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