice (Can use jasmine or basmati; cooked and cooled)
• 4 cups Romaine Lettuce (Shredded for burrito bowls)
• 1 cup Cherry Tomatoes (Halved; used as fresh topping for zucchini boats)
• 3 Green Onions (Sliced; garnish for zucchini boats)
• 1 cup Corn Kernels (Frozen or canned, drained)
• 1 cup Black Beans (Rinsed and drained)
• 1 Avocado (Diced for burrito bowls)
• ½ cup Salsa (Mild or medium)
• ¼ cup Sour Cream (Optional topping)

Instructions

1. Prepare Pulled Pork Sauce

   In a bowl combine tomato sauce, chipotle chili powder, cumin, salt, onion powder, garlic powder, apple cider vinegar, and maple syrup. Stir until smooth.

   Time: PT5M

2. Load Slow Cooker

   Place the 2.5 lb boneless pork shoulder into the slow cooker and pour the sauce over it, ensuring the meat is fully coated.

   Time: PT2M

3. Slow Cook Pork

   Set the slow cooker to LOW and cook for 8 hours, or until the pork is fork‑tender.

   Time: PT8H0M

4. Shred Pork

   Transfer the cooked pork to a large bowl. Use tongs to remove excess fat, then shred the meat with an electric hand mixer on low speed until fluffy.

   Time: PT5M

5. Reserve Cooking Liquid

   Pour the cooking liquid into a separate container; you’ll need it for the skillet and to keep sweet potatoes moist.

   Time: PT2M

6. Prep Zucchini Boats

   Trim stems off 4 long zucchini, halve lengthwise, and scoop out seeds. Arrange halves in a baking dish, spoon shredded pork into each cavity, top with shredded mozzarella.

   Time: PT10M

7. Prep Sweet Potato Skillet Components

   Slice 2 bell peppers thinly. Cube 2 large sweet potatoes into ½‑¾ in pieces. Place peppers on one side of each 3‑quart container and sweet potatoes on the other. Add shredded pork over the sweet potatoes, then pour reserved cooking liquid over the sweet potatoes until just covered.

   Time: PT12M

8. Prep Burrito Bowl Components

   Cook 2 cups white rice and let cool. Shred lettuce, dice avocado, halve cherry tomatoes, and measure corn and black beans. Store each component in separate containers for quick assembly.

   Time: PT10M

9. Store Prepared Components

   Cover the zucchini boats, the skillet containers, and the burrito bowl ingredients. Refrigerate up to 4 days; the skillet containers and shredded pork can be frozen for up to 3 months.

   Time: PT5M

10. Cook Zucchini Boats (Cook Day)

    Preheat oven to 400°F. Bake the assembled zucchini boats for 20‑25 minutes, until zucchini is tender and cheese is melted.

    Time: PT25M

    Temperature: 400°F

11. Cook Sweet Potato Skillet (Cook Day)

    Heat a large skillet over medium heat, add the prepared sweet‑potato and pork mixture, cover with a lid, and cook 15‑20 minutes, stirring every 5 minutes. Add a splash of water if the pan looks dry.

    Time: PT20M

    Temperature: Medium heat

12. Assemble Burrito Bowls (Cook Day)

    In a bowl combine cooked rice, shredded lettuce, cherry tomato halves, corn, black beans, shredded pork, diced avocado, and shredded cheese. Top with salsa, sour cream, and cilantro if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

28 g

Carbohydrates

32 g

Fat

14 g

Fiber

5 g