Meal Prep 9/17/18

2.5 c brown rice

pork loin

1 package frozen peas

2 lbs carrots

5 mushrooms

onion

garlic

Place rice, 5 cups water, salt & garlic powder to taste in a saucepan.  Bring to a boil, then cover and cook on low for 45-50 minutes.  

Cook the pork with barbecue sauce and a can of Guinness in a crockpot set on high for 5 hours, then shred using two forks.  After shredding, I used a knife to cut the strips into bite-sized pieces.

Chop about 1/4 sweet onion and brown in some olive oil.  Add minced garlic and chopped carrots.  When carrots are almost cooked, add the frozen peas.  When peas are almost done, add chopped mushrooms.  

I made 10 lunches.  Each got 1/2 c rice, 1/2 c pulled pork, and 1 c vegetables.  There was some pork left over.