When it comes to cooking, there’s nothing quite like a good shred. Whether you’re in the mood for something classic and comforting or adventurous and exotic, shredding meat can unlock a world of flavors and textures that will leave your taste buds doing the happy dance. In this article, we’ll be diving into 18 mouth-watering shredded recipes that are sure to become new favorites in your kitchen. From spicy tacos to slow-cooked barbacoa, and from savory casseroles to bold stir-fries, these recipes showcase the versatility and deliciousness of shredding meat.
Spicy Shredded Chicken Tacos
Add a kick to your taco Tuesday with this flavorful and spicy shredded chicken recipe!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup hot sauce (such as Frank’s RedHot or Sriracha)
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: shredded cheese, diced tomatoes, cilantro, avocado
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add the onion and garlic and cook until softened, about 3-4 minutes.
4. Add the hot sauce, cumin, smoked paprika, salt, and pepper to the skillet. Stir to combine.
5. Shred the cooked chicken with two forks and add it to the skillet. Toss to coat with the spicy mixture.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by spooning the shredded chicken onto a warmed tortilla, adding desired toppings.
Cooking Time: 15-20 minutes
Slow Cooker Shredded Beef Barbacoa
Slow Cooker Shredded Beef Barbacoa: A flavorful Mexican-inspired dish that’s perfect for a crowd. This recipe is a twist on traditional barbacoa, where tender beef simmers all day in a rich and spicy tomato-based sauce.
Ingredients:
– 2 pounds beef brisket or chuck roast
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: diced onions, cilantro, sour cream, salsa
Instructions:
1. In the slow cooker, combine beef, onion, garlic, chili powder, cumin, paprika, salt, and pepper.
2. Add the diced tomatoes and beef broth to the slow cooker. Stir to combine.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Shred the beef with two forks and stir back into the sauce.
5. Serve the barbacoa in tortillas with desired toppings.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Shredded Pork Carnitas with Citrus Marinade
Transform pork shoulder into tender, juicy carnitas infused with the bright flavors of citrus and spices.
Ingredients:
– 2 pounds pork shoulder, boneless
– 1/4 cup freshly squeezed orange juice
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. In a large ziplock bag, whisk together orange and lime juices, garlic, oregano, cumin, salt, and pepper.
2. Add the pork shoulder to the marinade, turning to coat evenly. Seal the bag and refrigerate for at least 4 hours or overnight.
3. Preheat oven to 300°F (150°C).
4. Remove the pork from the marinade, letting any excess liquid drip off.
5. Place the pork on a large baking sheet lined with parchment paper, leaving some space between each piece.
6. Roast for 2-1/2 hours, or until tender and easily shredded.
7. Using two forks, shred the pork into bite-sized pieces.
Cooking Time: 2-3 hours
Zesty Shredded Chicken Salad
This refreshing salad is a perfect blend of tangy and savory flavors, making it an ideal addition to your meal or picnic repertoire. With its zesty kick, you’ll be hooked from the very first bite!
Ingredients:
– 1 pound cooked chicken breast or thighs, shredded
– 1/2 cup mayonnaise
– 1/4 cup plain Greek yogurt
– 1 tablespoon Dijon mustard
– 1 teaspoon lemon juice
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/2 cup chopped fresh cilantro (optional)
Instructions:
1. In a medium-sized bowl, combine the shredded chicken, mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and paprika.
2. Mix until well combined and creamy.
3. Taste and adjust seasoning as needed.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
5. Just before serving, garnish with chopped cilantro if desired.
Cooking Time: 10 minutes (prep time only)
Shredded BBQ Pulled Pork Sandwiches
Shredded BBQ Pulled Pork Sandwiches Recipe
Summary: Tender pulled pork smothered in a sweet and tangy BBQ sauce, served on a soft bun – the perfect comfort food.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/4 cup apple cider vinegar
– 1/4 cup BBQ sauce
– 4 hamburger buns
– Coleslaw (optional)
Instructions:
1. Preheat slow cooker to low heat.
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, and onion powder. Rub the mixture all over the pork shoulder.
3. Place the pork in the slow cooker and cook for 8-10 hours or overnight.
4. Remove the pork from the slow cooker and shred with two forks.
5. In a separate bowl, whisk together apple cider vinegar and BBQ sauce. Add the shredded pork to the sauce and toss until coated.
6. Split the hamburger buns in half and place on a baking sheet. Warm in oven at 350°F for 5-7 minutes or griddle until toasted.
7. Assemble sandwiches by placing the pulled pork onto the bun, top with coleslaw if desired.
Cooking Time: 8-10 hours (slow cooker) + 5-7 minutes (buns)
Shredded Turkey and Avocado Wraps
A flavorful and healthy wrap filled with tender turkey, creamy avocado, and crunchy veggies.
Ingredients:
– 1 pound cooked turkey breast, shredded
– 2 ripe avocados, diced
– 1 cup mixed greens (lettuce, spinach, arugula)
– 1/4 cup chopped red bell pepper
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 large flour tortillas
Instructions:
1. In a medium bowl, combine the shredded turkey, diced avocado, mixed greens, and red bell pepper.
2. Drizzle with olive oil and season with salt and pepper to taste.
3. Lay a tortilla flat on a work surface. Spoon about 1/4 cup of the turkey-avocado mixture onto the center of the tortilla.
4. Fold the bottom edge up over the filling, then fold in the sides and roll the wrap into a neat package.
5. Repeat with the remaining ingredients to make three more wraps.
Cooking Time: None! This is a no-cook recipe perfect for a quick lunch or snack.
Shredded Beef Enchiladas with Red Sauce
This recipe combines tender shredded beef with creamy red sauce and wrapped it in tortillas for a flavorful and satisfying meal. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound beef brisket or chuck roast
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– Optional toppings: diced tomatoes, sliced black olives, sour cream
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, brown the beef over medium-high heat. Add onion and garlic; cook until softened.
3. Shred the cooked beef with two forks.
4. In a separate saucepan, warm the enchilada sauce over low heat.
5. Dip each tortilla in the warmed sauce, then fill with shredded beef and roll up.
6. Place the rolled tortillas seam-side down in a 9×13 inch baking dish.
7. Pour remaining sauce over the top and sprinkle with cheese.
8. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Shredded Chicken and Rice Casserole
A classic comfort food dish that’s perfect for a weeknight dinner or a weekend lunch. This easy-to-make casserole combines flavorful chicken, creamy rice, and savory seasonings in one delicious package.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups cooked white rice
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper to taste
– 2 tbsp butter
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine cooked chicken, rice, shredded cheese, milk, thyme, paprika, salt, and pepper. Mix well.
3. Grease a 9×13-inch baking dish with butter.
4. Add the chicken-rice mixture to the prepared dish and smooth out the top.
5. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Shredded Duck Confit with Orange Glaze
Rich and flavorful, this shredded duck confit is elevated by a tangy orange glaze, perfect for serving at your next dinner party or special occasion.
Ingredients:
– 1 pound duck legs
– 1/4 cup duck fat or vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh thyme
– 1 tablespoon honey
– 1 orange, juiced (about 2 tablespoons)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 275°F (135°C).
2. Season the duck legs with salt and pepper.
3. In a large Dutch oven or heavy pot, heat the duck fat or oil over medium-high heat. Sear the duck legs until browned on all sides, about 5 minutes per side.
4. Remove the duck from the pot and set aside. Add the garlic and thyme to the pot; cook for 1 minute.
5. Return the duck to the pot and add enough water to cover the meat. Cover the pot and transfer it to the preheated oven. Confit for 2-3 hours, or until the meat is tender and falls apart easily.
6. Remove the pot from the oven and let cool slightly. Shred the duck with two forks.
7. In a small saucepan, combine the orange juice, honey, and salt. Bring to a boil over medium heat; reduce the heat to low and simmer for 5 minutes or until thickened. Toss the shredded duck with the orange glaze.
Cooking Time: 2-3 hours + 10 minutes (orange glaze)
Shredded Lamb Gyros with Tzatziki
A flavorful twist on traditional gyros, these shredded lamb wraps are filled with tender meat and creamy tzatziki sauce. Perfect for a quick and satisfying meal or snack.
Ingredients:
– 1 pound boneless lamb shoulder, cooked and shredded
– 1/2 cup tzatziki sauce (see below)
– 4-6 pita breads
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Optional toppings: tomato, onion, cucumber, feta cheese
Tzatziki Sauce:
– 1 large cucumber, peeled and grated
– 1/2 cup plain Greek yogurt
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Warm pita breads by wrapping them in foil and heating for 5 minutes.
3. Assemble gyros by spreading tzatziki sauce on each pita, followed by shredded lamb and optional toppings.
4. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Shredded Pork Lettuce Wraps
A flavorful twist on traditional tacos, these shredded pork lettuce wraps are a refreshing and easy meal option. With tender pulled pork, crunchy veggies, and fresh lettuce, you’ll be hooked!
Ingredients:
– 1 pound boneless pork shoulder
– 1/4 cup BBQ sauce
– 2 tablespoons olive oil
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 head lettuce, leaves separated
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded carrots, cilantro
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or slow cooker, combine pork shoulder, BBQ sauce, olive oil, onion, garlic, and red bell pepper.
3. Cook for 6-8 hours or until the pork is tender and easily shreds with a fork.
4. Shred the pork with two forks and season with salt and pepper to taste.
5. Assemble the wraps by spooning the shredded pork onto a lettuce leaf, followed by your choice of toppings.
Cooking Time: 6-8 hours
Shredded Chicken Quesadillas with Salsa
Savor the flavors of Mexico with this easy and delicious recipe for shredded chicken quesadillas, served with a fresh homemade salsa.
Ingredients:
– 1 pound cooked chicken breast, shredded
– 2 large flour tortillas
– 1/4 cup shredded cheddar cheese
– 1/4 cup chopped onion
– 1 jalapeño pepper, diced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh salsa (recipe below)
Homemade Salsa:
– 1 cup diced fresh tomatoes
– 1/2 cup diced red onion
– 1 minced garlic clove
– 1 tablespoon lime juice
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together the shredded chicken, chopped onion, and diced jalapeño.
3. Place one tortilla in the skillet and sprinkle with half of the chicken mixture and half of the cheese.
4. Fold the tortilla in half to enclose the filling. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
5. Flip the quesadilla and cook for an additional 2-3 minutes or until crispy on both sides.
6. Repeat with the remaining ingredients.
7. Serve with fresh homemade salsa.
Cooking Time: 10-12 minutes
Shredded Beef Stroganoff with Egg Noodles
A hearty and flavorful dish that’s easy to prepare, this recipe is perfect for a weeknight dinner or special occasion. Shredded beef, sautéed onions, and mushrooms come together in a rich sauce served over egg noodles.
Ingredients:
– 1 pound beef strips (such as top round or rump roast)
– 1 large onion, sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 tablespoon vegetable oil
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup beef broth
– 1 tablespoon tomato paste
– 8 ounces egg noodles
– Chopped fresh parsley, for garnish
Instructions:
1. Cook egg noodles according to package instructions; set aside.
2. In a large skillet, heat oil over medium-high. Add beef and cook until browned, about 5 minutes. Remove from heat and let rest.
3. In the same skillet, add onion and mushrooms. Cook until vegetables are tender, about 5-7 minutes.
4. Stir in paprika, salt, and pepper. Add broth, tomato paste, and browned beef; simmer for 10-15 minutes or until sauce has thickened.
5. Serve beef mixture over cooked egg noodles and garnish with parsley.
Cooking Time: 30-40 minutes
Shredded Vegetable Stir-Fry with Soy Sauce
This recipe is a great way to get your daily dose of vegetables and protein-rich soy sauce. It’s also incredibly easy to make, perfect for a weeknight dinner or lunch prep.
Ingredients:
– 2 cups mixed shredded vegetables (such as carrots, zucchini, bell peppers, and broccoli)
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Optional: 1/4 cup cooked chicken, beef, or tofu for added protein
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and stir-fry for 30 seconds.
3. Add the shredded vegetables and cook until they’re tender-crisp, about 4-5 minutes.
4. Stir in soy sauce and season with salt and pepper to taste.
5. If using, add cooked protein and stir-fry for an additional minute.
Cooking Time: 10-12 minutes
Shredded Chicken and Broccoli Alfredo
Elevate your pasta game with this quick and satisfying recipe that combines shredded chicken, steamed broccoli, and a rich Alfredo sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 2 cups broccoli florets
– 8 oz fettuccine pasta
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook fettuccine pasta according to package instructions; drain and set aside.
3. In a large skillet, sauté chicken breast with butter until cooked through, about 5-7 minutes. Shred into bite-sized pieces.
4. Add broccoli to the skillet and cook until tender, about 3-4 minutes.
5. In a separate saucepan, combine heavy cream, Parmesan cheese, garlic, salt, and pepper. Bring to a simmer over medium heat.
6. Combine cooked pasta, shredded chicken, and broccoli in a large serving dish. Pour Alfredo sauce over the top and serve hot.
Cooking Time: 20-25 minutes
Shredded Pork Tamales with Green Chile
Experience the rich flavors of New Mexico with this recipe for shredded pork tamales infused with spicy green chile. Perfect for a cozy night in or as a unique appetizer for your next gathering.
Ingredients:
– 2 pounds boneless pork shoulder
– 1 can (14.5 oz) diced green chile
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 12-15 corn husks (fresh or dried)
– Vegetable shortening, for brushing
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, combine pork shoulder, green chile, chili powder, cumin, paprika, salt, and pepper.
3. Add enough water to cover the pork and bring to a boil. Reduce heat to low and simmer for 6-8 hours or until pork is tender.
4. Shred the pork with two forks and stir in any remaining green chile sauce.
5. Soak corn husks in warm water for at least 30 minutes. Drain and brush with vegetable shortening.
6. Place a tablespoon of shredded pork onto the center of each corn husk, leaving a small border around the filling. Fold the sides over the filling and roll into a neat package. Repeat with remaining ingredients.
7. Steam tamales for 45-60 minutes or cook in boiling water for 30-40 minutes.
Cooking Time: 6 hours (simmering) + 1 hour (steaming)
Shredded Beef and Bean Burritos
A classic Tex-Mex favorite, these burritos are packed with tender shredded beef, creamy beans, and melted cheese.
Ingredients:
– 1 pound beef brisket or chuck roast
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) pinto beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 flour tortillas
– Shredded cheese (Cheddar or Monterey Jack work well)
– Optional toppings: diced bell peppers, sliced black olives, sour cream
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or slow cooker, combine beef, tomatoes, onion, garlic, chili powder, and cumin.
3. Cook on low for 8 hours or until beef shreds easily with a fork.
4. Using two forks, shred the beef into bite-sized pieces.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by filling each tortilla with shredded beef, beans, and cheese. Add optional toppings if desired.
Cooking Time: 8 hours (slow cooker) or 1 hour (oven)
Shredded Chicken and Corn Chowder
This comforting soup is a perfect blend of flavors, featuring tender shredded chicken, sweet corn, and creamy potatoes. It’s an easy and satisfying meal for any time of the year.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 medium potatoes, peeled and diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup corn kernels (fresh or frozen)
– 2 cups chicken broth
– 1/2 cup milk
– 1 tablespoon butter
– Salt and pepper to taste
Instructions:
1. In a large pot, cook the chicken in water until tender. Shred and set aside.
2. Add butter to the pot and sauté onion and garlic until softened.
3. Add diced potatoes, corn kernels, chicken broth, and shredded chicken. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.
4. Stir in milk and season with salt and pepper to taste.
5. Serve hot and enjoy!
Cooking Time: 30-40 minutes
Summary
Get ready to shred your way to culinary greatness with these 18 mouth-watering Shredhappens recipes! From spicy shredded chicken tacos to slow-cooked shredded beef barbacoa, and from zesty shredded chicken salad to shredded lamb gyros with tzatziki, there’s something for every taste bud. Enjoy comforting casseroles like shredded chicken and rice casserole or go global with shredded duck confit with orange glaze. Whether you’re in the mood for a quick weeknight dinner or a special occasion feast, these recipes are sure to please even the pickiest of eaters.
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