Shredded pork is actually a southern specialty in the United States, but it's a common dish cooked by restaurant cooks and home cooks across America. Most shredded pork recipes don't call for the finest pork. Therefore, this dish can use cheap meat and is suitable for serving many people. To make shredded pork, you'll need a grill or smoker, a spice mix, pork chops, and a relaxing day of cooking. Here are instructions for cooking shredded pork.
Step
Method 1 of 4: Preparing the Meat
Step 1. Buy pork thighs
You can choose whether the meat is boned or not. Both can be used to cook shredded pork. The advantage of boneless meat is that you won't have to bother removing the bones later, but boneless meat is tastier and often cheaper. Choose meat that is still fatty. Fat is needed to add flavor and so that the meat is more tender.
- Choose meat weighing approximately 1.8 – 2.3 kg. This heavy meat has a fairly wide surface of the skin, and once cooked, will become a crispy part and can be added to shredded meat.
- If shredded pork is going to be served to a large number of people, it's better to buy several pieces of meat weighing approximately the same weight than using one four pound piece of meat. That way, you get meat with the right fat ratio.
Step 2. Clean the meat
Cut the fat on the outside. Remove any excess fat, so that there is less than 0.3 cm of fat remaining on the surface of the meat. There is still a lot of fat left on the inside of the meat. So, don't worry you will reduce the taste by removing the fat. When finished, wash the meat and dry it.
- Use a sharp knife to remove fat. Since fat is usually quite slippery, don't use a dull knife; this will actually harm you.
- You can also use kitchen shears to remove fat.
Step 3. Tie the meat with twine
Tie around the meat with twine twice (top to bottom and left to right). By tied like this, the meat can be grilled evenly.
Step 4. Season the meat with the spice mix
Brush the meat with oil so that the spice mixture can stick together. Marinate the meat with the spice mix (available at grocery stores). Apply generously and evenly.
- You can make your own spice mix using salt, pepper, garlic, and other spices.
- Don't be stingy with spices. This seasoning will give flavor to the meat.
Step 5. Store the meat in the refrigerator overnight
Place the meat in a container, cover with plastic, and refrigerate overnight to allow the salt and spices to soak into the meat.
Method 2 of 4: Cooking Pork with a Smoker
Step 1. Heat the smoker or grill to 107 degrees Celsius
Step 2. Start cooking the meat
Place the meat directly on the grill, then cover it. The next process does not really need to be monitored. Keep the temperature between 107 - 121 degrees Celsius.
- Cover the grill during the baking process. Do not open the lid frequently during the baking process. Opening the lid of the grill will let the heat out of the grill so that the cooking time becomes longer.
- If necessary, add charcoal or wood to the smoker or grill to maintain the temperature.
Step 3. Cook the meat until done
The roasting process will require at least 1.5 hours for every 1/2 kg of meat. Grill the meat until the outside is dark brown.
- If using meat with bones, try shaking the bones to check if the meat is thoroughly cooked. If the bone feels loose, it means the meat is cooked.
- Prick the meat with a fork to check if the meat is done. The meat is cooked when the fork can be turned 90 degrees.
Method 3 of 4: Cooking Pork in a Dutch Oven Pot
Step 1. Preheat the oven to 148 degrees Celsius
Step 2. Cook the meat until it is browned
Put a tablespoon of oil in a dutch oven pan. Place the pan in the oven at a moderately high temperature. When the oil is hot, place the meat in a saucepan and cook until one side is lightly browned, about 5 minutes. When one side is brown, flip the meat over until both sides are brown.
- Do not overcook the meat in this process; here the goal is to brown the meat and bring out the aroma.
- Use large tongs to turn the meat carefully so it doesn't splatter.
Step 3. Cook the meat
Cover the pot and put it in the oven. Cook the meat for about 3.5 hours, until the meat is tender and comes off easily when pierced with a fork. Open the lid of the dutch oven and put the meat back in the oven to cook for up to 30 minutes.
Method 4 of 4: Shredding Pork
Step 1. Place the meat in a large saucepan
For this process, it's easier to use a large, wide, and short pan.
Step 2. Shred the pork
Use two forks to shred the pork. Shred all parts of the meat. Mix well the shredded meat inside with the crispy skin.
Step 3. Serve the shredded pork
Shredded pork is usually served with barbecue sauce, either as a main course or served with a sandwich. Serve with coleslaw and baked beans.
Tips
- To keep warm, put the shredded pork in the slow cooker.
- Use pieces of wood to amplify the aroma of the meat when grilling it.
- Sauce can be added once the pork is ready to serve.
- To carry the roasted meat, wrap the meat in aluminum foil and place it in the cooler. Shred the meat once you arrive at the event location.
