This is a go-to because of how simple, delicious, filling and nutritious it is! You can use chicken breasts or get a pork shoulder and use a crockpot to slow cook the meat and then add whatever toppings you want. Sometimes we will use sweet potatoes, peeled and sliced thin and bake them so they’re like chips and then it’s like a “nacho plate”.
2-3 lbs pork shoulder, cooked and shredded
Shredded cabbage or bagged Cole slaw mix
Black beans, heated in a pot on the stove (I add some seasoning to mine)
Cilantro, for garnish
Bone Suckin’ BBQ sauce, for topping
Slow cook your meat in a slow cooker or even an instant pot, however follow directions for cooking pork in instant pot as it’s quite different than in a slow cooker! When finished, shred the meat (should fall apart quite easily) and drain some (or most) of the juice.
Prep your peppers by slicing them in half and remove the seeds, drizzle with olive oil and broil in the oven for about 5-6 minutes or until slightly browned. Remove from oven and slice. Heat the black beans in the juices in a small pot on the stove. I add pink salt, black pepper, garlic powder, smoked paprika and some chili powder to add extra flavor. Let cook over medium until heated through.
Take a plate and pile some meat on the plate and add your desired toppings: BBQ, black beans, broiled peppers, cilantro, cabbage. Enjoy with a large side salad or other veggie!
I love cooking meat in bulk like this so it’s ready to heat up quickly for dinners or lunches without much preparation. It’s a time saver for sure. That way I just have to worry about prepping the salad or a veggie and perhaps a sweet potato or something.
Below I have two versions of this meal: one with just the meat and toppings and the other is with sweet potato chips!