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Pulled Pork..how fine to pull?

post #1 of 18
Thread Starter 

Just sitting here at work thinking about pulled pork.  My question is to what consistency does everyone pull it to?  I usually pull my pretty fine if that makes sense.  Do people keep larger chunks or smaller ones?  Is there an advantage to one over the other?  I was thinking the larger chunks would keep it from getting "mushy" if juices are added back in?  I am not sure of this just thinking.  Any thoughts?  Experiences?  Just coming up with new things to try and a different consistency of pulled pork might be on the list based on what others have to share.  Thanks.

post #2 of 18

I like a mix man. Some chunky and some fine.

post #3 of 18

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Well when I pull mine I do it by hand so I get some pulled alot and some pulled alittle. I just want to get most of the fat out. So I just go thur the meat and pull out the mushy and fatty chunks.

post #4 of 18
Quote:
Originally Posted by smokinstevo27 View Post

I like a mix man. Some chunky and some fine.


same here
 

post #5 of 18

+1 on the mix.  I love biting into a sandwich and getting a big ole chunk of bark.  When I go to a place and get a sandwich where the meat looks like it's been through a food processor, it makes me suspicious.

post #6 of 18

I tend towards larger chuncks vs. fine shred. Part of that is because I will use some it later in other dishes, and if it is alread fine shred, then it just cooks down to paste in a 2nd dish.

post #7 of 18

Personally, I like it shredded pretty good. I use "Bear Claws" to pull it apart then finish up with a sharp butcher knife or cleaver. I like to mix the pork with a sauce and it gets a better coverage if shredded than left chunky. 

post #8 of 18

I like a rough shred, I don't care for mush.

post #9 of 18

I mostly do it by hand and keep it kind of medium chunky - If I am only doing it for sammies and dont expect any leftovers I will shred it more to make it easy for folks to eat

post #10 of 18
Thread Starter 

I think I will have to try some larger chunks next time and see how it goes.  The cooking down in the second dish is something I have noticed but wasn't sure if the larger chunks would solve that.  Thanks guys.

post #11 of 18

I pull mine by hand & get the fat & mushy stuff out, but I like to keep it chunky. I have a set of bear claws, but don't use them much because they tend to shred it too much.

post #12 of 18
Quote:
Originally Posted by Smoke 2 Geaux View Post

+1 on the mix.  I love biting into a sandwich and getting a big ole chunk of bark.  When I go to a place and get a sandwich where the meat looks like it's been through a food processor, it makes me suspicious.



True that...Its like, what are you guys serving me. I cant get PP out anymore. After you make it yourself, the restaurant PP is way under par.

post #13 of 18

I also use bear claws. They make it nice and easy to pull the pork. I dont go to crazy with them, i use them mostly to get every thing started and separated. They are great for getting the meat out of the smoker as well.

post #14 of 18
Quote:
Originally Posted by papagreer View Post



Quote:
Originally Posted by Smoke 2 Geaux View Post

+1 on the mix.  I love biting into a sandwich and getting a big ole chunk of bark.  When I go to a place and get a sandwich where the meat looks like it's been through a food processor, it makes me suspicious.



True that...Its like, what are you guys serving me. I cant get PP out anymore. After you make it yourself, the restaurant PP is way under par.



Aint that the truth. I went to a "Southern Eatery" (I live in Washington State, we don't have very many up here) a couple weeks ago and had their "Smoked Sampler". I'm half convinced that it was done in a crockpot, not at all like what a real pork sammie should look like.

post #15 of 18

I gotta agree with the two Steves!

 

Some chunky, some fine.

 

Bear

post #16 of 18

I use two forks and pull out the junk and have fairly large strands.

 

 Craig

 

 Here's a picture of todays pulled pork.

 

 

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post #17 of 18

That's pretty much what mine looks like when pulled.

post #18 of 18

I too like mine with some larger chunks.  I only smoke to 195° also.  I've noticed that any more than that and the meat get a bit mushy. 

 

100_1945.JPG

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