Got some leftover pork loin or pork chop? Then get cookin’ on this recipe, we know you’re going to love this recipe for Pork Cauliflower Rice Skillet, seasoned with garlic, smoked paprika, and oregano and filled with veggies, some protein and good healthy fats. You can swap leftover pork for whatever protein you have such as shredded chicken, beef, fish or seafood, or use a combo of them all for a tasty jambalaya-inspired dish!
Prep Time: 5 minutes
Cooking Time: 20 minutes
2 tablespoons ghee or butter
6 ounces of leftover pork loin or chop, shredded or diced
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 tablespoon smoked paprika
1 teaspoon dried oregano
1 whole scallion, minced
3 cups of cauliflower rice
½ cup cremini mushrooms, sliced
1 cup crushed tomatoes
1 small avocado, peeled & diced
1 tablespoon avocado oil
Add ghee or butter to a cast-iron skillet and bring to medium heat.
Add shredded pork and season with sea salt, black pepper, garlic powder, smoked paprika and dried oregano. Stir in the minced scallion.
Add the sliced cauliflower rice and toss with the pork until it begins to soften, about 3 minutes.
Add sliced mushrooms and reduce heat to medium-low, and sauté until the mushrooms are soft, about 5 minutes.
Stir in crushed tomatoes and simmer for about 10 minutes.
Remove from the heat, stir in diced avocado and garnish with avocado oil, storing any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 7