Dive into the world of succulent flavors with our roundup of 21 Delicious Shredded Pork Recipes Easy to Make! Whether you’re craving quick weeknight dinners, cozy comfort food, or something to wow your weekend guests, we’ve got you covered. Each recipe promises to transform simple shredded pork into mouthwatering meals that’ll have everyone asking for seconds. Ready to spice up your cooking routine? Let’s get started!
Easy Slow Cooker Shredded Pork Tacos
Perfect for those busy days when you want something delicious without the fuss, these easy slow cooker shredded pork tacos are a game-changer. You’ll love how the pork turns out tender and flavorful, with minimal effort on your part.
Ingredients
- For the pork:
- 3 lbs pork shoulder
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1/2 cup chicken broth
- For serving:
- 8 corn tortillas
- 1 cup diced onions
- 1/2 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Season the pork shoulder with salt, pepper, garlic powder, onion powder, and cumin.
- Sear the pork on all sides until browned, about 3-4 minutes per side. Tip: This step adds depth of flavor, so don’t skip it!
- Transfer the pork to the slow cooker and add the chicken broth.
- Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender and shreds easily. Tip: For even more flavor, let the pork marinate in the spices overnight before cooking.
- Remove the pork from the slow cooker and shred it using two forks.
- Return the shredded pork to the slow cooker and mix it with the juices. Tip: If the pork seems dry, add a little more chicken broth.
- Warm the tortillas according to package instructions.
- Serve the shredded pork on tortillas, topped with diced onions, chopped cilantro, and a squeeze of lime.
Wow, the pork is so tender it practically melts in your mouth, with a perfect blend of spices that’s not too overpowering. Try serving these tacos with a side of avocado slices or a spicy salsa for an extra kick.
Quick Shredded Pork Sandwiches
Zesty flavors and tender meat come together in these Quick Shredded Pork Sandwiches that’ll have you coming back for seconds. Perfect for a busy weeknight or a lazy weekend, this dish is all about simplicity and taste.
Ingredients
- For the pork:
- 2 lbs pork shoulder, trimmed
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1 cup barbecue sauce
- 1/4 cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tsp garlic powder
- For serving:
- 6 hamburger buns
- 1 cup coleslaw (optional)
Instructions
- Preheat your oven to 300°F.
- Season the pork shoulder with salt and pepper.
- Heat olive oil in a large oven-safe pot over medium-high heat. Sear the pork on all sides until browned, about 3-4 minutes per side. Tip: Don’t rush the searing; it adds depth to the flavor.
- In a bowl, mix barbecue sauce, apple cider vinegar, brown sugar, and garlic powder to make the sauce.
- Pour the sauce over the pork in the pot. Cover with a lid.
- Bake in the preheated oven for 3 hours, or until the pork shreds easily with a fork. Tip: Check the pork at the 2.5-hour mark to prevent overcooking.
- Remove the pot from the oven. Shred the pork using two forks, mixing it with the sauce in the pot.
- Toast the hamburger buns lightly for extra crunch. Tip: A quick toast brings out the sweetness of the buns.
- Serve the shredded pork on the buns, topped with coleslaw if desired.
Rich in flavor and irresistibly tender, these sandwiches are a crowd-pleaser. Try serving them with pickles or extra barbecue sauce on the side for an added kick.
Simple Shredded Pork BBQ Sliders
Alright, let’s dive into making these mouthwatering Simple Shredded Pork BBQ Sliders that are perfect for any gathering or a cozy night in. You’ll love how easy they are to whip up, and the flavors? Absolutely unbeatable.
Ingredients
- For the pork:
- 2 lbs pork shoulder, trimmed
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the BBQ sauce:
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- For serving:
- 12 slider buns
- 1 cup coleslaw (optional)
Instructions
- Preheat your oven to 300°F. This low and slow cooking will make the pork incredibly tender.
- Rub the pork shoulder with olive oil, then season evenly with salt and pepper.
- Place the pork in a roasting pan and cover tightly with foil. Roast for 4 hours, or until the meat falls apart easily with a fork.
- While the pork cooks, mix all the BBQ sauce ingredients in a saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, until slightly thickened. Tip: Taste and adjust the sweetness or tanginess to your liking by adding more sugar or vinegar.
- Once the pork is done, shred it using two forks. Mix in half of the BBQ sauce, saving the rest for serving.
- Toast the slider buns lightly for extra texture. Tip: A quick toast in a dry pan over medium heat for 1-2 minutes per side does the trick.
- Assemble the sliders by piling the shredded pork on the buns. Top with a dollop of the remaining BBQ sauce and coleslaw if using. Tip: For a spicy kick, add a few slices of jalapeño on top.
These sliders are all about the tender, juicy pork paired with that sweet and tangy BBQ sauce. Serve them with extra sauce on the side for dipping, and watch them disappear in no time.
Easy Shredded Pork Nachos
Feeling peckish and in need of something hearty? These easy shredded pork nachos are your ticket to a deliciously messy meal that’s perfect for sharing (or not). With just a few simple steps, you’ll have a plate loaded with crispy chips, tender pork, and all the fixings.
Ingredients
- For the pork:
- 2 lbs pork shoulder
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp cumin
- For the nachos:
- 1 bag (13 oz) tortilla chips
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced tomatoes
- 1/4 cup sliced jalapeños
- 1/4 cup chopped cilantro
- 1/2 cup sour cream
Instructions
- Preheat your oven to 350°F.
- Rub the pork shoulder with olive oil, then season with salt, black pepper, garlic powder, and cumin.
- Place the pork in a slow cooker and cook on low for 8 hours, or until it shreds easily with a fork. Tip: For extra flavor, sear the pork in a pan before slow cooking.
- Once cooked, shred the pork using two forks.
- Spread the tortilla chips evenly on a baking sheet.
- Sprinkle the shredded cheeses over the chips, then top with the shredded pork.
- Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly. Tip: Keep an eye on the nachos to prevent the chips from burning.
- Remove from the oven and immediately top with diced tomatoes, jalapeños, and cilantro. Tip: For a creamier texture, dollop sour cream over the top before serving.
Serve these nachos straight from the baking sheet for a fun, communal eating experience. The combination of crispy chips, melty cheese, and tender pork is irresistible, and the fresh toppings add a bright contrast. Try serving with a side of guacamole for an extra layer of flavor.
Quick Shredded Pork Quesadillas
Hey, you know those days when you’re craving something delicious but don’t want to spend hours in the kitchen? These quick shredded pork quesadillas are your answer. Perfectly crispy, cheesy, and packed with flavor, they’re a game-changer for busy weeknights.
Ingredients
- For the pork:
- 2 cups shredded cooked pork
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- For the quesadillas:
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 tbsp butter
Instructions
- Heat olive oil in a large skillet over medium heat. Add shredded pork, cumin, chili powder, and salt. Cook for 5 minutes, stirring occasionally, until the pork is heated through and coated with spices.
- Lay out two tortillas on a clean surface. Sprinkle half of the cheese evenly over each tortilla.
- Divide the pork mixture between the two tortillas, spreading it over the cheese. Top with red onion and cilantro.
- Sprinkle the remaining cheese over the pork mixture, then cover with the remaining tortillas.
- Melt butter in a large skillet over medium heat. Carefully place one quesadilla in the skillet. Cook for 3-4 minutes per side, or until golden brown and the cheese is melted. Repeat with the second quesadilla.
- Let the quesadillas cool for a minute before slicing into wedges. This helps the cheese set so they don’t fall apart when you cut them.
Look at that gooey cheese and crispy tortilla! The smoky pork paired with the fresh cilantro and sharp red onion is a flavor explosion. Serve these with a side of sour cream and salsa for dipping, or get creative and add some avocado slices on top.
Simple Shredded Pork Stir Fry
Today’s the perfect day to whip up something quick and delicious. You’ll love how this Simple Shredded Pork Stir Fry brings together juicy pork and crisp veggies in no time.
Ingredients
- For the pork:
- 1 lb pork shoulder, thinly sliced
- 1 tbsp olive oil
- For the stir fry:
- 2 cups bell peppers, sliced
- 1 cup onion, sliced
- 2 cloves garlic, minced
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp ginger, grated
Instructions
- Heat olive oil in a large pan over medium-high heat until shimmering, about 2 minutes.
- Add the pork slices to the pan. Cook for 5 minutes, stirring occasionally, until no pink remains.
- Tip: Don’t overcrowd the pan to ensure each piece gets nicely browned.
- Remove the pork from the pan and set aside on a plate.
- In the same pan, add the bell peppers and onion. Stir fry for 3 minutes until they start to soften.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Tip: Keep the heat high to get a slight char on the veggies for extra flavor.
- Return the pork to the pan with the vegetables.
- Pour in the soy sauce, honey, and grated ginger. Stir everything together and cook for 2 more minutes.
- Tip: Taste the sauce before adding the pork back in; adjust the honey or soy sauce if needed.
Just like that, you’ve got a stir fry with tender pork and a sweet-savory sauce. Serve it over rice or noodles for a complete meal that’s sure to impress.
Easy Shredded Pork Enchiladas
Oh, you’re going to love these Easy Shredded Pork Enchiladas. They’re perfect for a cozy dinner or when you’re craving something hearty and flavorful without spending all day in the kitchen.
Ingredients
- For the pork:
- 2 lbs pork shoulder, trimmed
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp garlic powder
- For the enchiladas:
- 8 corn tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) red enchilada sauce
- 1/2 cup chopped cilantro
- 1/2 cup diced onion
Instructions
- Preheat your oven to 350°F.
- Season the pork shoulder with salt, pepper, cumin, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Add the pork and sear on all sides until browned, about 3-4 minutes per side.
- Transfer the pork to a slow cooker and cook on low for 8 hours or until easily shredded with a fork.
- Shred the pork using two forks, then mix in half of the enchilada sauce.
- Warm the tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
- Fill each tortilla with a generous amount of shredded pork and a sprinkle of cheese. Roll tightly and place seam side down in a baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
- Bake for 20 minutes or until the cheese is bubbly and slightly golden.
- Garnish with chopped cilantro and diced onion before serving.
What makes these enchiladas stand out is the tender, flavorful pork paired with the crispy edges of the baked tortillas. Serve them with a side of avocado slices or a dollop of sour cream for an extra touch of creaminess.
Quick Shredded Pork Pizza
Mmm, who doesn’t love a pizza night? Especially when you can whip up this Quick Shredded Pork Pizza in no time. It’s the perfect blend of smoky, tender pork and gooey cheese on a crispy crust.
Ingredients
- For the crust:
- 1 pre-made pizza dough (12-inch)
- 1 tbsp olive oil
- For the sauce:
- 1/2 cup barbecue sauce
- For the toppings:
- 1 cup shredded cooked pork
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup thinly sliced red onion
- 2 tbsp chopped fresh cilantro
Instructions
- Preheat your oven to 425°F (220°C). Place a pizza stone or baking sheet in the oven to heat up.
- Roll out the pizza dough on a floured surface to a 12-inch circle. Tip: For a crispier crust, roll it thinner.
- Brush the dough with olive oil. This adds flavor and helps prevent a soggy crust.
- Spread the barbecue sauce evenly over the dough, leaving a small border for the crust.
- Top with shredded pork, mozzarella cheese, and red onion slices.
- Transfer the pizza to the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
- Remove from the oven and let it cool for a couple of minutes. Sprinkle with chopped cilantro before slicing. Tip: Letting it cool slightly makes it easier to cut.
Out of the oven, this pizza boasts a perfect contrast of textures—crispy crust, tender pork, and melty cheese. Try serving it with a side of extra barbecue sauce for dipping, or a crisp salad to round out the meal.
Simple Shredded Pork Pasta
Got a craving for something hearty yet easy to whip up? This simple shredded pork pasta is your go-to for a comforting meal that doesn’t skimp on flavor. Perfect for those busy nights when you want something delicious without the fuss.
Ingredients
- For the pork:
- 2 lbs pork shoulder, trimmed
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the pasta:
- 12 oz pasta of your choice
- 4 cups water
- 1 tsp salt
- For the sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp butter
- 1 tsp garlic powder
Instructions
- Preheat your oven to 300°F. Season the pork shoulder with salt and pepper.
- Heat olive oil in a large oven-safe pot over medium-high heat. Sear the pork on all sides until golden brown, about 3-4 minutes per side.
- Cover the pot and transfer it to the oven. Cook for 3 hours, or until the pork is tender and easily shreds with a fork.
- While the pork cooks, bring water to a boil in a large pot. Add salt and pasta, cooking according to package instructions until al dente. Drain and set aside.
- In a saucepan over medium heat, melt butter. Add heavy cream, Parmesan cheese, and garlic powder, stirring until the sauce is smooth and slightly thickened, about 5 minutes.
- Shred the cooked pork using two forks. Mix the shredded pork into the sauce.
- Combine the pasta with the pork and sauce, tossing until evenly coated.
Outstanding in both texture and taste, this dish offers a creamy, savory experience with every bite. Try serving it with a sprinkle of fresh parsley or a side of garlic bread for an extra touch of indulgence.
Easy Shredded Pork Burritos
Unbelievably simple yet packed with flavor, these shredded pork burritos are your ticket to a fuss-free dinner that doesn’t skimp on taste. You’ll love how the tender pork melds with the bold spices, all wrapped up in a soft tortilla.
Ingredients
- For the pork:
- 2 lbs pork shoulder, trimmed
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp garlic powder
- 1 cup chicken broth
- For assembling:
- 6 large flour tortillas
- 1 cup shredded cheese
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup chopped cilantro
Instructions
- Preheat your oven to 300°F.
- Heat olive oil in a large oven-safe pot over medium-high heat.
- Season the pork shoulder with salt, pepper, cumin, and garlic powder.
- Sear the pork on all sides until browned, about 3-4 minutes per side.
- Pour in the chicken broth, cover the pot, and transfer to the oven.
- Cook for 3 hours, or until the pork shreds easily with a fork.
- Remove the pork from the pot and shred it using two forks.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds each side.
- Assemble the burritos by dividing the shredded pork among the tortillas.
- Top each with cheese, sour cream, salsa, and cilantro.
- Fold the sides of the tortilla in and roll it up tightly.
Mouthwatering and satisfying, these burritos boast a perfect balance of juicy pork and creamy toppings. Try serving them with a side of lime wedges for an extra zing.
Quick Shredded Pork Salad
Kickstart your meal prep with this Quick Shredded Pork Salad that’s as easy to make as it is delicious. Perfect for those busy days when you want something hearty without the hassle.
Ingredients
- For the pork:
- 1 lb pork shoulder, trimmed
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the salad:
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
Instructions
- Preheat your oven to 375°F.
- Rub the pork shoulder with olive oil, salt, and pepper.
- Place the pork in a baking dish and roast for 25 minutes, or until the internal temperature reaches 145°F. Tip: Letting the pork rest for 5 minutes before shredding keeps it juicy.
- While the pork cooks, toss the mixed greens, cherry tomatoes, and red onion in a large bowl.
- Whisk together olive oil, apple cider vinegar, honey, and Dijon mustard in a small bowl for the dressing. Tip: Adjust the honey to balance the acidity to your liking.
- Shred the cooked pork using two forks.
- Add the shredded pork to the salad bowl.
- Drizzle the dressing over the salad and toss to combine. Tip: Add the dressing just before serving to keep the greens crisp.
Packed with flavors and textures, this salad is a delightful mix of tender pork and crisp veggies. Try serving it in a wrap for a portable lunch option.
Simple Shredded Pork Soup
Kickstart your comfort food game with this Simple Shredded Pork Soup. It’s hearty, flavorful, and just the thing to warm you up on a chilly evening. Plus, it’s surprisingly easy to throw together with ingredients you likely already have.
Ingredients
- For the pork:
- 2 lbs pork shoulder, cut into chunks
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the soup base:
- 6 cups chicken broth
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the pork chunks, salt, and pepper. Brown the pork on all sides, about 5 minutes total. Tip: Don’t overcrowd the pot to ensure even browning.
- Remove the pork from the pot and set aside. In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add the garlic, thyme, and bay leaf to the pot. Cook for 1 minute until fragrant.
- Return the pork to the pot. Pour in the chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the pork is tender and shreds easily. Tip: Skim off any foam that rises to the top for a clearer broth.
- Remove the pork from the pot. Shred it using two forks, then return it to the soup. Discard the bay leaf. Tip: For extra flavor, you can add a splash of apple cider vinegar at this stage.
- Serve hot. The soup is rich with tender pork and veggies, perfect with a slice of crusty bread on the side. Try topping it with fresh herbs for a pop of color and freshness.
Easy Shredded Pork Wraps
Busy weeknights call for simple, delicious solutions, and these Easy Shredded Pork Wraps are just that. You’ll love how the tender pork and zesty toppings come together in a soft tortilla for a meal that’s both satisfying and a breeze to make.
Ingredients
- For the pork:
- 2 lbs pork shoulder, trimmed
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup chicken broth
- For the wraps:
- 8 flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
Instructions
- Preheat your oven to 300°F.
- Season the pork shoulder evenly with salt, black pepper, garlic powder, and onion powder.
- Heat olive oil in a large oven-safe pot over medium-high heat. Sear the pork on all sides until golden brown, about 3-4 minutes per side.
- Pour chicken broth into the pot, cover, and transfer to the oven. Cook for 3 hours, or until the pork shreds easily with a fork.
- Remove the pork from the pot and shred it using two forks. Tip: Reserve the cooking liquid to moisten the pork if it seems dry.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Tip: Cover them with a towel to keep warm until serving.
- Assemble the wraps by placing shredded pork on each tortilla, then topping with lettuce, tomatoes, sour cream, and cilantro. Tip: For an extra kick, add a squeeze of lime juice or a dash of hot sauce.
Perfectly tender and packed with flavor, these wraps are a hit for any meal. Try serving them with a side of black beans or a crisp salad for a complete feast.
Quick Shredded Pork Stuffed Peppers
Got a craving for something hearty but short on time? These quick shredded pork stuffed peppers are your weeknight savior, packing flavor and comfort into every bite.
Ingredients
- For the filling:
- 2 cups cooked shredded pork
- 1 cup cooked rice
- 1/2 cup shredded cheddar cheese
- 1 tbsp taco seasoning
- For the peppers:
- 4 large bell peppers, tops cut off and seeds removed
- 1 tbsp olive oil
- For topping:
- 1/4 cup shredded cheddar cheese
- 2 tbsp chopped fresh cilantro
Instructions
- Preheat your oven to 375°F and grease a baking dish with olive oil.
- In a bowl, mix the shredded pork, rice, 1/2 cup cheddar cheese, and taco seasoning until well combined. Tip: If your pork isn’t already seasoned, add a pinch of salt to the mix.
- Stuff each bell pepper with the pork mixture, packing it down lightly. Tip: For extra flavor, drizzle a little olive oil over the peppers before stuffing.
- Place the stuffed peppers in the prepared baking dish and cover with foil. Bake for 25 minutes.
- Remove the foil, sprinkle the remaining 1/4 cup cheddar cheese on top, and bake for another 10 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2 minutes.
- Garnish with chopped cilantro before serving.
Here’s the deal: these peppers come out juicy with a satisfying crunch, and the melted cheese pulls are everything. Try serving them with a dollop of sour cream or avocado slices for an extra creamy contrast.
Simple Shredded Pork Fried Rice
Let’s dive into making a dish that’s as comforting as it is easy to whip up. Simple Shredded Pork Fried Rice is your go-to for a quick, flavorful meal that feels like a hug in a bowl.
Ingredients
- For the pork:
- 1 lb pork shoulder, shredded
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- For the rice:
- 3 cups cooked white rice, cooled
- 2 tbsp vegetable oil
- For the veggies:
- 1 cup frozen peas and carrots, thawed
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
Instructions
- Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the shredded pork and 1 tbsp soy sauce. Cook for 5-7 minutes until slightly crispy. Remove and set aside.
- In the same skillet, add 2 tbsp vegetable oil. Add the garlic and ginger, sauté for 30 seconds until fragrant.
- Add the peas and carrots, stir-fry for 2 minutes until heated through.
- Push the veggies to one side, pour the beaten eggs into the other side. Scramble until just set, about 1 minute.
- Add the cooked rice, breaking up any clumps. Stir-fry for 2 minutes.
- Mix in the cooked pork, 2 tbsp soy sauce, oyster sauce, and sesame oil. Stir-fry for another 2 minutes until everything is well combined and heated through.
- Tip: For extra flavor, let the rice sit undisturbed for a minute to get a slight crispiness on the bottom.
- Tip: Always use cold, day-old rice for the best texture in fried rice.
- Tip: Customize with a sprinkle of green onions or a dash of chili oil for extra kick.
Here you have it—a dish that’s perfectly balanced with savory, slightly sweet flavors and a delightful mix of textures. Serve it straight from the skillet for a rustic touch or plate it up with a side of pickled veggies for an extra zing.
Easy Shredded Pork Casserole
Looking for a no-fuss dinner that packs a punch of flavor? This easy shredded pork casserole is your weeknight hero, combining tender pork with creamy, cheesy goodness in one dish.
Ingredients
- For the pork:
- 2 lbs pork shoulder, trimmed
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1 cup sour cream
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- For the topping:
- 2 cups shredded cheddar cheese
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 350°F.
- Heat olive oil in a large skillet over medium-high heat. Season the pork shoulder with salt and pepper.
- Sear the pork on all sides until golden brown, about 3-4 minutes per side. Tip: Don’t rush this step; a good sear adds depth of flavor.
- Transfer the pork to a baking dish. Cover with foil and bake for 2 hours, or until the pork shreds easily with a fork.
- While the pork cooks, mix sour cream, cream of mushroom soup, and milk in a bowl. Tip: For extra tang, swap half the sour cream with Greek yogurt.
- Once the pork is done, shred it in the baking dish using two forks.
- Pour the sauce over the shredded pork, stirring to combine.
- Sprinkle shredded cheddar cheese and breadcrumbs evenly over the top.
- Bake uncovered for 20 minutes, or until the cheese is bubbly and the topping is golden. Tip: Broil for the last 2 minutes for an extra crispy top.
Dig into this casserole to find layers of juicy pork enveloped in a rich, creamy sauce, all under a golden, cheesy crust. Serve it over a bed of greens for a contrast in textures, or alongside crusty bread to soak up every last bit of sauce.
Quick Shredded Pork Omelette
Dinner just got a whole lot easier with this quick shredded pork omelette. You’ll love how simple it is to whip up, especially on those busy nights when you’re craving something hearty but don’t have hours to spend in the kitchen.
Ingredients
- For the omelette:
- 3 large eggs
- 1/4 cup shredded cooked pork
- 1 tbsp olive oil
- Salt and pepper to taste
- For the filling:
- 1/4 cup shredded cheese (cheddar or your favorite kind)
- 1 tbsp chopped green onions
Instructions
- Heat olive oil in a non-stick skillet over medium heat (about 350°F).
- Whisk eggs in a bowl with a pinch of salt and pepper until well combined.
- Pour the eggs into the skillet, tilting to spread evenly. Let cook for 1 minute without stirring.
- Sprinkle shredded pork and cheese evenly over one half of the omelette.
- Using a spatula, fold the other half over the filling. Cook for another 2 minutes until the cheese starts to melt.
- Gently slide the omelette onto a plate. Sprinkle with chopped green onions before serving.
Tip: For a fluffier omelette, let the eggs sit for a minute after pouring into the skillet before adding the filling. Tip: If you’re using leftover pork, make sure it’s warmed up slightly before adding to the omelette for even cooking. Tip: Don’t overfill the omelette to make flipping easier.
This omelette is wonderfully fluffy with a gooey cheese center and savory pork bits. Try serving it with a side of salsa or avocado slices for an extra kick.
Simple Shredded Pork Hash
Now, imagine coming home to a dish that’s both comforting and effortlessly delicious. This Simple Shredded Pork Hash is your answer to a busy day, offering rich flavors with minimal fuss.
Ingredients
- For the pork:
- 2 lbs pork shoulder, trimmed
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the hash:
- 2 cups diced potatoes
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 tbsp butter
- 1/2 tsp garlic powder
- 1/4 tsp paprika
Instructions
- Preheat your oven to 325°F.
- Rub the pork shoulder with olive oil, salt, and pepper. Place it in a baking dish.
- Bake for 3 hours, or until the pork shreds easily with a fork. Tip: Covering the dish with foil keeps the pork moist.
- Let the pork rest for 10 minutes, then shred it using two forks.
- In a large skillet, melt butter over medium heat. Add potatoes, onion, and bell pepper.
- Cook for 10 minutes, stirring occasionally, until the potatoes are golden. Tip: Don’t overcrowd the skillet to ensure even cooking.
- Add the shredded pork, garlic powder, and paprika to the skillet. Stir to combine.
- Cook for another 5 minutes, until everything is heated through. Tip: For extra crispiness, press the hash down with a spatula and let it cook undisturbed for the last 2 minutes.
You’ll love the tender pork paired with the crispy potatoes and sweet bell peppers. Try topping it with a fried egg for a breakfast twist or serving it alongside a fresh salad for a lighter meal.
Easy Shredded Pork Pot Pie
Wondering what to do with that leftover shredded pork? Turn it into a comforting pot pie that’s as easy as it is delicious. You’ll love how the flaky crust and savory filling come together with minimal effort.
Ingredients
- For the filling:
- 2 cups shredded cooked pork
- 1 cup frozen mixed vegetables
- 1/2 cup diced onions
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tbsp all-purpose flour
- 1 tbsp butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the crust:
- 1 pre-made pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, melt the butter. Add the diced onions and cook until translucent, about 3 minutes.
- Sprinkle the flour over the onions, stirring constantly for 1 minute to create a roux.
- Slowly whisk in the chicken broth and heavy cream until the mixture thickens, about 2 minutes.
- Add the shredded pork, frozen vegetables, salt, and pepper to the skillet. Stir to combine and cook for another 2 minutes. Remove from heat.
- Roll out the pre-made pie crust and place it over the filling in the skillet, trimming any excess. Cut a few slits in the top to vent.
- Brush the top of the crust with the beaten egg for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
You’ll get a pot pie with a perfectly flaky crust and a rich, hearty filling. Try serving it with a side of crisp green salad for a complete meal.
Quick Shredded Pork Flatbread
Got a craving for something deliciously easy and packed with flavor? This quick shredded pork flatbread is your go-to for a satisfying meal that doesn’t skimp on taste or simplicity. You’ll love how the tender pork pairs with the crispy flatbread, making every bite a perfect mix of textures.
Ingredients
- For the pork:
- 1 lb pork shoulder, trimmed and cut into chunks
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup barbecue sauce
- For the flatbread:
- 2 pre-made flatbreads
- 1/2 cup shredded mozzarella cheese
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium-high heat. Add pork chunks, seasoning with salt, pepper, garlic powder, and onion powder. Cook until browned on all sides, about 5 minutes.
- Reduce heat to low, stir in barbecue sauce, and cover. Simmer for 20 minutes, stirring occasionally, until pork is tender and easily shredded.
- While pork cooks, place flatbreads on a baking sheet. Sprinkle with mozzarella cheese and bake for 5 minutes, or until cheese is melted.
- Shred the cooked pork using two forks, then evenly distribute it over the cheesy flatbreads.
- Top with diced red onion and chopped cilantro, then return to the oven for another 3 minutes to warm the toppings.
- Remove from oven, let cool for a minute, then slice and serve.
Out of the oven, this flatbread boasts a crispy base with juicy, flavorful pork and a fresh kick from the cilantro and onion. Try drizzling with extra barbecue sauce or serving with a side of coleslaw for an extra crunch.
Simple Shredded Pork Chili
Even if you’re not a pro in the kitchen, this Simple Shredded Pork Chili is a game-changer. It’s hearty, flavorful, and surprisingly easy to whip up on a busy weeknight.
Ingredients
- For the pork:
- 2 lbs pork shoulder, trimmed and cut into chunks
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the chili:
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 cups chicken broth
Instructions
- Heat olive oil in a large pot over medium-high heat. Add pork chunks, salt, and pepper. Brown the pork on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
- Remove the pork and set aside. In the same pot, add onion and garlic. Cook until soft, about 3 minutes.
- Stir in chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
- Return the pork to the pot. Add diced tomatoes, kidney beans, and chicken broth. Bring to a boil.
- Reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally. Tip: The pork should easily shred with a fork when done.
- Remove the pork and shred it using two forks. Return the shredded pork to the pot. Simmer uncovered for another 10 minutes. Tip: If the chili is too thick, add a little more broth to reach your desired consistency.
Great for those chilly evenings, this chili boasts tender pork and a rich, smoky flavor. Serve it over rice or with a side of cornbread for an extra comforting meal.
Conclusion
Whether you’re craving tacos, sandwiches, or something uniquely flavorful, our roundup of 21 delicious shredded pork recipes offers endless inspiration for easy, mouthwatering meals. We invite you to dive into these dishes, find your new favorite, and share your culinary adventures with us in the comments. Don’t forget to pin this article on Pinterest to keep these tasty ideas at your fingertips for your next cooking session!
