If using flank steak, separate steak strips into a single layer and pat dry. Follow same instructions as pulled pork in Step 2, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes.
If using ground pork, follow same instructions as pulled pork in Step 2, breaking up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
If using 16 oz. pulled pork, follow same instructions, working in batches if necessary.