Leftover Pulled Pork Bowl
When I come home late, often times I do not have the time nor the energy to cook an elaborate healthy meal. This is one of my main motivations to take most of a Sunday to cook in bulk for the rest of the week. Throughout my Whole 30 adventures, I find that when I make several meals out of one recipe, I do not get tired of eating it over and over every day for a whole week. I will post the recipe for my Spicy Dry Rubbed Puled Pork soon, but tonight was a left over night from a previous day's cooking efforts. On leftover night, I usually use one pan; it makes for easy clean up, plain and simple. Set yourself up for success by always giving yourself a healthy option out of leftovers. Tonight's menu of leftover cooking is pulled pork that is cooked in the same pan as zucchini noodles. Simple, flavorful, and 100% Whole 30 complaint.
1 medium zucchini, spiralized into noodles
1/2 cup of left over Spicy Dry Rubbed Pulled Pork
2 tablespoons of coconut oil
salt and pepper to taste
green onion for topping
salsa for topping
First, I get out my spiralizer, cut off both ends of a zucchini, cut it in half and go on my merrily way to make my zucchini noodles. Check back in a few days for where I got my spiralizer and a basic zucchini noodle recipe.
In a pan, heat up the coconut oil over medium high heat. Once the oil is ready, toss in your zucchini noodles, and add some salt and peper to taste. Cook for about 5 minute (if you want them al dente/ little crunchy, only cook them for 3-4 minutes). Pull your noodles out, what ever oil is left over remains in the pan. Set into a bowl for serving.
Since your pan is hot, toss in your left over pulled pork. I cooked for about 7-8 minutes on medium high, and cooked until it became my desired level of crispy.
Once it is crisped up, I pull out the pork and put it on top of my cooked zucchini noodles. Top with fresh tomatoes, salsa and green onion. VOILA! Took all of 15 minutes to get a delicious meal of leftovers. All hail leftovers!
Meg's Afterthoughts: After a long day at work, the last thing I want to do is spend an hour cooking when all I want to do is crawl onto the couch and relax with my scruffy puppy-dog Jefferson. Left overs are the best way to cut corners but still eat very healthy. For those of you not wanting to eat Whole 30, this is great as a burrito bowl over brown rice, black beans and chopped romaine lettuce.