Updated: Feb 18, 2020
Think about it....
It’s Wednesday night and you just got home from the gym. You’re hungry and exhausted. Last night you made chicken and have two leftover pieces but you don’t want to have chicken and rice again for dinner. It’s time to switch it up!
Look no further than these awesome slawcos!!
You basically just take your leftover meat, shred it up and cook it on the stove in BBQ sauce. In this video, I shred the pork chops with forks but I saw this life-changing video on Twitter of someone shredding chicken with an electronic hand mixer. The same mixer that you use when you make cookies. I’m pressed.
I’m not gonna lie. I am a huge fan of tacos and burritos.
They’re quick and portable which is why I always try to keep tortillas in the house because I’ll throw anything in a tortilla and bring it with me to practice when I’m in a hurry.
For this recipe, it’s just coleslaw and leftover protein. Honestly, a pretty well-balanced meal.
You have 2 servings of carbs for energy, 2 servings of protein + some vegetables.
If you’re really looking to get the most out of this meal, eat it with a side salad to get all your veggies in.
From an athlete’s point of view this serves as a good meal to eat after a workout or practice. You get the carbs to restore your glycogen stores, you get the protein to aid recovery and then the vegetables to keep you healthy.
You can also make the slaw and pulled meat the night before and bring it to class or the office the next day for lunch. Plenty of options here. Take advantage!
If you make this recipe let me know how it turns out!
Take a pic and tag me (@compete.nutrition)!
Can’t wait to see yours!
Makes 6-8 tacos
Time: 30 minutes
2 tbsp olive oil
1 tbsp avocado oil
1 tbsp poppy seeds
1 tbsp mayonnaise
1 tbsp plain greek yogurt
Juice of half a lemon
One granny smith apple, diced
Two handfuls of red cabbage, chopped
Two handfuls of any leafy green (lettuce, spinach, kale), chopped
For The Tacos
1 tbsp olive oil
6 pork chops (or any amount of leftover meat/protein), shredded
3-4 tbsp of BBQ sauce
6-8 small tortillas
Cilantro and sliced lemon for serving
Pour olive oil, avocado oil, poppy seeds, mayonnaise, greek yogurt and lemon juice into a medium-sized bowl. Whisk together.
Add apple, cabbage and leafy green to the bowl. Mix together until all is evenly coated.
Heat olive oil over medium-sized pan on medium-high heat.
Add shredded protein and pour BBQ sauce on top. Stir until protein is hot and evenly coated with sauce (about 5 minutes).
Serve on tortillas with slaw, cilantro and sliced lemon.