3 Dinner Roast Pork Shoulder. Delicious and cheap!

Perfect Roast Pork Shoulder

I think many folks are intimidated by a big hunk of meat like a boneless pork shoulder, but in reality, it’s one of the easiest things in the world to cook. It also happens to be inexpensive, and delicious.

My favorite combination!

Here’s a three-dinner plan (for four), to make the most of that big hunk of perfection!

First and foremost, is roasting up a great pork shoulder…

Easy Oven Pulled Pork: Good to Great in 4 Steps

Now, once you’ve let that bad boy chill in the fridge overnight, you can divvy it up for dinners you plan to make immediately, or vacuum-seal and freeze portions for quick dinners down the road.

On to the recipes…

Cubano sandwich Recipe

Roast Pork Cubano Sandwiches

Pulled Pork Tamales

Pulled Pork Tamales with Southwestern Bearnaise

Easy Brunswick Stew

Slow Cooker Brunswick Stew

Finally, here a new (to the blog, but an old favorite in my family) recipe, for a delicious, soul-warming stew that was built on making the most of what you had, in tough times.

Brunswick Stew is an iconic dish here in the south. Folks in the Georgia branch of my family tree know good Brunswick Stew when they see it and you best not mess it up! In the old days, it was usually an old, stringy chicken and a couple of wild rabbits, or fried squirrels (both of which are delicious, btw!)

This is a more “modern” version, that my father learned to make, as a young cook in Georgia. The slow-cooker touch is my own.


Slow Cooker Brunswick Stew

3 cups poached chicken, large cubed
3 cups large-cubed pork from roast recipe
2 cups pork stock
1 medium onion, diced
5 Yukon Gold potatoes, quartered
1 lb. frozen Butter beans
i lb frozen sweet corn
1 (24-ounce) can fire-roasted diced tomatoes
1/2 cup homemade BBQ Sauce
1 lemon, juiced

Add chicken and pork, to slow cooker. Top with stock, onion, potatoes, beans, corn, diced tomatoes, bbq sauce, and lemon juice.

Cook on low 8 hours. Stir well, and let rest at least 30 minutes with the heat off.

Serve warm with Texas Toast & Sesame Cilantro Slaw!

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How to make the best Cubano Sandwich (outside of Miami…)

Cubano Recipe

This is one of my favorite uses for left-over roast pork shoulder (and my all-time favorite sandwich!)

Cubano Sandwich 2Roasting a whole, boneless pork shoulder (or two) is a great way to stretch your grocery budget, and get several delicious meals in one.

I buy my shoulders in 2-packs at Cash & Carry for less than $30, and easily get 8-10 meals from them.

It’s really a great deal!

Now, just as an acknowledgement to all of my awesome Cuban readers, I know that you can’t get a “real” Cubano sandwich, outside of Miami (or Cuba, I would assume), as it’s very hard to find those very special Cuban rolls they use there.

That said, this recipe is, in my not-so-humble opinion, the best Cubano you can get…outside of Miami!

This recipe assumes you’re using leftovers from a previously roasted pork shoulder. To roast the perfect pork shoulder, see my recipe for Easy Oven Pulled Pork.

Slicing Roast Pork Shoulder

HomeChef Note: For the Cubanos, you don’t want your roast pork to be quite as “falling apart, as you do for pulled pork. Modify the cooking time to 8-10 hours, and just use salt and pepper, instead of a BBQ rub. Be sure to chill the roast overnight, before slicing.

Leftover Roast Pork Cubanos

For the stock:
1 tsp. ground cumin
1 tsp. dried oregano
2 cloves garlic, peeled and gently smashed with the side of your knife
1 small onion, sliced
1 cup fresh orange juice
1 lime, juiced
1 cup chicken stock
1 bay leaf
1/4 cup chopped cilantro

For the sandwich:
1/2 pound boneless pork shoulder, roasted & sliced
1 long Cuban bread roll (or 1/4 whole-wheat baguette)
3 tablespoons yellow mustard
4 slices of Swiss cheese
4 “sandwich slice” dill pickles
8 thin slices deli ham
Olive oil & butter

Greg Dupree

Combine all of the stock ingredients in a saucepan, whisk, and simmer until reduced by 1/3. Add pork roast slices, and heat until it just begins to simmer again, then remove from heat.

Making a Cubano Sandwich
Note: Though not part of the traditional recipe, I like to toast the bread, and put a little sear on the ham, before assembling.

To prepare sandwiches: split bread in half then layer the sandwich (in order) with mustard, cheese, pickles, ham, pork, salt & pepper to taste, then cheese again (the cheese glues it all together). I use whole wheat baguette because it’s the closest approximation to the Cuban rolls that I can find, here on the left coast.

Optional: drizzle a little of the reduced stock over the meat.

A “Plancha”, sometimes call a “panini press” is the key to a great Cubano! Don’t have one? Get one here!

To cook, heat a plancha or or a large cast iron grill pan over medium heat and lightly coat with equal parts butter and olive oil.

If you don’t have a plancha, place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomato-sauce work well).

What do you mean, you don’t keep bricks in your kitchen? 😉

Cubano sandwich Recipe

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Exclusive recipes, chef’s tips & tricks, and giveaways! I’ll also send you my FREE PDF, “Creating Your Signature BBQ Sauce” Don’t miss it… Sign Up Here!

Press down firmly and cook for 5 to 7 minutes per side (butter the top, before flipping) until the sandwich has compressed to about a third of its original size and the bread is super-crispy.

Cubano with Rice and Beans

Serve with homemade plantain chips, or black beans & rice (Moros e Christanos).

Buen provecho!

~Chef Perry

Chef Perry’s Guide to Creating Your Own BBQ Sauce

bbq chx (2)

Hey boys and girls!

Well, Valentine’s day has passed, and if you didn’t get your copy of my “Valentine’s Guide for Guys”, you’re just going to have to wait until next February. (Sorry!)

The good news is, that means it time for a new promotion!

This time, I’m offering my exclusive “Guide to Creating Your Signature BBQ Sauce!”

Available ONLY to Newsletter subscribers, and only for a short time. Sign up now to the free weekly newsletter, and you’ll get this PDF guide with your welcome email, in seconds!

From the basic elements of a bbq sauce, to recipes for regional favorites, to my own favorite recipes…they’re all in there!

Don’t miss out, get it now!

~Chef Perry

Bacon Wrapped Pickle Spears

Bacon Wrapped Pickles

Okay, this barely qualifies as a recipe, but these bacon wrapped pickle spears were so amazing that I had to post it. This is one of those recipes where the finished product far surpasses the sum of its parts.

The tart brine of the pickle, coupled with the salty-savory of crispy bacon, all dunked in a cool and creamy Ranch dressing.

Seriously, this was one of the best things I’ve tasted in a long time!

You’ll need (for as many as you want to make)…

  • 1 “Crunchy Dill” pickle spear
  • 1 slice of thin-sliced bacon (I like the double smoked apple-wood.)
  • You favorite brand of Buttermilk Ranch dressing, for dipping
  • 1 toothpick

Pre-heat your oven to 425F

Bacon Wrapped Pickles

Let the pickle spears drain on paper towels for 14-20 minutes, then wrap 1 spear in 1 slice of bacon, securing with a toothpick.

Bacon Wrapped Pickles

Lay the bacon-wrapped spears on a foil-lined baking sheet, and bake 12-15 minutes, or until the bacon has crisped, turning once.

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Cool and drain on paper towels, and serve warm with ranch dressing for dipping.

Bacon Wrapped Pickles

HomeChef Note: I’ve had a number of folks ask about using bleu cheese dressing (my favorite, too) instead of Ranch. Personally, I think the stronger flavor of the bleu might overwhelm the flavors on the bacon, but I plan to try it!


~Chef Perry

PS ~ If you’re as big a fan of the smoky pig strips as I am, be sure to check out…

Bacon A Home Chef's Guide
Just click the cover to learn more!


Don’t miss the Valentine’s Day Issue!

Chocolate Covered Strawberries
My Baby’s Chocolate Covered Strawberries!

Newsletter (the Valentine’s issue!) is going out in about an hour!

Some great recipes, videos, and tips in this one! Chocolate covered strawberries (and marshmallows!), beautiful breakfasts, and romantic dinners on the grill!

Don’t miss it, sign up now: http://eepurl.com/4nWG5

~Chef Perry

Guy’s Guide to Valentine’s Day Cooking

Valentines Guide for Guys
Click the cover for your guide!


Don’t find chili-mac particularly romantic?

Buffalo Wings don’t get your motor revvin’?

Chicken on a beer can doesn’t light your fire?

Print my free “Home Chef’s Guide to Valentine’s Day (for Guys!)” and leave it in his man-cave!

  • 17 Delicious Dessert, Dinner and Brunch recipes, with full color step-by-step photos, designed for all skill levels.
  • Key points on what really makes a meal “romantic”…besides the food!
  • Cooking Terms Glossary (just in case…)
  • PLUS…your Iron Chef can contact ME, personally, if they have any questions!

Act Fastthe  “Home Chef’s Guide to Valentine’s Day (for Guys!)” is only available for a couple of weeks each year.

Here’s just ONE of the delicious recipes from the free guide (as seen on AM Northwest this morning): Nutella Mug Brownies! Here’s the video from this morning’s segment on AM Northwest!

Click Image for Video


Nutella Mug BrowniesOne-Minute Nutella Mug Brownies

  • ¼ cup + 1 tablespoon Nutella
  • 1 Tbsp milk chocolate chips
  • 1 large egg, gently whisked
  • 2 Tbs all purpose flour, rounded
  • 2 Tbs homemade whipped cream (see guide)

Adapted from the recipe by Gemma Stafford

In a large microwavable mug add the Nutella and egg and whisk together.

Add flour and mix until you have a smooth batter. Then mix in the chocolate chips.

Microwave for roughly 45 seconds – 1 minute. (Microwave timing might vary). Keep a close eye on your mug while in the microwave so it doesn’t overflow or overcook.

Check your brownie at 40 seconds, if it feels firm to the touch it is done, proceed in 10 second increments if it is not done. When the brownie is set and firm on top it is done. Let the brownie cool and minutes before serving

Serve with some homemade whipped cream, or vanilla bean ice-cream, while it’s still warm. (Gemma cooked for 1 minute in her recipe)

Be sure to subscribe to my blog and eNewsletter, and get weekly updates with my latest recipes, Home Chef tips, and MY KITCHEN Outreach updates.

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Note to the guys: The management at SimplySmartDinnerPlans (that’s me) takes NO responsibility for this post being forwarded to you, left on your pillow, or stapled to your chest…especially if it came from your wife or girlfriend!

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Now, go cook real food!

~Chef Perry

The Home Chef
Click on the image to learn more about my HOME CHEF series!