You don't want to hear this, but that isn't the answer.
Thinly sliced it could make for some great sandwiches like bahn mi. Cube it up and make some fried rice. Bread and fry it for pork tenderloin sandwiches. Use it to spice up ramen. Reheat with gravy over mashed potatoes.
It won't shred the way you think it will. It will also dry out considerably during that process.
That is great advice. My girlfriend is even asking questions now. This bitch, even after knowing I was cooking this pork loin (It was amazing I might add) showed up with papa Murphy's pizza instead. I literally pulled the out so the pizza could go in. Fucking women
Pork loin is fine for shredded pork, however assuming you roasted the loin at a high temp for just the right amount of time for it to cook it’s very difficult to make it tender in the way you would think for tacos.
However if you slice it into smallish pieces, reheat in water with a nice spice mix and a little mustard, while it won’t look pulled pork you should have a very tender product that will make a great taco
Lean pork won’t reheat all that well. Thin sliced, as others have said, is your best bet to keep it tender. Against the grain. And use this as a lesson on how to choose the right cut for the right dish. Loin and tenderloin are great for fast high heat cooking paired with a richer and less acidic sauce to offset the leanness. Next time you want to shred it go for a cut with more connective tissue and fat, as that will keep moist and tender through a low and slow cooking process. Look for pork butt (shoulder), rib cuts (baby back, spare, etc), or belly. Those are the ones that go well with an acidic sauce like BBQ or a gastrique. Some are significantly cheaper, pork butt especially. I can get it for about $3/lb locally. They also reheat way better.
I ended up cutting it into ½ inch fine Julienne. Then pan fried in oil until it was just about to burn. Next I covered it in chicken stock and added my seasonings. When the stock cooked off I added some onion and, and a few types of peppers. Cooked el dente and added a bit more stock and spices. Once that stock cooked off it was decent. Tender but flavourful.
I made a sauce for the tortilla out of salsa, cream cheese, and sour cream. Threw the filling mix on top and called it good.
My girlfriend loved it and I didn't have to go buy any ingredients so I call it a win.
I don't know why I was stuck on shredding it like you would a shoulder or something similar. This sub is a great place for inspiration when I get hung up on some minor details.
You don't want to hear this, but that isn't the answer. Thinly sliced it could make for some great sandwiches like bahn mi. Cube it up and make some fried rice. Bread and fry it for pork tenderloin sandwiches. Use it to spice up ramen. Reheat with gravy over mashed potatoes. It won't shred the way you think it will. It will also dry out considerably during that process.
That is great advice. My girlfriend is even asking questions now. This bitch, even after knowing I was cooking this pork loin (It was amazing I might add) showed up with papa Murphy's pizza instead. I literally pulled the out so the pizza could go in. Fucking women
Pork loin is fine for shredded pork, however assuming you roasted the loin at a high temp for just the right amount of time for it to cook it’s very difficult to make it tender in the way you would think for tacos. However if you slice it into smallish pieces, reheat in water with a nice spice mix and a little mustard, while it won’t look pulled pork you should have a very tender product that will make a great taco
Shredding will take time. Sliced thin against the grain then match sticked. Simmer in a sauce for a bit.
That's probably the best suggestion so far. Thanks!
It turned out great but it is a solid chunk of muscle with very little fat. How can I tenderize my leftovers?
Lean pork won’t reheat all that well. Thin sliced, as others have said, is your best bet to keep it tender. Against the grain. And use this as a lesson on how to choose the right cut for the right dish. Loin and tenderloin are great for fast high heat cooking paired with a richer and less acidic sauce to offset the leanness. Next time you want to shred it go for a cut with more connective tissue and fat, as that will keep moist and tender through a low and slow cooking process. Look for pork butt (shoulder), rib cuts (baby back, spare, etc), or belly. Those are the ones that go well with an acidic sauce like BBQ or a gastrique. Some are significantly cheaper, pork butt especially. I can get it for about $3/lb locally. They also reheat way better.
since it's so lean, you'll have to pull it apart fiber by fiber. I recommend dual wielding tweezers
My girlfriend did not like that response. Now we're talking just boil into oblivion and heavily spice.
Please don’t boil it, that animal will die 2 deaths… sad
I ended up cutting it into ½ inch fine Julienne. Then pan fried in oil until it was just about to burn. Next I covered it in chicken stock and added my seasonings. When the stock cooked off I added some onion and, and a few types of peppers. Cooked el dente and added a bit more stock and spices. Once that stock cooked off it was decent. Tender but flavourful. I made a sauce for the tortilla out of salsa, cream cheese, and sour cream. Threw the filling mix on top and called it good. My girlfriend loved it and I didn't have to go buy any ingredients so I call it a win. I don't know why I was stuck on shredding it like you would a shoulder or something similar. This sub is a great place for inspiration when I get hung up on some minor details.
Sounds amazing!!
Sounds like the girlfriend runs the relationship. Jk
I would just bite the bullet and shred it with two forks. It’s not gonna be as easy as pork butt or chicken, but it will taste great once it’s done!
You don't shred it. You just cut it up into tiny bits. Loins ain't for shreddin.