I’ve always preferred shredded meats to the sliced or cubed variety. I choose shredded chicken for my tacos and shredded pork for my bánh mì, and shredded chicken salad is by far the superior preparation method—this despite the fact that shredding meat is undoubtedly more work that cutting it, but it doesn't have to be if you use a stand mixer for the job.The first time I shredded chicken with forks, I remember thinking, “oh, this isn’t so bad,” until a few minutes later, as my palms developed reddened fork handle-dents. It’s not that the act of shredding is complicated or particularly hard to figure out, but if you need to do it for more than maybe two hunks of meat, it can be a pain. Tossi
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