Pulled pork is one of life’s most delicious pleasures, but it takes the right techniques and tools to pull meat properly. Whether you’ve cooked it in the slow cooker or your BBQ smoker, here’s how to shred pulled pork to perfection every time.
A staple of American barbecues, pulled pork is surprisingly easy to make at home. But when you have the meat ready to serve, how do you get those delicious cuts that are so satisfying?
It takes a little patience and attention, but in the end, when everyone can see the succulent meat waiting to be eaten, it will be worth every minute of interest!
Today we show you the best way to shred pulled pork so you can get the most out of your smoked or slow-cooked Boston Butt and Pork Shoulder. Let’s get into that.
What is pulled pork?
One of the most traditional dishes on the grill, pulled pork is a very popular dish outside of its native American homeland.
The meat for pulled pork usually comes from an inexpensive cut, such as a B. a shoulder or butt smoked for many hours at low temperatures to ensure tenderness. For our Smoked Pulled Pork we use a 5 pound cut of pork tenderloin.
Once cooked, they are shredded before being served with BBQ sauce on top, either wrapped in buns or placed directly onto buns or wraps.
What is meat grinding?
Shredding meat is one way to cut tough cuts of meat like pulled pork and brisket. The process can be done by hand using two special meat forks or tongs, or with the help of an electric knife.
Grinding meat is effective because it separates the muscle fibers, making them easier to chew and digest. This makes it easier to turn a freshly smoked pork shoulder or shoulder into a sandwich or taco filling rather than just strips of meat. Long fibers also release more flavor when cooking in a marinade or BBQ sauce, especially later.
Use forks
The easiest way to serve pulled pork is with two forks, also known as the double fork method. It creates attractive strips of meat and is particularly useful when serving smaller portions.
Start by placing the pork on a cutting board or baking sheet lined with parchment paper or aluminum foil. Cut off one end of the pork loin from top to bottom.
Place the forks on the meat, about 1 inch apart, then press down firmly until you hear a snap and it breaks into smaller pieces. Insert forks into the meat and pull apart in opposite directions. Repeat this process until all the meat is shredded.
This method requires some finesse that may not be for everyone, but it produces good results when done properly. If you tear too fast, the meat will be tough, but if you tear slowly and patiently, you’ll have perfect pulled pork.
Claws for shredding meat
Meat tongs are an easy way to shred pork if you don’t want to remove the bones. The claws can also quickly deal with those pesky little bones, so it can save you a lot of time.
Just stick a claw into a piece of meat and use your other hand along with the outside(to prevent bits from falling out). Once starts, just slowly twist and pull apart at the same time; this easily cuts through tough connective tissue. You can also do this by pinching both pieces together and pulling down to achieve similar results.
This method can take some getting used to, so it’s definitely one for the special ones with steady hands! Also, the bones can end up in your final product, which isn’t ideal for everyone.
Use an electric stand mixer
If you have an electric stand mixer and like to keep your hands clean, you can easily use it to mince meat. Just add a little butter to keep the meat from sticking to the dish and use cold rather than hot water to rinse off excess fat after cooking.
Electric blender blades cut through all tough bits with ease. They’re also great at breaking down proteins so they don’t get too stringy when you reheat the pulled pork later.
You must first remove the core and use a stainless steel bowl for best results. Just set it to the lowest setting for a few minutes and you’re done.
Use a potato stamp
One underrated method is using a potato stamper. While it’s tempting to think this might create a meaty mash, it’s an effective way to break down the pork into the strands we need.
This method is especially good if you’ve encountered tough, unruly cuts of pork, and good if you don’t mind larger strands of meat. As for tacos or chili.
The aim here IS, possibly after boiling, to comminute any transparent connective tissue residue, but not to pulverize pieces that are too soft.
These chunks are also better than other methods of producing beneficial amounts of juice when crushed; they are too big and juicy! YOU should make sure to drain them well before assembling anything that will come close to bread or potatoes.
Pro tip: Place the grinder in the freezer for an hour before grinding. This gives the pounder more weight against stubborn pieces of meat.
Frequently asked Questions
Do you have burning questions about where to start shredding pork? Our FAQs will help you with this.
At what temperature should I toss pork?
Pork should be ground when it has reached an internal temperature of 95°C(203°F). This gives it a soft, tender texture and reduces the risk of foodborne illness. Cooking time may vary depending on how low the heat is.
Writer & content creator. BBQ fanatic!
