Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Shoulder Butt Bone In 4 lb (serves 6 with leftovers) $1.99/lb (sale)
• Organic Red Cabbage 1 medium (about 2 lb), thin-sliced $2.49/lb
• Fresh Cut Red and Green Peppers with Onions Fajita Vegetable Mix Mild 2 bags (16 oz each) $5.00
• Fresh Tomatillo 1 lb, husked and rinsed $2.99/lb
• Organic Ginger Root 1 (about 2-inch) piece, grated $5.99/lb
• Simple Truth Organic® Garlic Bulbs 1 bulb (6 cloves used), minced $2.79
• Limes or oranges (not listed) 3 limes (or 2 oranges + 1 lime), juiced
• Honey or brown sugar (pantry) 2 tbsp
• Soy sauce (pantry) 3 tbsp
• Cumin + chili powder (pantry) 2 tsp cumin + 2 tsp chili powder
• Kosher salt + black pepper (pantry) Salt to taste + 1 tsp pepper
• Mayonnaise or plain yogurt (pantry) 1/2 cup (for slaw dressing)
• Apple cider vinegar (pantry) 3 tbsp
• Cilantro (optional) 1/2 bunch, chopped
• Tortillas (not listed) 18 small corn tortillas (or 12 flour)
• Oil (pantry) 2 tbsp

Instructions

1. Prep: Pat dry 4 lb pork shoulder. Cut into 3–4 large chunks (this speeds cooking). Mince 6 garlic cloves. Grate ~2 tbsp ginger. Juice 3 limes (or 2 oranges + 1 lime) to get about 1/2 cup citrus juice.
2. Marinate: In a bowl, whisk citrus juice + 3 tbsp soy sauce + 2 tbsp honey (or brown sugar) + 2 tsp cumin + 2 tsp chili powder + 2 tsp kosher salt + 1 tsp black pepper + minced garlic + grated ginger. Toss pork chunks in the marinade. Let sit 20 minutes at room temp (or up to overnight in the fridge).
3. Heat: Set oven to 375°F. Preheat grill to medium-high (or use a grill pan on the stove).
4. Grill for char: Grill marinated pork chunks 3–4 minutes per side (about 12–16 minutes total) until nicely browned/charred. (You’re not cooking through yet—just building flavor.)
5. Oven-finish: Transfer pork to a roasting pan. Pour any remaining marinade over the top plus 1/2 cup water. Cover tightly with foil and roast 30–35 minutes, until pork is very tender and reads ~195–205°F in the thickest part (or it pulls apart easily).
6. Shred: Rest pork 10 minutes. Shred with two forks, tossing with the pan juices. Taste and add salt if needed.
7. Slaw: Thin-slice 1 medium red cabbage (about 2 lb). In a big bowl whisk 1/2 cup mayo (or yogurt) + 3 tbsp cider vinegar + 1 tsp salt + 1/2 tsp pepper. Toss cabbage (and 1/2 bunch chopped cilantro if using). Let stand while you cook the peppers.
8. Peppers & onions: Heat 2 tbsp oil in a large skillet over high heat. Add 2 x 16-oz bags fajita pepper/onion mix. Sauté 8–10 minutes, stirring occasionally, until edges blister and veg is tender-crisp. Season with 1/2 tsp salt.
9. Tomatillo salsa (quick): Rough-chop 1 lb tomatillos. Blend (or finely chop) with a pinch of salt and a squeeze of lime; add a spoon of water if needed. Optional: stir in chopped cilantro.
10. Serve: Warm 18 corn tortillas (dry skillet or microwave under a towel). Build tacos with shredded pork + peppers/onions + crunchy slaw + tomatillo salsa.

Ingredients

• Kroger® Hardwood Smoked Polska Kielbasa Sausage Pork and Beef Link 14 OZ 3 packages (14 oz each) $3.99 (sale)
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 2 large onions, thin-sliced $5.49
• Organic Yukon Gold Potatoes 3 lb $4.99 (3 lb)
• Kroger® Fresh Trimmed Green Beans Bag 2 bags (12 oz each)
• Simple Truth Organic® Garlic Bulbs 1 bulb (4 cloves used), minced $2.79
• Butter (pantry) 6 tbsp
• Milk or sour cream (pantry) 1/2 cup milk (or 1/3 cup sour cream)
• Flour (pantry) 2 tbsp
• Beef or chicken stock (pantry) 2 cups
• Dijon mustard (pantry) 1 tbsp
• Worcestershire (pantry, optional) 1 tsp
• Oil (pantry) 1 tbsp
• Salt + pepper (pantry) Salt to taste + 1 tsp pepper
• Lemon (optional) 1/2 lemon for green beans

Instructions

1. Prep: Peel (optional) and cut 3 lb Yukon Gold potatoes into 1–2 inch chunks. Thin-slice 2 large sweet onions. Mince 4 garlic cloves. Trim 24 oz green beans if needed.
2. Cook potatoes: Put 3 lb potatoes in a large pot, cover with cold water, and add 2 tsp salt. Bring to a boil, then simmer 12–15 minutes until very tender. Drain well.
3. Sear sausage (stove): While potatoes cook, heat 1 tbsp oil in a large skillet over medium-high. Add 3 x 14-oz kielbasa links (whole or cut into large pieces). Brown 6–8 minutes total, turning to color all sides. Remove to a plate (cover loosely).
4. Onion gravy: In the same skillet, reduce heat to medium and add 2 tbsp butter. Add sliced 2 onions + 1/2 tsp salt. Cook 10–12 minutes, stirring, until deeply softened and golden. Add minced 4 garlic cloves; cook 30 seconds.
5. Thicken: Sprinkle 2 tbsp flour over onions; stir 1 minute. Slowly whisk in 2 cups stock. Add 1 tbsp Dijon + 1 tsp Worcestershire (optional) + 1/2 tsp pepper. Simmer 3–5 minutes until glossy. Return browned sausage to the gravy and simmer 3–5 minutes to heat through. Taste and salt as needed.
6. Mash: Return drained potatoes to the hot pot. Add 4 tbsp butter + 1/2 cup milk (or 1/3 cup sour cream). Mash until creamy. Season with salt and pepper to taste.
7. Green beans: In a second skillet or the microwave/steam basket, cook 24 oz green beans with a splash of water and a pinch of salt until crisp-tender (6–8 minutes sauté/steam). Finish with 1 tbsp butter and optional squeeze of 1/2 lemon.
8. Serve: Spoon mashed potatoes onto plates, top with sausage and onion gravy, and serve with buttery green beans on the side.

Ingredients

• Kroger® Fresh Natural Pork Shoulder Butt Bone In 3.5–4 lb $1.99/lb (sale)
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 2 large onions, sliced $5.49
• Simple Truth Organic® Garlic Bulbs 1 bulb (6 cloves used), smashed $2.79
• Organic Acorn Squash 3 medium (about 3.5–4 lb total) $1.99/lb
• Organic Rainbow Carrots Bunch (or Organic Carrots Bunch) 1 bunch, cut into 2-inch pieces $3.69 (or $2.99)
• Beer (not listed) 12 oz (1 bottle/can), amber or lager
• Chicken stock or water (pantry) 1 cup
• Apple cider vinegar (pantry) 1 tbsp
• Dried thyme or rosemary (pantry) 2 tsp
• Smoked paprika (pantry) 1 tsp
• Bay leaf (pantry, optional) 1
• Oil (pantry) 2 tbsp
• Salt + pepper (pantry) 2 tsp salt + 1 tsp pepper, plus to taste
• Butter (optional) 2 tbsp for squash

Instructions

1. Prep: Slice 2 large onions. Smash 6 garlic cloves. Cut 1 bunch carrots into 2-inch pieces. Halve and seed 3 medium acorn squash; cut into wedges (or roast as halves if you prefer).
2. Slow cooker (start): Season 3.5–4 lb pork shoulder all over with 2 tsp salt, 1 tsp pepper, 2 tsp dried thyme/rosemary, and 1 tsp smoked paprika.
3. Optional sear (stove, big flavor): Heat 1 tbsp oil in a large skillet over high heat. Brown pork 3–4 minutes per side (8–12 minutes total). Transfer to slow cooker.
4. Build braise: In the slow cooker, add sliced 2 onions, smashed 6 garlic cloves, and carrots. Pour in 12 oz beer + 1 cup stock/water + 1 tbsp cider vinegar. Add 1 bay leaf (optional). Nestle pork on top (or in the middle).
5. Cook: Cover and cook on HIGH for 4–5 hours or LOW for 7–8 hours, until pork shreds easily.
6. Roast squash (oven, near the end): Heat oven to 425°F. Toss acorn squash wedges with 1 tbsp oil + 1/2 tsp salt + pepper. Roast 25–30 minutes, flipping once, until browned and tender. Optional: dot with 2 tbsp butter for extra richness in the last 5 minutes.
7. Shred + sauce: Remove pork to a tray and shred. Skim excess fat from slow cooker liquid if desired. Return shredded pork to the slow cooker juices; taste and add salt/pepper as needed.
8. Serve: Spoon beer-braised pork and carrots into bowls/plates with roasted acorn squash on the side. Great with crusty bread (not listed) or over mashed potatoes if you want it extra hearty.