What's the best way to tenderize pork butt before cooking?

Discussion in 'Food & Cooking' started by abefroman, Jan 29, 2015.

  1. abefroman

    abefroman

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    What's the best way to tenderize pork butt before cooking?

    Stab it with a meat tenderizer?  Any particular marinade?

    TIA
     
  2. chefbuba

    chefbuba

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    Cook it low and slow. It will be tender when cooked long enough.
     
  3. abefroman

    abefroman

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    Is it possible to achieve a similar level of tenderness with out cooking it low and slow?
     
  4. ordo

    ordo

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    There 're mechanical tenderizers (by multiple piercings) but they are not used in this kinda cut. Low and slow cooking will break muscle fibers and conective tissues in a way no tenderizers achieve.

    Marinates act just on the surface of the meat.
     
    Last edited: Jan 29, 2015
  5. jake t buds

    jake t buds

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    As opposed to high and fast? High temp will dry out the meat, even in liquid. You want the collagen to break down  s l o w l y. 

    See here

    Or here.  

    And for a great looking piece of pork and recipe, here
     
  6. abefroman

    abefroman

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    Will acid break down collagen?
     
  7. phatch

    phatch Moderator Staff Member

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    not in any strength that is still called food.
     
  8. ordo

    ordo

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    Like in Breaking bad?
     
  9. koukouvagia

    koukouvagia

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    @abefroman what are you trying to make? You're better off with loin chops.

    This will not work with the cut you have. Unless you slice it thin, pound it, braise it for an hour.
     
  10. french fries

    french fries

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    Yeah what are you trying to do exactly? I often grill pork butt high and fast, using one of two methods:

    1) I completely remove all fat from the meat, then cut the meat in 1/2" cubes, dry rub, skewer, and grill over high heat for a few minutes. 

    2) I start with rather thin slices of pork butt, marinate in olive oil, lemon, garlic and herbes de provence then grill over high heat for a few minutes.
     
  11. abefroman

    abefroman

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    Thanks, I'm doing something similar to #2, except for the marinade I did, beer, orange juice, garlic, Mexican oregano and onion.  (not sure if the beer was a good idea).  And I stabbed each piece about 50 times with a tenderizer.
     
    Last edited: Jan 29, 2015
  12. french fries

    french fries

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    Sounds good except the stabbing with a tenderizer (IMO). I don't like the pre-chewed texture you get.
     
  13. eastshores

    eastshores

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    I used one recently on chicken breast. Not 50 times though! Maybe 10. Possibly it's different because the strands in chicken breast run much longer than many meats but it was the best grilled chicken breast I've made to date. I also butterflied them so they would cook evenly without drying out so I am sure that helped.
     
    Last edited: Jan 29, 2015
  14. koukouvagia

    koukouvagia

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    What do those stabbing tenderizers do anyway? Should I buy one?
     
  15. abefroman

    abefroman

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    It breaks down the meat to make it not as chewy and it also allows the marinade to penetrate into the meat.
     
  16. french fries

    french fries

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    It's basically a bunch of little knives that start cutting the meat for you. The more you do it the more you meat starts feeling like ground meat. Personally I don't like what they do to the texture of meat and I wouldn't recommend them. 

    Before you buy one, next time you go to your butcher, ask him to tenderize something for you and see how you like it? 
     
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  17. eastshores

    eastshores

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    Edit: I can understand one not liking the texture. To me though, it's the same concept as cutting against the grain. They aren't really designed to puree your meat. If you're getting a texture of pre-chewed food I'd say you're either over doing it or using it on a meat that probably didn't need it to start with. Chef Masaharu Morimoto uses them often on Iron Chef for tougher cuts of meat. That's why I tried it in the first place.
     
    Last edited: Jan 30, 2015
  18. french fries

    french fries

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    What's actually happening is more like taking a knife and stabbing your meat 50 times with it. 
     
    Last edited: Jan 30, 2015
  19. cheflayne

    cheflayne

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    Look up Bulgogi. It is a quick cooked, thinly sliced, marinated, Korean, pork butt dish.
     
  20. eastshores

    eastshores

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    Who doesn't do that? /img/vbsmilies/smilies/biggrin.gif