Step by Step: Making Pulled Pork

Pulled pork is one of the most popular dishes when it comes to juicy, shredded meat. Originating in the southern United States, it has conquered the world with its smoky flavor and irresistibly tender texture.

And to achieve the right level that impresses barbecue lovers, you need more than just a good recipe: the right equipment makes all the difference.

In this article we’ll explore the step-by-step process of making pulled pork for an exceptional result. We’ll cover everything from preparation to the final step of shredding the meat. In addition, we’ll show you how our chicken and meat shredding machines can be the ideal solution for efficient production and superior quality.

1. Choosing the meat

Pulled pork is traditionally made with cuts from the pork shoulder, such as Boston Butt or Picnic Shoulder. These cuts have a good proportion of fat and collagen, essential for achieving the necessary juiciness.

2. Preparation and seasoning

For an authentic flavor, use a mixture of spices known as dry rub. Mix paprika, garlic powder, onion powder, brown sugar, black pepper, salt, cumin and a pinch of cayenne pepper. Massage the mixture into the meat, covering it completely.

If you prefer, leave the meat to marinate for a few hours or even overnight, ensuring that the spices penetrate well.

3. Cooking method

The secret to a superior pulled pork result is slow cooking, thus allowing the collagen to turn into gelatine and the fat to melt through the meat. Here are some cooking options:

1. Smoker

• Average time: 8 to 12 hours
• Temperature: 110°C to 130°C
• This method is the most traditional and provides the characteristic smoky flavor of pulled pork. The time can vary depending on the size of the piece of meat and the level of smoke desired.

2. Slow Cooker

• Medium time: 6 to 10 hours
  • Low temperature: 8 to 10 hours
  • High temperature: 6 to 8 hours
  • The slow cooker is practical and allows you to cook meat with little supervision. It’s perfect for obtaining tender, juicy pulled pork, even for those with no experience.

3. Sous Vide

• Average time: 12 to 24 hours
• Temperature: 74°C to 80°C
• Sous vide is ideal for those looking for precision and consistency. Despite the long cooking time, the result is exceptional, with tender, moist meat.

4. Oven

• Average time: 6 to 8 hours
• Temperature: 120°C to 150°C
• The oven is an affordable option for those without specialized equipment. When using this method, it is important to wrap the meat in aluminum foil to prevent it from drying out.

4. Shredding the Meat: The Role of the DFC Line

Once the meat is cooked and tender, the next step is to shred it. This is where our technology comes in: our DFC Line Chicken and Meat Shredders are the perfect choice for those looking for efficiency and incredible results.

We designed these machines to shred meat in the right way, separating the fibers properly and preserving the texture and juiciness. Thanks to the continuous production system, they optimize all the manpower involved in the shredding process.

Advantages of using our Chicken and Meat Shredders:

• Speed and efficiency: They shred large volumes of meat in a short time.
• Uniform shredding: Consistent results, with correctly separated fibers.
• Ease of use and cleaning: Simple to use and removable parts for easy cleaning.

With our machines, pulled pork isn’t just shredded; it gets a professional finish that enhances its presentation and flavor.

5. Finishing and serving

After shredding the meat, mix it with your favorite barbecue sauce. Serve it on a hamburger bun, with coleslaw or as a side dish for main courses.

Whether for a special event or on a daily basis, pulled pork made with care and the right equipment is a guaranteed success.

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.