Pork packs are easiest when you plan by cooking method: quick-sear chops and cutlets, slow-cook shoulder or butt roasts, bake ribs, use ground pork and sausage for skillet meals, and save bones for broth.

Ingredients

• Pork chops, cutlets, shoulder steak, or pork tips
• Pork shoulder, Boston butt, loin roast, tenderloin, ham, or ribs
• Ground pork, chorizo, Italian pork, breakfast sausage, or bratwurst
• Bacon, bacon ends, jowl bacon, or Canadian bacon
• Pork hocks, neck bones, soup bones, or broth
• Vegetables such as greens, peppers, onions, carrots, cabbage, and sweet potatoes
• Sea salt, black pepper, garlic, herbs, paprika, mustard, vinegar, and lemon

Directions

1. Thaw one quick-cook cut, one slow-cook cut, and one ground or sausage item for the week.
2. Sear chops, cutlets, steaks, or tips hot and fast, then rest before slicing.
3. Slow-cook shoulder, butt, hocks, or bones with broth, vegetables, and herbs.
4. Use ground pork, chorizo, Italian pork, or sausage for skillets, eggs, stuffed vegetables, or meatballs.
5. Use ham, bacon, and leftovers for breakfast bakes, salads, soups, or lunch plates.