Cutting/Pulling Pork Butt

[GetSmokedMN]

I am going to try injecting a pork butt for the first time tomorrow and was wondering how everyone prepares their pork butt once its done. Do you just slice the money muscle and pull/chop the rest? I've also seen some people slicing the meat around the horn. I always just used to pull all of it but after I tried the sliced money muscle (and realized how good it is), I want to make sure I'm not missing anything else!

 

[AllAces]

Man invented fire so that he could use his two hands to pull pork. Later when man invented the knife he used it to slice brisket.

 

[gmc2003]

Your doing it correctly, slice the money and pull the rest. Unless your looking for slice only.

Chris

 

[phatbac]

Personally i pull it all. I use shredder claws and makes a nice texture...

Happy Smoking,
phatbac (Aaron)

 

[TomKnollRFV]

I have the hangry family method down pat. I don't even get to rest the meat, they pull it apart the moment it hits the counter top to rest. LOL

 

[zwiller]

Always pulled all but have been thinking of a course chop first or after pulling but regardless we definitely like it chunky and not pulled to death like it came out of crock pot. Never heard of slicing MM but definitely a fan of injection on PP.

2 down, 2 on deck tomorrow, and 3 more to go for daughters grad party in July. So happy she asked for PP. I get better each time I make them. It's crazy, I now prefer PP over ribs...

 

[SmokinAl]

I like to pull it by hand with silicone gloves.
That way I can be real particular about getting any un-rendered fat out of the PP.
We also like big chunks of meat, not all shredded or chopped up.
But that's how we roll at SmokinAl's house!
Al

 

[RiversideSm0ker]

I have to admit that I use the two fork method on it all. Maybe I should just get my hands in there to make this happen the next time. Although I guess I like the shredded texture but I have never tried pulling or chopping it any other way. Time for some experimentation.

George

 

[AllAces]

Man has opposing thumbs for the purpose of pulling pork. And holding a bottle of beer.

 

[zwiller]

No more pulling for me. Tried chopping and am real happy how it turned out.

 

[idahopz]

I like to let the pork rest until warm to the touch, then use food grade nitrile gloves, squishing the pork between my fingers like Play Dough. Family and friends always enjoy that visual demonstration of tender juiciness. :D