Pulled pork is a shredded pork dish that originated in the United States and has been gaining popularity in cuisines around the world. Among the main cuts of pork are the shoulder and loin, which are pieces with higher fat and collagen content. These elements give the final result greater juiciness and flavor.
However, another cut that is also used, albeit less frequently, is the loin. This cut is leaner, making it a healthier option. We decided to test/demonstrate the process of shredding pork loin using our DFC Line Chicken and Meat Shredder.
Cooking plays a key role in the pulled pork process. It is during cooking that the collagen between the fibers begins to melt, allowing the fibers to be separated.
The ideal method for pulled pork is slow cooking, so that the meat cooks evenly throughout, achieving greater standardization in the final result and avoiding areas that are overcooked, which can damage the structure of the fibers.
In our test, we vacuum-packed the meat in the vacuum sealer and used the TC Line Professional Thermocirculators to cook using the Sous Vide technique, which is a slower cooking method. The setting was 85ºC for 6 hours. However, we remind you that it is possible to use other methods, such as combination ovens, smokers, and also cooking in water.
After cooking, simply place the shredded pork loin in the equipment and it will be shredded instantly. Our patented system is able to separate the fibers correctly, achieving the ideal texture for pulled pork.
The end result was a product with excellent consistency for pulled pork. However, we provide some explanations below for possible questions.
1. Seasoning: In our demonstration, we did not season the pork loin beforehand. However, it would be possible to cook it seasoned, which is a very common process. Usually, the meat is seasoned with dry rub. This is one of the reasons why the final result in our test was lighter than the popular pulled pork.
2. Characteristics of pork loin: Compared to other cuts, the loin is a leaner cut, making it healthier. However, as a result, the final result is less juicy when compared to fattier cuts.
3. Cooking time and temperature: In our test, we used a sous vide temperature that is considered high (85°C). The same cooking could have been done at a lower temperature (78°C) for a longer time (12 hours). The final result would probably have been more succulent.
Would you like to get in contact with Orved Brock to know more about the patented meat and chicken shredders? Reach us via phone: +55 85 98793-6777, e-mail: vendas@orvedbrock.com.br or WhatsApp.
