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I cook quite a few joints of meat so I often have some leftover in the fridge, to last me a few days. And by about the third day I'm often getting a bit bored thinking about how to use it up.
But this is a great little idea to have up your sleeve for using up any leftover cooked meats. It would work well with chicken, pork, even beef. The secret is to cut it up small, into strips, so it heats through quickly and thoroughly.
You could use pork that you've previously cooked in a marinade or pork that you've cooked plain, it's up to you.
Pulled Pork and Zoodles
1 medium-sized carrot
1 tbsp avocado oil
couple of handfuls of leftover pulled pork
pinch of garlic salt
First, trim the ends off the zucchini/courgette and slice them into thin, noodle-like strips with a peeler and a knife or a julienne peeler that does it all for you. Or a spiralizer, if you have one. Do the same for the carrot.
Heat the avocado oil in a large frying pan or wok and add the leftover pulled pork, breaking it up into smaller pieces with your fingers, as you drop it in. Stir-fry on a lowish heat for a few minutes, until the pork is heated through. Turn up the heat and the pork will start to turn crisp and more golden at the edges. Once the pork is heated through, add the vegetable strips and stir-fry everything together. They'll wilt down and cook through in 2-3 minutes. Add a pinch of the garlic salt and mix well.
Here's the julienne peeler I use to make the courgettes and carrots for this recipe - it's cheaper than a standard spiraliser and it's small too - so it's easy to stow away in a drawer if you're not using it.
I've entered this recipe into Phoenix Helix's AIP Recipe Roundtable - go have a look for more AIP meal inspiration...
Are you interested in paleo and AIP compliant curries, stir-fries, roasts, desserts and drinks? Check out my ebook SPICE, available to download in the Kindle store now, which contains over 90 recipes featuring herbs and spices on the autoimmune protocol.
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