Saturday night I heavily salted a 5+ lb. pork roast (got on sale for 99c/lb!) and put it in my roasting pan with a little water in the oven. Covered, set the oven to 275F, and when I woke up the next morning it was falling-apart tender.
I chopped a couple of onions and peppers and put them in a pan to saute with some bacon fat, then used to 2 forks to shred the pork roast into a big bowl. In my food processor I put a can of enchilada sauce (much cheaper than most similar sauces) and 2 drained/rinsed cans of black beans, and processed it together into a nice thick sauce.
Into the bowl of meat, I added the sauce, 2 cans of diced tomatoes, a can of corn, and another can of whole black beans, all drained, and mixed thoroughly. Then I added the onions and peppers which were were cooked but not soft, and a big handful of shredded cheddar cheese, and mixed again.
I pressed the mixture into my 9x13 glass baking dish (so pretty, with all those colors, through the sides!) and topped it all with a couple more handfuls of cheese.
When we got to the church it was heated in the oven until the cheese melted. I served it with a big bowl of full-fat sour cream on the side. I wish I would have taken pictures!
A couple of notes:
- Both the beans and the corn are carbier than most low carb plans allow. I mostly added the corn for the color, but it added nice little pops of sweetness among the spice. The carbs in a can of corn, divided among 20 servings, would add about 2gN of carbs per serving. I think that's worth it, you may not.
- The black beans, all told, added carbs also. If you do soy, you can use black soybeans instead. We don't, so I elected to use the real thing. Divided between 20 servings, that's another 3-4gN per serving. I could have probably omitted one of the cans in the sauce, I didn't want it to be drippy. But it would have saved some carbs.
- This would work equally well with chicken; I would have used chicken, in fact, if I hadn't found those pork roasts on sale for such a great price!
- I don't care for heat, at least not Mexican heat. (But I love horseradish - go figure!) I could have added a lot more spices rather than just going with what was in the enchilada sauce, but when serving a lot of people I opted to keep it a little milder. Maybe a jar of pepper flakes or a bottle of hot sauce on the side would be nice the next time I make this for a crowd.
I loved how the casserole looked, with the chunks of tomatoes, corn, peppers, and beans adding color. And there was a festival of textures and flavors in the mouth as well.
This is definitely something I will make again. For just the 2 of us, I will use lower carb options. But even as I made it yesterday, the carbs per serving are still very low, and it is a great satisfying complete meal!
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