Thought You Had to Simmer Pork for Hours to Make It Tender? Turns Out, This One Simple Step Makes It Fall-Apart Soft Instantly!

Pork shoulder, pork belly, and ribs aren’t just cheaper than tenderloin—they’re actually juicier and more flavorful if prepared the right way.





To bring out the best taste and texture, pork needs proper pre-treatment. From slow cooking to salting and marinating, here are 8 powerful techniques to help tenderize even the toughest cuts of meat:

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1. Pound the Meat

This method breaks down muscle fibers, making the meat easier to slice and chew.
The cleanest and most effective way? Pound the meat between sheets of plastic wrap or wax paper before cooking.
While a meat mallet is the standard tool, a rolling pin or even a heavy-bottomed pan can work just as well.

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2. Use Salt

Salt isn’t just for seasoning—it helps break down protein structures, making the meat more tender.
Instead of salting right before cooking, season your meat at least an hour in advance. Rinse off the excess salt with cold water, pat dry, and then cook as usual.

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3. Add an Acidic Marinade

For thinner, tougher cuts like pork loin or ribs, consider marinating in an acidic liquid to soften the texture (and deepen the flavor).
Look for ingredients like vinegar, citrus juice, wine, yogurt, buttermilk, or even soda—these acids break down muscle fibers on the meat’s surface.
Avoid marinating for more than 2 hours to prevent the meat from becoming mushy.

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4. Try Kiwi, Papaya, or Pineapple

Surprisingly effective, these fruits contain natural enzymes that tenderize meat.
Kiwi is particularly great thanks to its mild flavor.
Use sparingly—no more than 2 tablespoons of mashed kiwi per cup of marinade—and don’t over-marinate, or the meat may turn too soft.
This works best with thinner cuts like beef brisket or sliced chicken thigh.

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5. Braise or Slow Cook

Tough cuts rich in connective tissue—like brisket, pork shoulder, and chuck—shine when cooked slowly.
Over several hours, the collagen breaks down, turning into a tender, juicy dish that melts in your mouth.

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6. Cut Meat Into Smaller Pieces

If you’re making stir-fries or diced dishes, chopping the meat into smaller chunks before marinating allows the flavors to penetrate faster and more deeply.
Smaller pieces mean more surface area, making the marinating process faster and more effective than with whole steaks.

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7. Score or Lightly Chop with a Knife Back

In many recipes for seared pork chops or pan-fried steaks, chefs lightly pound or score the meat using the back of a knife before marinating.
This helps loosen the muscle fibers and allows the marinade to soak in better—without changing the thickness of the cut like a meat mallet might.

8. Use a Fork to Pierce the Meat

Piercing meat with a fork before marinating, much like scoring with a knife, helps break down tough tissue and lets flavors seep in deeper.
This technique is especially helpful for cuts with skin, like boneless chicken thighs. Just be careful not to overdo it, as too many holes can ruin the texture and taste.