Pork is a versatile meat that can be cooked in many different ways. When cooked properly, pork becomes fall-off-the-bone tender and perfect for shredding. The key to getting shredable pork is to cook it low and slow using moist heat. This breaks down the tough muscle fibers and connective tissue, resulting in tender, pull-apart meat.
What cut of pork is best for shredding?
The best cuts of pork for shredding are the tougher cuts that contain a good amount of fat and connective tissue. These include:
- Pork shoulder / Boston butt / Pork butt
- Pork picnic shoulder
- Pork leg
Cuts like loin or tenderloin are too lean and will dry out if cooked low and slow. You want a fattier cut that will keep moist during prolonged cooking.
How long and at what temperature should you cook pork for shredding?
To get pork shredable, it needs to be cooked:
- Low temperature – 225°F to 275°F
- Slow cooking – At least 8 hours for a 5-8 lb roast
- To an internal temperature of 195°F to 205°F
Cooking it low and slow gives the collagen in the pork time to break down into gelatin, resulting in succulent, pull-apart meat. Aim to cook it until it reaches an internal temperature of 195-205°F, checking with a meat thermometer. At this temp, the pork should be fall-apart tender and ready for shredding.
What cooking methods work best?
The top cooking methods for getting deliciously shreddable pork include:
| Method | Pros | Cons |
|---|---|---|
| Slow cooker | Very hands off, retains moisture | Can dry out if overcooked |
| Oven roast | Easy, reliable results | Meat can dry out |
| Smoking | Infuses amazing flavor | Requires special equipment |
| Braising | Keeps meat very moist | Long cooking time |
The slow cooker is one of the easiest methods. Just pop in your seasoned pork, set it on low for 8+ hours, and it will cook low and slow to tender perfection. Oven roasting also works very well – just cook at ~250°F until the center hits 205°F. Smoking and braising are great too when you have the time!
Steps for oven roasted pulled pork
Oven roasting is one of the easiest ways to cook up delicious shreddable pork. Follow these simple steps:
- Choose a fatty pork shoulder roast (5-8 lbs). Trim off any excess fat.
- Generously season all over with a spice rub. Ideas: brown sugar, chili powder, cumin, garlic powder, onion powder, smoked paprika.
- Place meat in a roasting pan or dutch oven. Add ~1 cup of liquid such as broth, cider, or water.
- Cover pan with lid or foil. Cook at ~250°F for 8-10 hours until falling apart tender.
- Remove pork from oven and let rest 15 minutes.
- Transfer pork to a cutting board and shred using two forks. Discard excess fat.
- Moisten shredded pork with pan juices. Season with more rub or BBQ sauce if desired.
The low oven temp gently breaks down the pork over time into succulent, flavorful shreds ready for sandwiches, tacos, or anything!
Tips for the best shredded pork
Follow these tips and tricks for foolproof pulled pork success:
- Chill the cooked pork in the fridge before shredding. This makes it easier to shred once cooled.
- Shred across the grain of the meat for more tender texture.
- Mix in some of the pan juices/sauce to add moisture to the shredded pork.
- Pull out any hard fat chunks after shredding.
- Season the shredded pork to taste. Sweet and smoky flavors pair best.
- Use forks or bear claws to shred. Hands work too!
- Reheat gently before serving if shredding in advance.
What spices and sauces go well with shredded pork?
Pulled pork goes great with lots of global flavors. Some top spice combos and sauces include:
- Barbecue – Smoked paprika, chili powder, garlic, brown sugar, Worcestershire, BBQ sauce
- Mexican – Cumin, chili powder, lime, cilantro, hot sauce
- Asian – Five spice powder, sesame oil, soy sauce, ginger
- Jerk – Jerk seasoning, allspice, thyme, lime juice
- Mediterranean – Oregano, lemon, garlic, olive oil
Mix and match to make your perfect signature shredded pork flavor!
What are the best uses for shredded pork?
Shredded pork is amazingly versatile. Some of the top ways to enjoy it include:
- Sandwiches – Pulled pork sandwiches are a classic!
- Tacos – Heap on tortillas with fixings like onion, cilantro and salsa.
- Nachos – Pile shreds over chips and finish with cheese, beans, etc.
- Casseroles – Mix into baked casseroles and pastas.
- Soup – Add to vegetable, minestrone, lentil and other soups.
- Salads – Toss with greens, veggies and dressing for a protein punch.
- Breakfast – Add to hash, eggs, waffles, and more.
Get creative and use those delicious pork shreds in all kinds of recipes!
How long does shredded pork last?
Properly stored, shredded pork will last:
- Fridge: 4 to 5 days
- Freezer: 4 to 6 months
To maximize freshness:
- Refrigerate pork in an airtight container.
- Place freezer bags of pork in freezer immediately.
- Use shredded pork within recommended time.
Cooked pork that looks or smells bad should be discarded.
Conclusion
With the right cut, temp, time, and technique, you can get fall-apart tender and delicious shredded pork. Pork shoulder cooked low and slow is perfect. An oven roast is one of the easiest methods. Season boldly, cook until 195-205°F, rest, shred, and enjoy! With endless flavor options and uses like tacos, sandwiches, soups and more, shredded pork is endlessly versatile.