The chef gave tips on cooking torn pork

"Pork" is a very interesting meat if you work with it correctly, and in order for the dishes to taste better, you should choose fatter cuts, such as shoulder blades, Vyacheslav Zolotovsky, chef of the Samara street food project "Cargo Cult", told Izvestia.

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The right balance of meat and fat helps preserve juiciness and makes the taste of pork more intense, so the team mainly uses a spatula in their dishes.

"A simple set of spices is enough — coriander, crushed pepper and butcher's salt: they emphasize the taste of the meat itself without interrupting it, and with long cooking, pork turns out to be saturated and acquires a pleasant pink hue," the expert advised.

Time and temperature are also particularly important when cooking shredded pork. It is better to cook meat at about + 130 degrees, bringing the temperature inside the piece to +93-95 degrees. In this mode, it remains juicy and soft and is easily disassembled into fibers.

The ""Pulled Pork" burger with torn pork, cheese and vegetables and the "Cargo plate" with torn pork, potatoes, pickled onions and cucumbers on bourbon are among the most popular dishes prepared in the "Cargo Cult" project.

Read more in the "Izvestia" article.