The trick is to smoke the meat and not make the meat smoke
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Effortless Shredded Meat

This is one of the best prep tips I have ever heard, and I wish I’d heard about it years ago. I would love to give credit to the originator of this tip, but I found it in numerous places. The explosion in popularity of slow cookers seems to be responsible for this tip as more and more people are slow cooking beef, chicken, lamb or pork and need to shred or pull it to finish up. As BBQers we often need to shred meat too, and as I said this is one of the best tips ever. The cost of admission: A KitchenAid or other stand mixer fitted with the paddle blade.


Assuming you own a stand mixer, the paddle blade is the triangular shaped blade pictured above. To shred the meat place the meat in the bowl of the stand mixer. Break the meat into several chunks so it is easier to work with. Once the meat is in the bowl, turn the stand mixer on to the lowest setting. The meat will begin breaking apart and you simply mix until the meat is the texture and consistency that you want. It doesn’t get any easier than this. I almost felt guilty because this method was almost too easy.



It can’t be that simple right? Well yes, but I will mention three things. Some of the websites that had this tip mentioned starting at slow and then increasing the speed once the meat began breaking apart. I tried this and the motor appeared to be straining too much so I went back to the slowest setting. I should add that some bread dough recipes call for you to start kneading on slow and then finish at a higher speed. I saw an online post by a rep from KitchenAid that said you should only knead at the slowest speed. The entire process took less than two minutes so using a faster speed isn’t going to buy you much. The other thing that happened to me is a chunk of meat wedged itself into one of the openings in the paddle blade. I simply shut the mixer off, poked the meat out with a fork and started back up. It took me less time to do it, than it did to describe it here. One of the advantages to hand pulling is you can remove pieces of excess fat as you go. You can still do some of this when you break the meat apart. If you break it apart by hand or with a fork, it will tend to tear along major lines of fat. Once the meat is in chunks, you can do some additional fat housekeeping at that point.

This is one of the best tips I’ve ever heard. I L-O-V-E pulled pork. It is my favorite items of the BBQ holy trinity (brisket, ribs & pulled pork), but pulling the pork is one of my least favorite tasks. This is no longer true, it has just turned into a trivial task. Also my stand mixer and it’s accessories is the most expensive kitchen electric I own. This tip has suddenly added to the versatility and value of my mixer.

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