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

Herb fried pork steaks

Nothing gives me a bigger buzz than if someone compliments my cooking. Except when its one of my kids. My daughter (the fussy one) has complimented me on my baking or sweets (sometimes) but its my son who is the good eater and is always saying how much he likes my food. He doesn’t see food as a ‘currency’ to manipulate me or to avoid eating. He is just hungry and loves what I cook.

I had planned on cooking these pork fillet steaks Panko crumbed like a schnitzel but time was getting on and I remembered the Chicken Fried Steak that is so popular in the States. When I first heard of it when I was there I was thinking “is it chicken or is it steak?”. What is this “chicken fried steak” everyone speaks of? When I tried it, I couldn’t quite get my head around it nor the white ‘gravy’ but it was pretty good. To save me a bit of time, I decided not to crumb the pork this night but dip the steaks in beaten eggs flavoured with herbs and then dredged in flour, then repeat.

The result was a delicious, crunchy flavoursome pork steak which made my son say that if I was ever in a cooking competition again, I have to cook this. Can’t get better than that. And I’m dying to try this again with chicken (or is that beef)?

Herb Fried Pork Steaks

• pork fillet or leg steaks, flattened
• eggs, beaten
• selection of herbs (eg parsley, basil, sage, thyme, oregano or whatever else you have on hand)
• plain flour
• salt and pepper
• oil for frying

1. Add the finely chopped (or herbs in a tube) to the beaten eggs.
2. Add salt and pepper to flour.
3. Dust steak in flour and then dip in egg.
4. Dust in flour again.
5. Heat oil in pan for shallow frying to a medium heat. 
6. Fry steaks until golden on both sides. 
7. Drain on absorbent paper.
8. Serve with mashed potato and vegetables.

Spanish Pork Potatoes & Chorizo

Nothing like a warm, hearty stew to warm you at night and this slow cooker meal hit the spot. I used pork forequarter chops, with the bone in, for this. The cheaper cut of meat for the slow cooker or stewing, the better. The meat just falls off the bone and is tender and soft. There’s just something about potatoes and chorizo. They nearly go together as well as chocolate and peanut butter (oh no, did I mention that again).

Spanish Pork Potatoes & Chorizo

2 pork forequarter chops (or other cut of pork suitable for slow cooking)
3 medium potatoes, quartered
1 chorizo sausage, sliced
1 can diced tomatoes
1 medium onion, diced finely
1 tbs olive oil
2 cloves garlic
2 tbs red wine vinegar (or any wine vinegar)
1 cup chicken stock
1 tbs plain flour
1 tbs sweet paprika
6 sprigs thyme (or 1 tbs dried)
green olives (optional)
chopped parsley to serve

Pan fry the pork in the olive oil. Once browned, add to the slow cooker. Fry sliced chorizo in the same pan and once crispy, add to the slow cooker. Deglaze the pan with the wine vinegar, add the flour and stir for a couple minutes, the add the stock. Stir until thickened and add to the slow cooker. Add remaining ingredients. Cook on slow for 8 hours or on high for 4 hours (or in the oven for an hour and a half on 180 deg C). Add olives and chopped parsley to serve.

Serves 2.