Keeping our shopping trips to a minimum should be the key, and when you do go out, it's imperative you stock your shelves for awhile.
If you are one of those who likes to shop, grabbing a few items several times a week, I'd put that idea on the shelf.
Think of your shopping in 1-2 week spans. Grab larger meats to make delicious meals like this that will last for days.
- 1 boneless pork shoulder butt roast (5 to 6 pounds)
2 large onions, sliced
1 cup orange juice
1 cup lime juice
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper
4 loaves (1 pound each) French bread
3/4 cup butter, softened
1/2 to 1 cup yellow mustard
24 thin sandwich pickle slices
2-1/4 pounds sliced deli ham
2-1/4 pounds Swiss cheese, sliced
Cut sixteen 1-in. slits in pork; insert garlic slices. In a large bowl, combine the onions, orange juice, lime juice and seasonings. Pour 1-1/2 cups marinade into another large bowl; add pork and turn to coat with marinade. Cover and refrigerate for at least 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade.
Drain pork, discarding drained marinade. Place pork and reserved marinade in a shallow roasting pan. Bake at 350° until tender, 3-1/2 to 4 hours, basting occasionally. Let stand for 15 minutes before slicing.
Meanwhile, cut each loaf of bread in half lengthwise; flatten slightly. Spread cut side with butter; spread crust side with mustard. Cut pork into thin slices. Layer pickles, pork, ham and cheese over the mustard. Replace tops so buttered side is outward. Cut each loaf into sixths.
Cook in batches on a panini maker or indoor grill for 4-5 minutes or until bread is browned and cheese is melted.