22 recipes using pulled meat

Pulled meat seems to be very popular these days. It’s a great alternative to cooking meat that might be a cheaper cut and the slower you cook it, the more tender it becomes so you can ‘pull’ it. Pulling the meat means you just grab two forks and start pulling it apart until it appears shredded. I love it in both summer and winter. It’s usually cooked in the slow cooker so you don’t heat up the kitchen. You can serve it in tortillas, on bread rolls, in tacos, topping nachos, with salad or cold on sandwiches. In winter time, it’s a hearty main meal served with all sorts of sides like mashed potatoes, rice, pasta, in stuffed potatoes, in enchiladas or burritos, in a savoury pie or with a huge side of crusty bread. A little goes a long way and you can use any kind of meat like pork, beef, chicken, leg ham, duck or lamb. Just remember, the cheaper the cut, the better. I hope you find some inspiration from this wonderful selection of recipes.

Slow Cooker Coffee Barbacoa Beef

Mexican Pulled Pork with Red Cabbage Salad

Slow Cooker Honey Balsamic Pulled Pork

Pulled Pork Pizza Puffs

Beer Braised Pulled Pork

Crockpot Honey Mustard Pulled Chicken

Slow Cooker Maple Pulled Pork

Mexican Pulled Chicken

Slow Cooker Italian Pulled Pork

Pulled Pork Nachos

Slow Cooked Pulled Brisket

Jerk Pulled Pork with Sweet Corn Cakes

Pulled Pork Sliders

Slow Cooked Shredded Beef Ragu Pasta

Slow Cooker Mexican Beef for Enchiladas

Slow Cooker Spicy Chipotle & Lime Shredded Beef

Shredded Mexican Beef Burritos

Shredded Beef Chilli Con Carne

Sweet Soy Sauce Shredded Chicken

Slow Cooker Shredded Chicken

Crockpot Cilantro Lime Chicken

Crockpot Caramelised Shredded Ham

Slow Cooker Greek Lamb with Garlic Sauce (Gravy)

In an attempt to get more (or at least some) order in my life and balance family, study, blogging, a wedding and a new relationship, I’ve been using my slow cooker for just about every meal these last few months. In fact, most of my meal planning incorporates the slow cooker. As well as being the perfect appliance for heart warming stews in winter, it is perfect for the warmer months as it won’t heat up the kitchen but it will cook a joint of meat, such as this lamb, just perfectly. This is how I cook lamb all the time. I’ve shared this Free Form Lamb & Potato Pie before plus using the lamb in wraps, but I thought I’d share the recipe on it’s own and how you can make the perfect sauce made with the juices.

It really couldn’t be any easier than throwing as many cloves of garlic you like in the bottom of the slow cooker (skin and all), place the lamb on top, sprinkle on oregano, salt, pepper and a dash of olive oil. That’s it! Just leave it to do it’s thing.

Once cooked, retrieve the garlic cloves and squeeze out the garlic. It’ll be soft like butter.

This delicious squishy mush will be used in the sauce for the meat. Put the meat aside to rest while you make the gravy.

Pour the juices into a saucepan and carefully skim off any excess fat. Make a paste from 2 tablespoons of flour with water until a smooth paste forms. Add this to the juices from the lamb and over a medium heat, stir until thickened. Adjust seasonings if required. Return the roasted garlic to the gravy.

The lamb may not be as crispy as if you cooked it in the oven but the meat will fall off the bone and be so full of flavour.

Serve with vegetables of your choice and besides the above recipes for using up the leftover lamb, stay tuned for another tasty recipe to come. Make use of your slow cooker as much as you can. Your evening meal is prepped in the morning, cooking all day which makes your job a lot easier come dinner time.

Slow Cooker Greek Lamb with Garlic Sauce

• leg or shoulder of lamb
• 5-6 cloves of garlic (no need to peel)
• 1 tablespoon of dried oregano
• 1 tablespoon of extra virgin olive oil
• salt & pepper

Garlic Sauce (Gravy)

• 2 tablespoons plain flour
• enough water to form a smooth paste
• juices and garlic from the lamb

1. In a slow cooker, place 5 to 6 cloves of garlic, unpeeled.
2. Place the joint of lamb on top of the garlic and sprinkle with the oregano, salt, pepper and olive oil.
3. Cook for 4 hours on high or 8 hours on low.
4. Once cooked, set the lamb aside and retrieve the garlic cloves, squeezing the soft garlic from the garlic peel.
5. Pour the juices from the lamb into a saucepan and carefully skim off any excess oil.
6. Make a smooth paste from the flour and water and add to the sauce pan with the soft garlic. (If you don’t have enough juices from the lamb add 1 cup of stock.)
7. Stir over a medium heat until sauce is thickened.
8. Serve with vegetables of your choice.

Korean Chicken (Dakdoritang)

 

It’s the 20th of the month which means its also the day to reveal our surprise recipe.

 This month I was given the lovely Dawn’s blog, “Spatulas on Parade“. If you need a blog for recipe inspiration or menu planning ideas, look no further than Dawn’s blog. I’ve been having a poke around all month and there were so many recipes to choose from. Main meals, desserts, vegan dishes plus many more to choose from. There are also different cuisines to choose like Mexican, Italian, Asian and a cuisine I’d like to try a bit more of, Korean.

The dish I chose was a Korean Chicken and Vegetable stew called “Dakdoritang”.

It was a really tasty dish which used ingredients most of us have in our pantry. Chicken is also such a versatile ingredient but if you’re like me, sometimes you’re stuck for different ideas on how to use it. I used chicken breast in this but I’d love to try it with a whole chicken, cut into pieces. I think the flavour would be more intense and the chicken more juicy. Mine was a little dried out.

Don’t mind the steam!

Also, I started the recipe without the chilli because I was serving it to the kids and then I found some sausages in the freezer for them so I could’ve http://directory.northernontariobusiness.com/profile/414a7497190eaef6b5d75d5a6a11afcf/ added it after all. It would’ve been great with the extra bite. The Korean’s like to use a lot of sesame oil in their dishes and it added such a wonderful flavour. Dawn also has a Korean beef recipe on her blog I’m keen to try. Thanks Dawn for the inspiration and trust me, I’ll be back for me. Head on over to Spatulas on Parade for some fantastic recipes.

Korean Chicken (Dakdoritang)

Marinade:

• 3 TBSP soy sauce
• 1 TBSP sesame oil
• 3 gloves garlic, crushed
• 1/2 tsp chili powder
• 1/2 tsp black pepper
• 1/4 tsp red pepper flake
• 1 chicken breast

Marinade for 30 minutes.

 

Add marinade and chicken to a pot along
with:

• 1 lb potatoes diced
• 1 large onion diced
• 1 cup carrots shredded
• 1 tsp garlic powder
• 1 TBSP red pepper flake
• 2 TBSP soy sauce
• 2 tsp sugar
• 2 tsp sesame oil
• 1 TBSP ginger
• 2 cups vegetable broth (or chicken
  stock)
• 1 sweet red bell pepper
  diced
• 1/2 – 1 cup shredded
  cabbage

1. Cook on med
   for approximately 30 minutes.
2. Lower temp and cook for another
   15 minutes.
3. (Dawn has also done this in the crock pot
   on low for 4 hours.)

Serve over rice or noodles.

 

 

If you’d like to join in with the Secret Recipe Swap, head on over to Jetta’s blog, Hungry Little Girl and its not too late to join up. I can’t wait again until the 1st of March to find out who I’m going to stalk next month.