Buzz
I’ve always been a fan of shredded meat, whether it’s chicken for tacos, pork for bánh mì, or a shredded chicken salad. Despite the extra effort it takes to shred meat compared to slicing or cubing, it doesn’t have to be a hassle when you use a stand mixer for the job.
The first time I tried shredding chicken with forks, I thought, “This isn’t so bad,” until my hands started to ache from the fork handles. It’s not that shredding meat is difficult, but when you’re doing it in large amounts, it quickly becomes tedious. Using a stand mixer to do the job is well worth it.
I discovered this method a couple of weeks ago in a video similar to this one, which focused on making shredded chicken salad. The person used a stand mixer with a whisk attachment, added the ingredients, and whipped up the salad. At first, I thought the finished salad looked a little too smooth, like it had lost some of its texture. The creator acknowledged this, but was otherwise happy with the outcome.
I was curious enough to give stand mixer shredding a try myself—after making a few adjustments.
How to shred chicken using a stand mixer
I believe the whisk attachment was the main reason for the over-mixing in that video. Stand mixers are incredibly powerful, and it's important to pay attention to both the timing and speed to prevent overdoing it, no matter what you’re making.
I decided to test stand mixer shredding on pulled pork, which is much fattier than chicken and thus easier to over-shred. (For reference, slow-cooked pulled pork falls apart with minimal effort, and while it’s not hard to shred the meat, doing it for a large batch can be overwhelming.)
I placed the pork into the mixing bowl and used a paddle attachment to begin shredding. Without exaggeration, the pork was nearly ready in less than 10 seconds at the lowest speed setting. I added my go-to barbecue sauce, turned on the mixer for another 5 seconds, and the pulled pork was perfect—done and ready to serve.
The ultimate stand mixer for shredding meat
What does this mean for all of us who love shredded meat? It suggests that investing in a stand mixer might be a great move, especially if you haven't already got one. This technique is a real game-changer for tougher, drier meats like chicken, and also works well for more tender cuts when you're dealing with three or more pounds to shred.
I’ve been using my Kitchen Aid Professional 6-quart for over ten years, and although newer models are quieter, this one still performs as well as ever. While I can no longer find the 6-quart version in stock, the 5-quart model is a solid alternative.
This is the most effective method for shredding chicken and pork
When evaluating whether a gadget or appliance speeds up my cooking, I always factor in the clean-up time, and the time saved here is undeniable. Think about the cutting board, the juice spills, the knives, and the forks, compared to just using the bowl and paddle with the mixer method. The bowl prevents juices from spilling onto the cutting board, and the paddle attachment is simple to clean. Between the time saved on shredding and clean-up, I’d say I saved around 10 to 20 minutes.
Moreover, the mixer takes care of the stirring for you, allowing you to simply add chopped ingredients and sauces for an efficient, multitasking experience. In essence, using a stand mixer removes the difficult labor from preparing a pulled meat dish, while also making it easier to cook large quantities. I would highly recommend it for older cooks or anyone with limited shoulder mobility or arm strength.
