Are you tired of the same old recipe routine? Look no further! We’ve got a deliciously diverse collection of 18 juicy, tasty shredded recipes to spice up your culinary game. Whether you’re in the mood for something classic and comforting or bold and adventurous, we’ve got you covered.
From slow-cooked BBQ chicken sandwiches to pulled pork tacos with pineapple salsa, these mouth-watering dishes are sure to please even the pickiest of eaters. And the best part? They’re all ridiculously easy to make! Just toss your ingredients into a pot or slow cooker and let the magic happen. So go ahead, get shredded, and take your taste buds on a wild ride!
Read on for our top 18 shredded recipes that are sure to become new family favorites…
Slow Cooker BBQ Shredded Chicken Sandwiches
Slow Cooker BBQ Shredded Chicken Sandwiches Recipe
Get ready for a delicious twist on classic chicken sandwiches! This easy-to-make recipe uses a slow cooker to tenderize chicken breasts in a sweet and tangy BBQ sauce, perfect for serving on a bun.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tbsp brown sugar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 hamburger buns
– Coleslaw, pickles, and any other desired toppings
Instructions:
1. In a slow cooker, whisk together ketchup, apple cider vinegar, brown sugar, smoked paprika, garlic powder, salt, and black pepper.
2. Add the chicken breasts to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
3. Shred the chicken with two forks and stir to combine with the BBQ sauce.
4. Split hamburger buns in half and toast.
5. Assemble sandwiches by spooning the shredded chicken onto the bun, followed by coleslaw, pickles, and any other desired toppings.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Pulled Pork Tacos with Pineapple Salsa
A twist on traditional tacos, this recipe combines tender pulled pork with sweet and tangy pineapple salsa for a flavor combination that’s sure to please.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup barbecue sauce
– 8-10 corn tortillas
– Pineapple Salsa (see below)
– Optional toppings: diced onions, cilantro, sour cream
Pulled Pork:
1. Preheat oven to 300°F.
2. Season the pork with salt and pepper.
3. Place the pork in a large Dutch oven or oven-safe pot and cover with barbecue sauce.
4. Cook for 6-8 hours or until the pork is tender and easily shreds with a fork.
Pineapple Salsa:
1. Combine 1 cup pineapple chunks, 1/2 cup red onion diced, 1 jalapeño pepper seeded and finely chopped, 1 tablespoon lime juice, and 1 teaspoon cilantro in a bowl.
2. Stir to combine and refrigerate for at least 30 minutes.
Assembly:
1. Shred the pulled pork with two forks and place onto tortillas.
2. Top with Pineapple Salsa and desired toppings.
3. Serve immediately and enjoy!
Cooking Time: 6-8 hours (pulled pork), 30 minutes (salsa)
Shredded Buffalo Chicken Lettuce Wraps
Elevate your snack game with these spicy and satisfying wraps, perfect for a quick lunch or dinner.
Ingredients:
– 1 pound cooked chicken breast, shredded
– 1/4 cup Frank’s RedHot sauce
– 2 tablespoons ranch dressing
– 8-10 large lettuce leaves
– 1/2 cup crumbled blue cheese (optional)
– 1 tablespoon chopped fresh cilantro (optional)
Instructions:
1. In a medium bowl, combine shredded chicken and Frank’s RedHot sauce. Mix until well coated.
2. Add ranch dressing to the chicken mixture and stir until combined.
3. Place a large lettuce leaf on a flat surface. Spoon about 1/4 cup of the buffalo chicken mixture onto the center of the lettuce.
4. Top with crumbled blue cheese and chopped cilantro, if using.
5. Fold the lettuce leaves in half to enclose the filling.
Cooking Time: 10 minutes (prep time: 5 minutes, cooking time: 0 minutes)
Asian-Inspired Shredded Beef Stir-Fry
A flavorful and quick stir-fry dish that combines the savory flavors of soy sauce, garlic, and ginger with tender shredded beef. Perfect for a weeknight dinner or lunch prep.
Ingredients:
– 1 lb beef brisket or chuck roast
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– 1 onion, thinly sliced
– 2 cups mixed bell peppers (any color)
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. Preheat a large skillet or wok over medium-high heat.
2. Add the olive oil, garlic, and ginger; cook for 1 minute, stirring constantly.
3. Add the shredded beef; cook until browned, about 3-4 minutes.
4. Add the onion and bell peppers; stir-fry until they start to soften, about 2-3 minutes.
5. Add the soy sauce; stir-fry until the vegetables are tender-crisp, about 1-2 minutes more.
6. Season with salt and pepper to taste.
7. Garnish with green onions and sesame seeds (if using).
8. Serve immediately.
Cooking Time: 15-20 minutes
Melt-in-Your-Mouth Shredded Lamb Shawarma
Transform your shawarma game with this tender and flavorful lamb recipe that’s sure to impress. Slow-cooked to perfection, the result is a rich, velvety texture that simply melts in your mouth.
Ingredients:
– 1 pound boneless lamb shoulder
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 pita breads
– Tzatziki sauce (store-bought or homemade), for serving
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat oil over medium-high heat. Add onion and cook until caramelized, about 5 minutes.
3. Add garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Add lamb shoulder and brown on all sides, about 5-7 minutes.
5. Transfer pot to oven and braise for 2 1/2 hours, or until lamb is tender and shreds easily with a fork.
6. Shred lamb with two forks and serve in pita breads with tzatziki sauce.
Cooking Time: 2 1/2 hours
Sweet and Spicy Shredded Jackfruit BBQ
Sweet and Spicy Shredded Jackfruit BBQ Recipe
Get ready to elevate your barbecue game with this sweet and spicy shredded jackfruit recipe! This plant-based twist on traditional pulled pork is a game-changer for vegans and non-vegans alike.
Ingredients:
– 1 can of young green jackfruit (14 oz)
– 1/4 cup apple cider vinegar
– 2 tablespoons brown sugar
– 1 teaspoon smoked paprika
– 1 teaspoon chili powder
– 1/2 teaspoon garlic powder
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. Drain the jackfruit and rinse it with cold water.
2. In a blender or food processor, combine apple cider vinegar, brown sugar, smoked paprika, chili powder, and garlic powder. Blend until smooth.
3. Add the blended mixture to the drained jackfruit and mix well.
4. Season with salt and pepper to taste.
5. Cook in a slow cooker on low for 6-8 hours or in a Dutch oven at 275°F (135°C) for 2-3 hours.
Cooking Time: 2-8 hours
Serve warm, garnished with fresh cilantro or scallions, if desired. This sweet and spicy shredded jackfruit BBQ is perfect for sandwiches, wraps, or as a topping for your favorite barbecue sides.
Shredded Carnitas Nachos Supreme
Elevate your nacho game with this decadent recipe featuring tender, slow-cooked carnitas, crispy tortilla chips, and a medley of creamy toppings.
Ingredients:
– 1 pound pork shoulder, cut into large chunks
– 2 tablespoons lard or vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 8-10 corn tortilla chips
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– 1/4 cup chopped fresh cilantro
– 1/4 cup sour cream
– 2 tablespoons salsa
– 2 tablespoons crumbled queso fresco (optional)
Instructions:
1. Preheat oven to 275°F.
2. In a large Dutch oven, brown the pork shoulder in lard or oil over medium-high heat, then add onion and garlic, cooking until softened.
3. Add oregano, salt, and pepper; cover and transfer to preheated oven. Cook for 2-1/2 hours or until tender.
4. Meanwhile, prepare toppings: warm tortilla chips in oven for 5 minutes, mix cheese, cilantro, sour cream, and salsa.
5. Shred the carnitas with two forks and assemble nachos by spreading pork over chips, topping with cheese mixture, and finishing with queso fresco (if using).
6. Bake for an additional 10-15 minutes or until cheese is melted and bubbly.
Cooking Time: Approximately 2 hours and 45 minutes
Lemon Garlic Shredded Turkey Sliders
Get ready to elevate your slider game with these bright and flavorful Lemon Garlic Shredded Turkey Sliders! A perfect combination of citrusy zing, savory turkey, and crunchy texture.
Ingredients:
– 1 pound cooked shredded turkey
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 4 hamburger buns
– Lettuce, tomato, and cheese (optional)
Instructions:
1. In a medium bowl, whisk together garlic, lemon juice, olive oil, Dijon mustard, salt, and pepper.
2. Add the shredded turkey to the bowl and toss until well coated with the lemon-garlic mixture.
3. Preheat a grill or grill pan to medium-high heat. Form turkey mixture into 4-6 patties, depending on desired size.
4. Cook sliders for 3-4 minutes per side, or until cooked through and slightly charred.
5. Assemble sliders with your choice of toppings and serve immediately.
Cooking Time: 10-12 minutes
Shredded Duck Confit with Crispy Skin
A classic French dish elevated by the addition of crispy skin, this confit recipe is perfect for special occasions or a cozy dinner at home.
Ingredients:
– 2 lbs duck leg and thigh
– 1 cup duck fat (or vegetable oil)
– 1/4 cup honey
– 2 tbsp orange marmalade
– 2 tbsp Grand Marnier
– 1 tsp salt
– 1 tsp black pepper
– Fresh thyme leaves
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a large Dutch oven, combine duck fat, honey, orange marmalade, and Grand Marnier.
3. Add the duck pieces, salt, and black pepper. Cover with a lid or foil.
4. Roast for 2 1/2 hours, or until the meat is tender and falls apart easily.
5. Remove from heat and let cool slightly. Shred the duck into bite-sized pieces using two forks.
6. Meanwhile, score the skin of the remaining duck legs in a diamond pattern. Roast in the oven at 425°F (220°C) for 20-25 minutes, or until crispy.
Cooking Time: 2 hours 30 minutes
Tandoori-Style Shredded Chicken Flatbread
Tandoori-Style Shredded Chicken Flatbread Recipe
A flavorful fusion of Indian and Middle Eastern cuisine, this Tandoori-Style Shredded Chicken Flatbread is a delicious twist on traditional flatbreads. Spiced with aromatic tandoori masala, the shredded chicken is cooked to perfection and served atop a crispy, buttery flatbread.
Ingredients:
• 1 pound boneless, skinless chicken breast or thighs
• 2 tablespoons plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon ghee or vegetable oil
• 2 teaspoons tandoori masala powder
• 1/4 cup chopped cilantro (optional)
• Salt and pepper, to taste
• 2 flatbreads (homemade or store-bought)
• Butter, for brushing
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together yogurt, lemon juice, ghee or oil, tandoori masala powder, salt, and pepper.
3. Add the chicken to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove the chicken from the refrigerator and cook according to your preferred method (grilling, baking, or pan-frying). Shred the cooked chicken into bite-sized pieces.
5. Brush the flatbreads with butter and bake in the oven for about 10-12 minutes, or until crispy and golden brown.
6. Assemble the flatbread by placing a portion of the shredded chicken on each bread, garnished with cilantro if desired.
Cooking Time: 45-50 minutes (including marinating time)
Shredded Korean Beef Bibimbap Bowls
Experience the bold flavors of Korea with this easy-to-make bibimbap recipe, featuring tender beef and a variety of colorful vegetables.
Ingredients:
– 1 lb beef (such as ribeye or sirloin), sliced into thin strips
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 cloves garlic, minced
– 1 cup vegetable oil
– 1 cup mixed vegetables (such as bean sprouts, zucchini, carrots, and mushrooms)
– 4 cups cooked white rice
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish
Instructions:
1. In a large skillet or wok, heat 1 tbsp of vegetable oil over medium-high heat.
2. Add the beef strips and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add remaining 1 tbsp of vegetable oil. Add mixed vegetables and cook until tender, about 5 minutes.
4. In a small bowl, whisk together Gochujang, soy sauce, brown sugar, and garlic. Pour into the pan with vegetables and stir to combine.
5. Add cooked beef back into the pan and stir to combine with the vegetable mixture.
6. Divide cooked rice among four bowls. Top each bowl with the beef and vegetable mixture. Garnish with chopped green onions and toasted sesame seeds.
Cooking Time: 20-25 minutes
Mongolian Shredded Pork Noodles
Savor the bold flavors of Mongolia with this hearty and comforting noodle dish, featuring tender shredded pork, savory soy sauce, and crunchy vegetables.
Ingredients:
– 1 lb pork shoulder, boneless
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 1 cup scallions, thinly sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sesame oil
– 8 oz noodles (rice or egg-based)
– Salt and pepper to taste
Instructions:
1. Cook noodles according to package instructions; set aside.
2. In a large skillet, heat oil over medium-high. Add pork shoulder and cook until browned on all sides, about 5 minutes.
3. Add mushrooms, scallions, garlic, soy sauce, oyster sauce (if using), and sesame oil. Stir-fry for 2-3 minutes or until vegetables are tender.
4. Shred cooked pork with two forks; add back to skillet and stir-fry for another minute.
5. Combine noodles with pork mixture and season with salt and pepper.
6. Serve hot, garnished with additional scallions if desired.
Cooking Time: 30-40 minutes
Shredded Chicken Enchilada Casserole
A twist on the classic enchilada recipe, this casserole combines tender shredded chicken, creamy cheese, and flavorful tortillas for a satisfying and easy-to-make meal.
Ingredients:
– 1 lb cooked chicken breast, shredded
– 1 can (10 oz) of enchilada sauce
– 6-8 corn tortillas
– 2 cups shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine the shredded chicken, enchilada sauce, and salt and pepper to taste.
3. Arrange half of the tortillas in the bottom of a 9×13-inch baking dish.
4. Pour the chicken mixture over the tortillas, followed by half of the shredded cheese.
5. Repeat layers: tortillas, chicken mixture, and cheese.
6. Top with remaining cheese and sprinkle with cilantro.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Smoky Shredded Brisket Grilled Cheese
Elevate your grilled cheese game with this rich and savory combination of slow-cooked brisket, melted cheddar, and crispy bread.
Ingredients:
– 1 cup shredded smoked brisket (see note)
– 2 slices of artisanal bread
– 2 tablespoons unsalted butter, divided
– 1/4 cup grated cheddar cheese
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Butter one side of each bread slice.
3. Place one bread slice, butter-side down, on the grill.
4. Top with shredded brisket, cheddar cheese, and a dollop of Dijon mustard.
5. Place the second bread slice, butter-side up, on top.
6. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
7. Carefully flip and cook for an additional 2 minutes.
8. Serve immediately and enjoy!
Cooking Time: 4-5 minutes
Shredded Chipotle Beef Tacos with Avocado Crema
This recipe combines the bold flavors of chipotle peppers with tender beef and creamy avocado for a unique twist on traditional tacos.
Ingredients:
– 1 lb beef (such as flank steak or skirt steak), sliced into thin strips
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp chipotle peppers in adobo sauce, finely chopped
– 8-10 corn tortillas
– Salt and pepper, to taste
– Avocado Crema (recipe below)
Avocado Crema:
– 3 ripe avocados, diced
– 1 lime, juiced
– 1/2 tsp salt
– 1/4 cup heavy cream
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, onion, garlic, cumin, chili powder, and chipotle peppers. Add beef strips and marinate for at least 30 minutes.
3. Grill beef for 5-7 minutes per side, or until cooked through. Let rest before slicing into thin strips.
4. Warm tortillas by wrapping in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with sliced beef, Avocado Crema, and any desired toppings (such as diced tomatoes, shredded lettuce, or crumbled queso fresco).
6. Serve immediately.
Cooking Time: 45 minutes
Thai Coconut Curry Shredded Chicken
This aromatic Thai-inspired curry is a perfect blend of creamy coconut milk, savory spices, and tender shredded chicken. Serve over rice or noodles for a satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 2 tablespoons Thai red curry paste
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pan, heat 1 tablespoon of oil over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pan and set aside.
3. Reduce heat to medium and add remaining 1 tablespoon of oil.
4. Add onions, garlic, and ginger; cook until onions are translucent, about 3-4 minutes.
5. Stir in curry paste, cumin, turmeric, salt, and pepper. Cook for 1 minute.
6. Pour in coconut milk and bring to a simmer.
7. Return chicken to pan and stir to coat with sauce. Simmer for 10-12 minutes or until chicken is tender.
8. Taste and adjust seasoning as needed.
9. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: Approximately 20-25 minutes.
Shredded Pork Ragu over Creamy Polenta
Transform traditional ragu into a comforting, creamy delight by pairing tender pork with rich polenta.
Ingredients:
– 1 lb boneless pork shoulder, shredded
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 1 cup chicken broth
– 1 tsp dried basil
– Salt and pepper, to taste
– 2 cups polenta cornmeal
– 4 cups water
– 1/4 cup heavy cream
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the pork over medium-high heat until browned, about 5 minutes.
3. Add the onion and garlic; cook until softened, about 3 minutes.
4. Stir in tomato sauce, chicken broth, and basil. Bring to a simmer and cook for 10-12 minutes or until the sauce has thickened slightly.
5. Cook the polenta according to package instructions using 2 cups of water. Gradually add the remaining 2 cups of water, whisking constantly.
6. Stir in heavy cream and cook for an additional minute.
7. Serve the shredded pork over creamy polenta, topped with Parmesan cheese if desired.
Cooking Time: 30-35 minutes
Shredded Jamaican Jerk Chicken Poutine
Get ready to elevate your poutine game with this bold and flavorful recipe! Shredded Jamaican Jerk Chicken Poutine combines the classic Canadian dish with the vibrant spices of Jamaica.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp jerk seasoning
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– 1 cup poutine gravy (store-bought or homemade)
– 4-6 poutine fries (preferably curd-covered)
– Chopped scallions and cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together jerk seasoning, onion, garlic, and chicken breasts.
3. Bake chicken for 25-30 minutes or until cooked through.
4. Shred chicken into bite-sized pieces.
5. Warm poutine gravy according to package instructions.
6. Assemble poutine by placing fries in a bowl, topping with shredded jerk chicken, and drizzling with warmed poutine gravy.
7. Sprinkle mozzarella cheese on top and garnish with chopped scallions and cilantro.
Cooking Time: 30-35 minutes
Summary
Get ready to shred your way through mealtime with these 18 mouthwatering recipes! From classic slow-cooked BBQ chicken sandwiches to international-inspired dishes like Korean beef bibimbap and Mongolian pork noodles, there’s something for every occasion. Try pulled pork tacos with pineapple salsa, shredded buffalo chicken wraps, or melt-in-your-mouth lamb shawarma. Whether you’re in the mood for spicy jackfruit BBQ or creamy polenta ragu, this collection has got you covered. So go ahead, get shredding, and enjoy a culinary adventure like no other!
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