What can I do with a half a pork roast that's only about 2 lbs?

[HappyGrace]

I think it will cook down too much to feed three people if I roast it, plus I don't want to waste a huge can of saurkraut on such a small amount.

 

Any ideas? :)

 

ETA: AND if I do roast it with carrots, onions and potatoes to add more bulk to the meal (and instead of kraut), what temp and for how long should I cook it?

 

I looked at it and I think I will have to roast it to burn off the fat and make it tender.

Edited March 11, 2011 by HappyGrace

[Luckymama]

Boneless or bone-in? Do you have 2lb or is it 1lb?

[EJCMom]

I would cook it in the crock pot with taco seasonings and then shred it and have shredded pork tacos. That way, you can stretch the pork with the taco goodies.

[HappyGrace]

Sorry, it is boneless.

[HappyGrace]

I thought of crock pot but it is too late-it is already almost 10 a.m. and I need to have it ready by 3:00 to eat before ballet and Awana.

[HappyGrace]

Just weighed it; it is 1 lb, 5 oz.

[Snickerdoodle]

You can cook it in the slow cooker and then shred it when it's done.

 

Then in a large skillet, fry some onions and peppers. Scramble in a bunch of eggs and when the eggs are cooked through add in the shredded meat. This makes a very nice filling for tortillas with cheese and lettuce.

[Luckymama]

Put it into the freezer for just a bit so it's easier to handle, then cut into thin strips. You can marinate the strips in whatever you'd like (we can't do asian food due to a soy allergy, so I marinate in Italian salad dressing or a citrus-herb mixture or vinegar/chili powder/garlic for southwest flavor), then stirfry with whatever veggies might go with the marinade. Serve with rice or tortillas or crusty bread and a salad.

[dirty ethel rackham]

Well, boneless pork roasts usually don't cook down very small, since they don't have a ton of marbling fat - at least none of the ones I have seen. A 2lb roast would be more than enough for a meal for the 5 of us (including 2 teen boys.) I don't know how big a serving you usually serve, but 3 oz cooked is recommended. My boys will eat about 5 or 6 oz.

 

I would just roast it in the oven - a little salt and pepper and either garlic or a sweet glaze. Now, we would serve it with bread dumplings, gravy, winter squash and a salad - but that is comfort food from childhood (minus the rutabaga that my mom always made.)

[HappyGrace]

Thanks-I think I will roast it because that's the easiest/quickest. How long and at what temp?

[angela in ohio]

If I need to cook a roast quickly, I sear it on all sides, then "roast" it with a tad bit of water or broth on the stove top in a covered pot on low. I add carrots and potatoes and seasonings after an hour or two, then cook until those are tender.

[dirty ethel rackham]

Our butcher recommends 325 degrees F for about 35 minutes per pound. We use a meat thermometer to check for doneness. Here is a handy chart but they say 350 degrees.

[HappyGrace]

Thank you so much-I'm going to sear, then roast according to the chart.

 

THANKS!