HI Nagi. I’m a huge fan of your site. I studied this recipe and will try slow cooking the meat with the recommended seasonings, before shredding to floss and adding the sauce. I slow cooked a boneless pork leg (including the rind) in more European seasonings (rosemary, sage, garlic, stock and pepper). Beautiful, but more nearly 2 kgs of pork is more than enough of a slow roast for one person! The fat and rind as so unctuous, so half the roast, that lovely melty fattiness are going to be put aside for lunches along with roasted veg. The remain half I’ll divide into three and experiment with trying to do an Asian style pork floss, a Mexican style pork floss and one by leaving the seasonings as they are (except perhaps add salt and pepper) to create a more neutral pork floss. I am very good at making a little meat go a long way, so I hope this will be an experiment that works.

Should be around 100g because fresh pork contains 60% to 70% water.

I don’t suggest using slow cooker to cook the meat. But it may work!

Phil,
You can use a pan or wok and continuously stir frying until it becomes fluffy.

Just that I have a dehydrator, (proving to be quite a useful gadget lately), and not a bread maker.

It should be pure lean meat. Other cut works too.