Freezer Meal Prep

Ingredients

• 2 lb Pork Shoulder (trimmed, cut into 2‑inch cubes)
• 1.5 lb Pork Tenderloin (whole, will be divided for two dishes)
• 4 Yellow Onion (diced; 3 for carnitas, 1 for salsa verde)
• 3 Garlic Cloves (minced)
• 2 tbsp Cumin Powder (ground)
• 0.25 tsp Red Pepper Flakes (adjust for heat)
• 1 tsp Black Pepper (freshly ground)
• 2 cup Salsa Verde (store‑bought or homemade tomatillo salsa)
• 1 Lime (half juiced for salsa verde; juice only)
• 1 Orange (half juiced for salsa verde; juice only)
• 0.5 tbsp Chili Powder (for salsa verde seasoning)
• 0.5 tbsp Oregano (dried)
• 0.5 tsp Salt (kosher or sea salt)
• 0.5 cup Whole Berry Cranberry Sauce (canned, unsweetened if possible)
• 2 tbsp Dijon Mustard (smooth)
• 1 Onion Soup Mix Packet (dry packet, adds flavor to cranberry Dijon sauce)
• 2 tbsp Olive Oil (for searing and baking)

Instructions

1. Chop Aromatics

   Dice all four yellow onions and mince the three garlic cloves. Set aside in separate bowls for each dish.

   Time: PT5M

2. Prepare Carnitas Seasoning

   In a small bowl combine 1 tbsp cumin, 1/4 tsp red pepper flakes, 1 tsp black pepper, and 1/2 tsp salt.

   Time: PT2M

3. Assemble Slow‑Cooker Carnitas

   Place the pork shoulder cubes in the slow cooker. Add 2 diced onions, 2 minced garlic cloves, the carnitas seasoning, the juice of half the lime and half the orange, and 1 cup of salsa verde. Stir to coat.

   Time: PT3M

4. Cook Carnitas

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

   Time: PT8H

5. Make Salsa Verde Taco Seasoning

   In a bowl combine the remaining 1 tbsp cumin, 1/4 tsp red pepper flakes, 1 tsp black pepper, 1/2 tbsp chili powder, 1/2 tbsp oregano, and 1/2 tsp salt.

   Time: PT3M

6. Season Salsa Verde Pork

   Slice the pork tenderloin into 1‑inch strips. Toss with the salsa verde taco seasoning, the juice of the remaining half lime and half orange, and the remaining diced onion and garlic. Let sit for 5 minutes.

   Time: PT5M

7. Cook Salsa Verde Pork

   Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add the seasoned pork strips and sauté 8‑10 minutes, stirring occasionally, until cooked through and slightly caramelized.

   Time: PT15M

   Temperature: medium‑high

8. Prepare Cranberry Dijon Sauce

   In a small bowl whisk together 0.5 cup whole‑berry cranberry sauce, 2 tbsp Dijon mustard, and the packet of onion soup mix until smooth.

   Time: PT3M

9. Cook Cranberry Dijon Pork

   Pat the remaining half of the pork tenderloin dry, brush with 1 tbsp olive oil, then spread the cranberry‑Dijon sauce over it. Place on a baking sheet and bake at 400°F for 20 minutes, or until internal temperature reaches 145°F.

   Time: PT20M

   Temperature: 400°F

10. Portion and Freeze

    Divide the carnitas, salsa verde pork, and cranberry‑Dijon pork into six equal Tupperware containers. Label each with the dish name and date, then place in the freezer.

    Time: PT5M

11. Cleanup

    Wash knives, cutting board, bowls, skillet, baking sheet, and any utensils used. Wipe down countertops.

    Time: PT20M

Nutrition Facts

Calories

300

Protein

20g

Carbohydrates

15g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Pork Shoulder: pork butt
• Instead of Pork Tenderloin: chicken breast
• Instead of Yellow Onion: white onion
• Instead of Garlic Cloves: garlic powder
• Instead of Cumin Powder: chili powder
• Instead of Red Pepper Flakes: cayenne pepper
• Instead of Black Pepper: white pepper
• Instead of Salsa Verde: tomatillo sauce
• Instead of Lime: lemon juice
• Instead of Orange: store‑bought orange juice
• Instead of Chili Powder: paprika
• Instead of Oregano: Mexican oregano
• Instead of Salt: table salt
• Instead of Whole Berry Cranberry Sauce: homemade cranberry sauce
• Instead of Dijon Mustard: whole grain mustard
• Instead of Onion Soup Mix Packet: homemade onion seasoning
• Instead of Olive Oil: vegetable oil

Equipment Needed

• Chef's Knife
• Cutting Board
• Mixing Bowls
• Measuring Spoons
• Slow Cooker
• Large Skillet
• Baking Sheet
• Aluminum Foil (optional)
• Juicer or Reamer (optional)
• Tupperware Freezer Containers
• Timer or Stopwatch (optional)

Critical Steps — Do Not Skip

• Ensuring the pork is fully cooked to safe internal temperature (145°F).
• Shredding the carnitas after slow cooking so it becomes tender.
• Coating the pork tenderloin evenly with the cranberry‑Dijon sauce before baking.

Chef Tips from the Video

• Use fresh tomatillos for the salsa verde for a brighter flavor.
• Toast the cumin seeds briefly before grinding for extra aroma.
• For extra crispness, broil the carnitas for 3‑4 minutes after shredding.

Troubleshooting

Storage

Refrigerator: Store cooked portions in airtight containers for up to 4 days.

Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Room temperature: Do not store at room temperature; refrigerate or freeze within 2 hours.

Make-Ahead Tips

• All three dishes freeze well; reheat in the microwave or on the stovetop.
• If you plan to eat within 2 days, keep the portions in the refrigerator instead of the freezer.

Frequently Asked Questions