Best Tool to Pull Pork

[mtnlakeman]

Smoking my first Boston Butt on Sunday, and wondered what the best tool(s) are to pull the pork with? A friend said 2 metal horse combs, and my wife uses 2 forks for chicken breasts which I thought would take too long. I like the pork long and stringy with a couple bigger chunks of bark mixed in.

I figured this community might have a lot of insight, and any advice or methods would be appreciated.

Thanks,
Mtnlakeman

 

[73saint]

Honestly, I prefer my hands. I use rubber (nitril) gloves, but after the meat has rested for a while, I find my fingers allow me to pull the meat, while separating what little fat remains.

 

[kawboy]

I started out using the claws, but found when I cook it to the correct temp, it is easier to just use a gloved hand. Should just kinda moosh apart.

 

[zwiller]

Knife, but we like ours chunked and don't care for it long and stringy. Alot of guys that like it your way use these:

• 

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[SmokinVOLfan]

I’ve got a pair of bear claws that I rarely use unless I’m in a hurry. I agree with the others above...get a disposable pair of nitrate gloves and do it by hand. Best way to get the fat chunks out

 

[link]

I just use two forks or my hands (once cool enough). I find this works the best.

 

[motocrash]

My Butler pulls mine.It appears he uses tongs?
Seriously,I use gloved hands and a serving fork to help with fat on butts and fat/gristle on picnics.

 

[gmc2003]

Use those ten digits attached to your hands. I like to feel the pork when pulling it. It's hard to feel the leftover fat with plastic extrusions.

Chris

 

[bbqbrett]

I normally use my hands or a combination of one and and a large serving fork.

 

[weedeater]

They have you covered. I have tried several different tools but I find my gloved hands work best.

Weedeater

 

[johnmeyer]

I didn't know about the nitrile gloves until I had my hot tub heater replaced, and the guy used them while gluing the PVC. They are much thicker than the disposable gloves that I've been buying at Costco for years (which are similar to the latex surgical gloves we used to get until latex became hard to get because lots of people have contact alergies to latex). Here's a link to them at Home Depot, in case you want to read about them:

Gorilla Grip Large Gray Nitrile Disposable Gloves (100-Count)

I've never used them for pulling pork, but because of both the thickness (almost as thick as reusable gloves) and the textured grip on the palms, I think they'd be great for this purpose.

 

[mtnlakeman]

Thanks for the input. Seems the consensus is fingers which I didn't know about, and also tells me it's best to let it cool down so I can handle it. Guessing that means it will need to rest for about an hour which probably helps too? Also didn't know to pull out the fat chunks so appreciate those tips to speed up the learning curve.

 

[Bearcarver]

My Butler pulls mine.It appears he uses tongs?
Seriously,I use gloved hands and a serving fork to help with fat on butts and fat/gristle on picnics.
View attachment 386925

Gotta love that personalized Tool Carrier!!

Bear

 

[motocrash]

Gotta love that personalized Tool Carrier!!

He is always quite eager to help me with a cook.

 

[Preacher Man]

...and also tells me it's best to let it cool down so I can handle it.

I also endorse the use of hands. I do mine while it's piping hot. I actually prefer this because it pulls so much easier.

I use gloved hands but employ the use of cotton glove liners underneath. You can find them at ACE for $3.99. With these liners I can pull hot meat straight out of the smoker no problem.

Here's a link that shows a picture of what I'm talking about: https://www.smokingmeatforums.com/threads/gloves.283464/page-2#post-1917817

 

[chef jimmyj]

For what you want?...Your gloved Hands! You have the most control with your fingers. If a tool must be used, a pair of 6" Tongs is the next best option. You can break the Roast up then do detail work by hand...JJ

 

[chopsaw]

JJ beat me to it . I stab with tongs and twist . Spread out on a cookie sheet , get rid of what you don't want . Chop the bark and mix it in .

 

[Hawging It]

I prefer small chunks. I take the meat cleaver to it.

 

[GATOR240]

My Butler pulls mine.It appears he uses tongs?
Seriously,I use gloved hands and a serving fork to help with fat on butts and fat/gristle on picnics.
View attachment 386925

Sweet! My butler would eat it whole and get sick!
I usually use two kitchen forks or my hands. I do have bear claws but don't use them often.

 

[mtnlakeman]

This is good stuff, and it seems like tongs are a tool to have on hand. I pretty much have the rub and sauce (North Carolina) that I'm going with and have enough experience I think I know how to make a pretty good roast, but wouldn't mind some input in regards to expected length of time to cook plus time to rest before the game? It's a 10 pound butt that I've trimmed to my liking. I have remote thermometers, and will cook between 200 - 250 and want to pull it at 195.

I have a smokehouse and use real wood to heat and smoke with so have the temperature highs and lows that I deal with, but wondering a good guess of how long should I expect it to take? I'm thinking 10 hours including rest and pulling time and working from game time (3:30 pst) backwards. I want to make sure I set my alarm early enough so everyone doesn't fill up on chips and dips while we wait for it to come to temperature. I apologize for the add on, but figured there's enough experience behind the responses so far received I'll have a pretty good chance of pulling it at the right time.