Quick Answer
Yes, you can absolutely boil and shred pork chops. Boiling pork chops helps break down the connective tissue and makes them tender enough to shred easily. The key is boiling them low and slow in seasoned liquid until fork tender. Once boiled, the pork chops can be shredded with two forks or your fingers. Boiled and shredded pork is great for salads, tacos, burritos, sandwiches and more.
Steps to Boil and Shred Pork Chops
Boiling and shredding pork chops is an easy process that opens up many possibilities for using this versatile meat. Here are the basic steps:
Choose the Right Pork Chops
Opt for bone-in pork chops that are at least 1-inch thick. The bone adds flavor as the chops boil and the thicker cut means more meat to shred once cooked. Leaner boneless chops can also work but may end up a bit dry.
Season the Water
Boil the pork chops in seasoned liquid for the best flavor. Try chicken or vegetable broth, apple cider, wine or water with spices and herbs like garlic, onion, bay leaves, peppercorns, sage and thyme. The seasoning will infuse the pork as it cooks.
Boil Low and Slow
Bring the liquid to a gentle simmer and add the chops. Let them cook at a low boil for 1-2 hours until extremely tender and the meat shreds easily with a fork. Flipping the chops halfway through ensures even cooking.
Shred the Pork
Once boiled tender, remove the chops from the liquid and let rest briefly until cool enough to handle. Discard the bones, then shred the meat using two forks or your fingers, pulling it into long thin strands.
Use the Shredded Pork
Fluff the shredded pork with a fork and moisten it with some of the boiling liquid if needed. Use it right away or refrigerate in the liquid up to 4-5 days. The boiled, shredded pork is versatile for tacos, quesadillas, sandwiches, salads, pasta, soups and more.
Tips for Perfectly Shredded Pork Chops
Follow these tips for fork-tender boiled pork chops that shred beautifully:
Pat Dry
Thoroughly pat the pork chops dry before boiling. Excess moisture on the surface can make the meat boil unevenly.
Trim Fat
Trim off any thick layers of external fat which can prevent the chops from fully cooking through. Leave just a thin layer intact for moisture.
Don’t Overcook
While the pork needs to become extremely tender, overcooking can make it dry. Carefully monitor doneness and remove from the liquid as soon as fork tender.
Shred Warm
For the easiest shredding, let the chops rest just until cool enough to handle then shred while still warm. The meat will continue retaining heat to practically fall apart.
Moisten as Needed
If the boiled pork seems dry once shredded, mix in a few spoonfuls of the cooking liquid. This will add back moisture for tender, juicy shredded pork.
Common Questions
Here are answers to some frequently asked questions about boiling and shredding pork chops:
How long should you boil pork chops to shred them?
Plan on boiling bone-in pork chops for 60-120 minutes to get them fully tender and ready to shred easily. Thinner chops may only need an hour while thicker chops can take up to 2 hours.
What liquid is best for boiling pork chops?
Chicken or vegetable broth are great choices for boiling pork chops. The savory broth seasons the meat as it cooks. You can also use apple cider, wine, water or a combination.
Can you shred pork chops without boiling?
While boiling is the easiest method, pork chops can also be shredded after roasting or cooking in a slow cooker or Instant Pot. The key is breaking down the connective tissue until very tender.
How do you keep boiled pork chops moist?
Use bone-in chops, cook just until fork tender, shred while still warm, and moisten with cooking liquid as needed to keep boiled pork chops juicy and flavorful.
What’s the best way to use shredded pork chops?
Boiled and shredded pork is extremely versatile for tacos, burritos, quesadillas, sandwiches, soups, salads, pasta dishes, casseroles and more! Get creative with seasonings and flavor profiles.
Detailed Step-by-Step Instructions
Here is a step-by-step walkthrough on how to perfectly boil and shred boneless pork chops:
Ingredients
– 3-4 bone-in pork chops, about 1 inch thick (1 1⁄2 – 2 lbs total)
– 4 cups chicken or vegetable broth (or liquid of choice)
– 1 onion, halved
– 3 garlic cloves, smashed
– 2 bay leaves
– 1 teaspoon black peppercorns
– 1⁄2 teaspoon salt
– 2 tablespoons olive oil
Instructions
Step 1: Pat pork chops completely dry with paper towels. Trim off any thick outer fat.
Step 2: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion halves and cook 2-3 minutes until starting to soften. Add garlic and cook 30 seconds more.
Step 3: Pour in chicken broth and 4 cups water. Add bay leaves, peppercorns and salt. Bring to a boil over high heat.
Step 4: Once boiling, carefully add pork chops in a single layer. Reduce heat to maintain a gentle simmer.
Step 5: Cook pork chops at a low simmer for 60-90 minutes. Flip chops halfway through. Pork should be extremely tender and shred easily with a fork when done.
Step 6: Using tongs, transfer chops to a plate. Let rest 10 minutes until cool enough to handle. Strain and reserve cooking liquid.
Step 7: Once chops are cool enough, remove any bones and large pieces of fat. Shred meat into long thin strands using two forks or your fingers.
Step 8: Moisten shredded pork with 1-2 cups reserved cooking liquid. Use in desired recipes or store refrigerated in liquid up to 4-5 days. Enjoy!
Recipe Ideas
Boiled and shredded pork chops are extremely versatile in recipes. Here are just a few delicious ways to use this tender protein:
Pork Chop Salad
Toss shredded pork with mixed greens, tomatoes, avocado, shredded cheese, beans, and vinaigrette for a hearty main dish salad.
Pulled Pork Sandwiches
Pile warm shredded pork on buns and top with your favorite bbq sauce and coleslaw for classic pulled pork sandwiches.
Carnitas Street Tacos
Saute boiled, shredded pork with onions and cumin until crispy. Put in corn tortillas and top with lime, cilantro and salsa.
Pork Noodle Soup
Add shredded pork, vegetables and noodles to chicken broth for a comforting and protein-packed soup.
Pork Fried Rice
Stir shredded pork into fried rice with veggies and eggs for a quick and easy skillet meal.
Pork Enchiladas
Fill tortillas with shredded pork and cheese then bake with enchilada sauce for hearty Mexican comfort food.
Pork Ragu Pasta
Simmer shredded pork in tomato sauce with red wine and serve over pasta for a tasty Italian-inspired dish.
Nutrition
Boiled and shredded pork chops are a lean, protein-packed ingredient to incorporate into your diet. Here is the nutrition profile of 3 ounces cooked pork:
| Calories | 122 |
|---|---|
| Fat | 4g |
| Carbs | 0g |
| Protein | 24g |
Pork is an excellent source of high-quality protein to support muscle growth and maintenance. It also provides important nutrients like niacin, vitamin B6, phosphorus, zinc and selenium.
Keep in mind that the nutrition facts can vary slightly depending on the cut of pork chops used and whether they are enhanced with a salt solution.
Cost Effectiveness
Boiling and shredding pork chops is one of the most budget-friendly ways to enjoy this tasty and versatile meat. Here are some factors that make it cost effective:
– Bone-in pork chops are often one of the cheaper cuts of pork available. Prices range from $2-4 per pound on average.
– A little goes a long way. The boiling cooking method maximizes tenderness so just 1-2 pounds can feed a whole family.
– Pork chops contain about 50% usable cooked meat. You get a good amount of shredded meat per pound.
– Boiled and shredded pork substitutes well for more expensive meats like shredded chicken or beef in recipes.
– The boneless cooked pork keeps for up to a week refrigerated, letting you prep meals in advance.
– Homemade shredded pork costs a fraction compared to store-bought options.
With some simple boiling and shredding, inexpensive pork chops become the star of flavorful meals that don’t break the bank.
Food Safety
Proper handling and storage are important when working with any raw meat, including pork chops. Here are some key food safety tips:
– Wash hands, utensils and surfaces after handling raw pork. Avoid cross-contamination.
– Use separate cutting boards and knives for raw pork and cooked pork or other foods.
– Cook pork chops to an internal temperature of at least 145°F as measured by a food thermometer.
– Refrigerate cooked pork within 2 hours in shallow airtight containers. Use within 3-5 days.
– When reheating shredded pork, heat to an internal temperature of 165°F. Bring soups/stews back to a boil.
– Look for signs of spoilage before eating cooked pork like off-smells, sliminess or mold growth. When in doubt, throw it out.
– Refrigerate and freeze shredded pork in portions for easy thawing and use. Freeze for 2-3 months.
Following basic food safety guidelines when boiling, shredding, storing and reheating pork chops will help protect you against potential foodborne illnesses.
Conclusion
Boiling pork chops until fork tender and shredding the meat is an easy, time-tested technique that opens up endless possibilities in the kitchen. With the right cut of chops, seasoning and cooking time, you can have tender shredded pork ready to mix into tacos, sandwiches, pasta, soups, salads and more. Taking proper safety precautions will ensure this inexpensive yet versatile meat can be enjoyed both immediately after cooking and saved for later use. So grab a pack of pork chops next time you’re grocery shopping and give boiling and shredding a try for delicious shredded pork meals on a budget.