Technique for slow cooked meat
I'm desperately trying to remember the name of the dish/technique that I've had at restaurants before and am keen to replicate at home: it's basically some form of slow cooked or roasted meat, shredded (and possibly mixed with some spices/herbs) then compressed into usually a rectangular or log shape, then crumbed or otherwise coated and fried.
For the life of me I can't remember the name for the dish or technique. It often comes out as part of dishes that present a cut of meat done multiple ways.
Can anyone help with this? I want to find a good recipe but need to start with the name!