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

Baked ham, egg & cheese bread rolls

You know me, I’m all about using stuff up and this recipe came about one lunch time when I, well, wanted to use stuff up. We were sick of the regular bread rolls and sandwiches we’ve been eating all summer holidays and, just before Christmas, things were a little tight, as they always are. 

I had four round bread rolls that were a little on the dry side. I put them in a baking tray lined with paper.

‘Pinching’ from the middle top of the bread rolls, pull out as the bread until a ‘bowl’ forms. (I usually pop bits of bread like this in the freezer for bread crumbs.)

I beat a couple eggs, added some chopped ham and topped the rolls with grated cheese. You could crack an egg straight into the bread roll but I’m not that big on eggs so if it’s mixed with something else I can tolerate them better.

Pop in a warm oven until cheese melts and rolls are golden brown. These would be perfect for a lunch box, lunch or a light dinner served with a side salad. You could go crazy with what you put inside them and it’s a great way to use up leftovers. Freeze them for later on to have on stand by. (Also great for a quick breakfast-on-the-go idea.)

Baked Ham, Egg & Cheese Rolls

• 4 round bread rolls
• 2 eggs, beaten
• 4 slices ham/bacon, chopped
• 1 cup grated cheese

1. Preheat oven to 170 deg C.
2. Place bread rolls on a baking tray lined with paper.
3. Scoop out inside of each bread roll until a bowl is formed.
4. Add chopped ham/bacon to beaten egg mixture and pour into bread roll.
5. Top with grated cheese and place in the oven.
6. Cook until cheese is melted and rolls are golden brown (approx 10-15 mins).

Ham & Pineapple Skewers with Rice Salad

Welcome to a new monthly feature in 2015, “The Ironing Chef”. I came up with the idea, while ironing one day believe it or not, when thinking about what to cook for dinner. I remembered the TV show “The Iron Chef” where they get one ingredient to cook 3 or 4 courses using standard pantry ingredients as well (and they have the really goofy voice overs in the Japanese version of the show). I’m forever making do with what I’ve got on hand but wanted to share how easy it easy to prepare simple meals using only what you’ve got. So many times I’d love to run down to the supermarket to pick up those extra few ingredients to make something but hold off and just use what I’ve got.

Ham & Pineapple Skewers on a Warm Rice Salad

I had some leftover ham from Christmas, which I cut off the bone and froze. Being smack bang in the middle of summer here in Australia, the pineapples are beautiful at the moment so I had half a pineapple that needed using up as well.

The extra ingredients I grabbed from the pantry and fridge were as follows:

(1)  1 cup white rice

(2)  frozen vegetable mix of corn, peas, capsicum

(3)  last bit of wilted English spinach from the fridge

(4)  half a small tub of light sour cream

(5)  6 Butternut Snap Cookies

plus basic seasonings and sauces from the pantry.  Not everyone is going to have these same ingredients but it’s about using what you do have. If you have frozen broccoli, for example, use that. Or use leftover cake or biscuits of any kind to add to a dessert. Ice cream, cream, Greek or flavoured yoghurt is also good to use in desserts. Rice or pasta, it makes no difference.

I put the rice onto boil and cut the pineapple in half, saving one half for the dessert and cut the other half into chunks and threaded alternately onto a skewer with cubes of the leg ham. I used my sandwich press to cook the skewers.

Just before the rice was cooked, I added a handful of the frozen vegies plus the English spinach, finely shredded. I dressed the rice salad mixture with a mixture of sweet chilli and soy sauce, two ingredients which are always in my pantry.

Pineapple &

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Coconut Parfait

We’re not usually dessert eaters, except the kids might have a bowl of ice cream or an icy pole occasionally. (Usually they don’t eat all their dinner so there’s no treats.) I decided to make a dessert using the other half of the pineapple and layer it with crunchy biscuit crumbs and a little sour cream. I wasn’t sure how the sour cream would go but you wouldn’t believe it. I found one solitary ready made meringue stuck up the back of the pantry which I crumbled into the sour cream. I also added a couple drops of coconut essence to the sour cream (another pantry staple of mine) but you could leave it out if you like or add shredded coconut. Let your imagination go wild. (I’ll let you in to a little secret. I couldn’t believe my luck when searching the pantry to see what I could use when I found a pineapple jelly/jello. It was my intention to have a layered parfait with jelly, sour cream and the biscuit crumbs. I put the fresh pineapple into the jelly and it didn’t set because of the natural enzymes that occur in things such as fresh pineapple, kiwi etc. Bugger! I salvaged the pineapple and tossed the jelly but that’s the way it goes. That’s not the first time a disaster of that magnitude has happened in my kitchen!)

So, other than preparing the jelly earlier in the day (which didn’t work anyway), there wasn’t much to preparing this meal. I did make the dessert a little before dinner time and just let sit in the fridge. The meal came together really quickly and was very tasty and filling. Never underestimate what you’ve got lurking in the fridge, pantry or fridge and how it can be used. Rather than throw it away, think outside the box and use it up. Stay tuned for next month when I go into the deep, dark depths of my freezer and fridge to see what needs using up.

PS. I’m not much of a meal planner. I have done it over the years but I’ve developed a knack of looking in the fridge that morning and working out what we’ll be having for dinner. Either way, whatever works for you.

18 ways to use ham leftovers

 

If you’re like me, you could quite possibly be sick of the sight of leg ham at this time of the year. There’s nothing like a beautiful smoky, half or full leg of ham at Christmas time but after a couple days straight of eating it, I get a little over it. It really is the most economical way to buy ham now and at any time of the year. I think I only paid about $5.99 per kilo for the most delicious leg ham.

That plastic tasting rubbish you buy from the deli counter of the supermarket is usually around the $20 per kilo mark and doesn’t taste like ham at all. I’m going to cut my ham into large chunks and freeze a couple pieces for sandwiches and salads throughout the summer but I’ve come up with 18 ways to use ham leftovers. (PS Any recipe that has bacon can be easily replaced with ham.)

 

 

Baked Ham & Asparagus Pastry Rolls

 

 

Split Pea & Ham Soup

 

 

 

Mediterranean Mini Quiches

 

 

 

Ham & Corn Savoury Slice

 

 

Crustless Quiche

 

 

 

Individual Omelettes

 

 

 

Savoury Fritters

 

 

 

Ned Kelly Pies

 

 

Croque Monsieur

 

 

Broccoli, Ham & Mozarella Baked with Eggs

 

 

 

Potato & Ham Chowder

 

 

 

Ham & Cheese Scones

 

 

Ham & Cheese Croquettes

 

 

Ham & Corn Salad

 

 

Eggs Benedict

 

 

Ham & Beetroot Salad Bowl

 

 

Leg Ham Caesar Salad

 

 

 

Fried Rice

 

 

Ham & Cream Cheese "grissini style" Potato Sticks

My kids love the range of snacks from Healtheries, so much so, that one packet is never usually enough. I pop a pack of these Potato Stix, for example, in their lunch box which keeps them satisfied until they get home from school and then they’re starving again! For something a little more substantial for an After School Bite, I’ve come up with these Ham & Cream Cheese “grissini style” Potato Sticks. It keeps them going until dinner time.

I’m taking part in the Healtheries #snacksophere challenge currently being run over at Kidspot. 

Potato Stix are a crunchy, chicken flavoured potato and rice snack. (They also come in a Roast Potato flavour.) These are just one of the great products in the Healtheries range. They have 50% less fat than normal potato chips, are dairy free, contain no preservatives or artificial flavours or colours and no added msg.

You can go crazy with what you add to the cream cheese or just leave it on it’s own. Any kind of flavoured

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cream cheese spread, dip, hummus or chutney would work wonderfully with or without the cream cheese.

I added a small amount of sweet gherkin relish to some cream cheese.

To assemble, spread a small amount of cream cheese on a thin slice of ham and place the potato stick on the edge and roll up.

Serve immediately as the Potato Stix will go a bit soggy if left too long but if your kids are anything like mine, they won’t last that long. And why should the kids have all the fun? For a grown up version to serve as a snack with drinks why not wrap with thinly sliced prosciutto spread with a little vintage cheese spread, quince paste or olive tapenade. You’ll love them just as much as I did.

Disclaimer: This blog post forms one of three entries into the Kidspot Voices of 2014 Healtheries #snackosphere challenge. I was given a selection of Healtheries snack foods to try. All opinions and photos are my own.