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Pork shoulder roast, boil-up style (pot roast?), second day. Hit the spot after a lazy Sunday 20 km jog.
View Diet Calendar, 16 September 2018:
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1539 kcal
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Fat: 84.10g | Prot: 90.10g | Carbs: 106.27g.
Breakfast: Kiwi Fruit, Pams Rolled Oats, Cinnamon, Anchor Cream, Brown Sugar, Country Soft Table Spread, Coffee (Instant). Lunch: Shotgun Strawberry Whey Protein. Dinner: Cooked Carrots (from Fresh), Boiled Potato, Pork Shoulder (Whole, Cooked, Roasted), Silverbeet. more...
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 Comments
OMG this looks awesome! How do you make it? :)
16 Sep 18 by member: J.T.M.
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Pretty basic one pot method, put the pork shoulder roast in 3/4 depth water and cook for a couple of hours, then add your fave veges and wait another hour. Add seasoning, etc. as you see fit. Crockpot works best but we don't have one at the moment.
16 Sep 18 by member: obesecret
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We don't shred the meat when it's done as there's usually enough left for the next day and we just top up the veg then cook that through.
16 Sep 18 by member: obesecret
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17 Sep 18 by member: J.T.M.
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