How to roast meat so that it is tender and falling apart?

The meat becomes tender to the point of falling apart due to the process of breaking down the muscle fibers and collagen present in the meat. The muscle tissues involved mainly include long muscle fibers and collagen fibers.

When meat is cooked slowly at low temperatures, such as slow cooking or smoking, the muscle fibers begin to disintegrate and the collagen present in the connective tissues of the meat begins to break down. This happens in several ways.

Muscle fibers: Long muscle fibers begin to unravel as they are exposed to heat and moisture. Heat causes the proteins present in muscle fibers to denature, making them softer and easier to separate.

Collagen: collagen is a protein found in the connective tissues of meat, such as tendons and ligaments. When exposed to moist heat for a prolonged period, collagen turns into gelatin, becoming soft and giving meat its juicy, tender texture.

The process of tenderizing meat can be facilitated by methods such as using acidic marinades (which contain ingredients such as citrus juice or vinegar), which help to break down muscle fibers and make the meat more tender. Additionally, techniques such as using dry aging or tenderizing enzymes can also help make meat more tender.

Therefore, when roasting meat slowly at low temperatures, the muscle fibers break down and the collagen converts to gelatin, resulting in meat that is soft to the point of falling apart.

The time needed to roast meat until it is very tender and falling apart can vary depending on several factors, including the type of meat, the cut, the size of the piece and the cooking method used.

Time and temperature to tenderize meat

Here are some general estimates for some popular cuts.

Beef Brisket (Brisket)

90ºC to 120ºC for 8 to 12 hours

Beef brisket or brisket tip is a cut that requires slow and prolonged cooking to make it tender and falling apart. It generally takes 8 to 12 hours to bake on low heat, usually 90°C to 120°C. The ideal point of tenderness is reached when the meat is so tender that it can be easily shredded with a fork. Bake with aluminum foil for part of the time so that the broth helps to soften.

Beef Rib

90ºC to 120ºC for 6 to 8 hours

Beef ribs also benefit from long, slow cooking. On low heat, from 90°C to 120°C, the ribs can take 6 to 8 hours to become tender and falling apart. Again, the ideal point is when the meat is so tender that it comes away easily from the bone. It can be roasted with aluminum foil part of the time so that the broth helps it soften.

Pulled Pork Loin Cup

90ºC to 120ºC for 8 hours (4 hours + 4 hours wrapped)

To do pulled pork, you can use any cut of pork, but the most recommended is the loin top. It usually takes 4 hours to smoke and another 4 hours to roast wrapped over low heat. When ready, the meat should be so tender that it can be easily shredded with forks.