Pulled Pork and Zoodles (AIP)

This post contains some affiliate links. This means that if you click through and decide to make a purchase, the price you pay stays the same but I might receive a small commission that goes towards keeping the blog running. Thank you for your support. 

This was a 'throw it all together out of leftovers' kind of a lunch that I made for my husband and I last week. But it was totally awesome. And it's more of an idea than an actual recipe - it's so simple to make. But I had to share it with you. 

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
Serves 2
2 courgettes/zucchini
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. 

Serve hot.

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. 

Want to have over a hundred great AIP recipes in your hands within seconds? The ebook Best of AIP 2016 is now out - A whopping 120 AIP recipes from all your favourite bloggers (including me!). Perfect to kick start your AIP cooking journey or just inspire you to try new things. And they've all been given the OK by Dr Sarah Ballantyne herself.  Go have a look here