Leftover Cider-Braised Pork Bowl with Garlic Sweet Potato Mash and Green Beans

Mince 3 cloves of garlic and thinly slice 1/4 cup of yellow onion.

Shred 12 oz of the cider-braised pork shoulder that was prepared during the Sunday batch cooking session.

In a medium skillet over medium heat, combine 1/2 cup apple cider, 1/4 cup chicken stock, 1/4 cup sliced yellow onion, 1 tbsp whole grain mustard, and 1 tsp honey. Simmer for 5-6 minutes until the liquid reduces by half.

Add the shredded pork and 2 sprigs of fresh thyme to the skillet. Increase heat to medium-high and toss to coat the meat in the glaze. Cook for 5-7 minutes, allowing the pork to crisp slightly at the edges while it absorbs the flavors.

While the pork is glazing, place 1 lb of the garlic sweet potato mash (from Sunday prep) into a small saucepan. Add 1/4 cup whole milk and 1 tbsp unsalted butter. Heat over low for 5-8 minutes, stirring frequently until the mash is creamy and steaming.

In a separate small pan, melt the remaining 1 tbsp unsalted butter over medium heat. Add 6 oz of the pre-cooked green beans and the 3 cloves of minced garlic. Sauté for 3-4 minutes just until the beans are heated through and the garlic is fragrant.

To assemble the bowls, divide the garlic sweet potato mash between two bowls. Top the mash with the glazed shredded pork and any remaining sauce from the skillet. Serve the garlicky green beans on the side of the bowl for a complete meal.