Getting to the end of January can be tough, as most of us are wiped out financially from the excesses of Christmas, not helped by an early December pay. As I freelance, I’m kinda used to budgeting and haven’t felt the pinch as much this time around, but when those cheques aren’t coming in, I definitely do. And when those times hit, I cook as economically as I can.
One thing I do is cook big on the weekends to leave me with lots of leftovers to munch on in the week. Now I don’t like to eat the same thing day in day out – I like something that can be adapted easily to keep things interesting and my slow roasted paprika pork recipe is perfect for this. The slow cooking of the meat will make it so unbelievably tender that the meat will effortlessly pull apart.
For the first of the meals I’ll have the pork sliced, served on a bed of roasted vegetables, and for leftovers I like to have it pulled for textural difference and filled in a wrap. This makes the tastiest of lunches, or you could, of course, simply reheat exactly what you had, but as said, I like changing things up a bit.
Pulled Pork Unwrapped
When it comes to the wrap I try and reuse as much of the previous meal as I can, in this case: pepper; onion; and, of course, the meat. I like to use one of the items slightly differently such as pickling a fresh onion. I always look out for cheap deals at the supermarkets too – Tesco currently have 2 x 700grams of pork shoulder for £6. If you have a market nearby try to shop as much as you can there, as vegetables are more often cheaper to buy.
All in, the entire roast meal and wraps comes in at under £10 and makes about 2 main meals and 2 wraps. Those takeaway tubs make great, free, lunch boxes to store leftovers in. There are other economical meals that you can get out of this recipe too – like it wouldn’t take much to turn it into a ragu on pasta.
So, that’s my leftover lunch, what’s yours?
[gmc_recipe 8522]
This recipe is in collaboration with Most Wanted’s Leftover Lunches project.
Disclosure: Food I Fancy received compensation for the ingredients and recipe development.
Great idea, Tash. I think curries make good leftovers as the flavours intensifies the next day or so.
Hi Jan – totally agree, they reheat well too.
Sounds really tasty and if you put it all in the slow cooker for 8 hours, it would save even more money 🙂
Love the idea for wraps, funnily enough we had pulled pork on Sunday and I ate it up on Monday night, but next time I am definitely going to try it in a wrap with some avocado and have a go at the onions you’ve made yummy
You know, I must get me one of these slow cookers – lots of people have been mentioning them recently and I like that you can bung the ingredients in and not have to worry about it until done 🙂