New Ways to Shred Meat
We already know that shredding cooked meat using two forks (or our fingers) is fast and effective. When the meat is extra tender, as with barbecue, you have a couple more options.
With barbecue, we cook meats “low and slow,” which usually results in a final temperature above the more commonly called for 175 degrees. How much higher? We’re talking 195 degrees, which allows even more collagen breakdown. That means the meat is more tender and even easier to shred. Here are two ways to make easy work of shredding cooked meat:
Small Quantity of Meat - Tongs
Squeeze it gently with tongs. The meat is so tender that it falls apart easily into bite-size pieces.
Large Quantity of Meat - Stand Mixer
When we have a larger quantity of meat to shred, we pull out the stand mixer with a paddle attachment. Put the still-hot meat directly into the bowl and mix on low speed for about 1½ minutes until the meat is shredded.
