Broccoli and Dried Cranberries with Leftover Slow Cooker Pork Roast (Serves 1)
Stir-fried broccoli is something I like to eat once or twice per week. It goes especially well with leftover slow cooker pork roast.
Prep and cook time: 15 minutes
2-4 stalks of broccoli
1 small sweet yellow onion, sliced
Dried cranberries infused with apple juice
Directions: Rinse broccoli, cut florets from stalk, and cut big florets into bite-sized pieces. Clean up stalks and save in an air-tight container to make broccoli puree later. Melt one or two tablespoons of coconut oil in wok over medium heat. Add 1 or 2 tablespoons of coconut oil to a wok over medium heat and let it get hot. Chop onion into bite-sized pieces and let cook in hot oil, stirring occasionally for 3 or 4 minutes until soft. Add broccoli and stir to coat with coconut oil. Season with salt and garlic powder to taste. Add a splash of water, cover, and let cook for 5 minutes. Add another splash of water if the wok is too dry. Stir and add a handful of dried cranberries. Add some black pepper if you like. Cover and let cook another 5 minutes. Meanwhile, put one serving of leftover slow cooker pork roast on a plate (click here for recipe). Shred pork with a pair of forks. Heat pork in the microwave for 1 or 2 minutes. Transfer vegetables to a plate and cover with the hot, leftover, shredded pork roast. Enjoy!
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