Shredded meat isn't just for certain cultural dishes or to make a meal easier to eat; it's a versatile form of protein that adds flavor and texture.
Slow cooking is one of my favorite ways to create tender, fall-apart pieces of protein, allowing you to cook a large volume of meat efficiently.
Cooking tougher, more affordable cuts of meat using a slow cooking method melts collagen slowly, resulting in a soft texture that's easy to shred.
Using a food processor can save time when shredding meat, while slow cooking allows the meat to baste in its own juices for added flavor.
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