My Love-Hate Relationship with Meat 

Daily writing prompt

What are your feelings about eating meat?

View all responses

I’ve always loved meat.  It’s what I grew up on, it’s what I’ve always known, and I eat it nearly every day.  Personally, I find it comforting—the flavors, the familiarity, the nourishment.  Meat has always been a part of my life, a consistent source of protein and energy, fueling my days and my body.  

But there is a side of me that feels guilty.  Deep down, I care about animals.  I think about the cows grazing the fields, pigs with their snouts in the dirt, chickens pecking happily, and it breaks my heart knowing they had to die for my dinner. Sometimes I try to justify it with the thought, “ignorance is bliss.” I can admire these animals, call them cute, and yet, they’re still my favorite things to eat. 

It’s a little complicated.  There’s a tension between my love for eating meat and my empathy for the lives it takes.  I try to remind myself that were humans, and meat has nourished us for centuries.  Most of our survival has been dependent on consuming meat.  There’s something instinctual about it.    

So, yes.  I have mixed feelings.  I love meat.  I feel guilty for eating it.  I marvel at the lives of the animals I consume.  And I realize that for me, this small tension is a part of a larger conversation about food and ethics.   

But even with the guilt, I’ve learned to mindfully enjoy eating meat, and sometimes that means savoring something slow-cooked, tender, and comforting, like pulled pork.  I love using my slow cooker.  It’s so easy and convenient.  All you have to do is throw in a few ingredients and let the slow cooker work its magic to create something marvelous.  It’s self-care in its truest form, both for myself and for the meal I’m about to enjoy. 

Slow Cooker Pulled Pork

This pulled pork is tender, juicy, and slow-cooked to perfection, with a cozy blend of spices and a sweet, tangy sauce. I

Print Recipe Pin Recipe

Course: dinner, Main Course

Ingredients Method

Ingredients

  

• 3-4 lb pork shoulder (bone-in or boneless)
• 2 tbsp olive oil
• 1 large onion sliced
• 4 garlic cloves minced
• 1 cup chicken broth
• ½ cup apple cider vinegar
• ½ cup ketchup
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1 tsp cumin
• salt and pepper to taste
• buns or tortillas for serving optional

Method

 

1. Pat the pork shoulder dry. Season generously with salt, pepper, smoked paprika, chili powder, and cumin.
2. Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until golden brown.
3. Place pork in a slow cooker. Add onion, garlic, chicken broth, apple cider vinegar, ketchup, and brown sugar. Cover and cook on low for 8 hours (or high for 4–5 hours) until the pork is tender and easily pulls apart.
4. Remove the pork from the slow cooker and shred with two forks. Return to the sauce and stir to coat evenly.
5. Serve. Spoon onto buns, tortillas, or over rice. Add pickles, slaw, or extra sauce if desired.

Pulled pork is slow, intentional and comforting, just like the way I approach eating meat mindfully.  It fills the kitchen with warmth, and each tender, flavorful bite is a reminder that meat is nourishing and joyful, even when it comes with a twinge of guilt.