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Pork Pulling Techniques - looking for a better way

Discussion in 'Pork' started by duanes, Oct 17, 2013.

  1. duanes

    duanes Smoke Blower SMF Premier Member


    I have 6 pork butts going on smoker tonight (feeding ~70 people).  I will be pulling the pork when they are done.  I'm not all that fast with pulling pork, especially as I don't like leaving in chunks of fat.  I also don't want to chop the pork.  I pull the pork using bear claws.

    The question:

    Is there a better method/trick to get the pork pulled faster/easier than bear claws or large forks?
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Not really. Bear claws are the fastest way by hand
  3. chef jimmyj

    chef jimmyj Epic Pitmaster Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Unfortunately you can have Fast or Fat removal but not anyway I know of to do both...JJ
  4. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

    I use my own "claws"....my little ol' hands.

  5. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    Don't think so, but think about it when you pull those bear claws out,,,, it's part of the show, they work great and people love em. Plus there are always a few good Halloween "Jason" jokes while your using them!!!
  6. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

    Rick....what about Freddy K?

  7. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Ditto!  I cook to about 200* IT, leave it to rest covered for about an hour, then it just pulls apart nice and easy and I remove any additional fat during that process...but, it takes a while to do it right!

  8. duanes

    duanes Smoke Blower SMF Premier Member

    Thanks for the replies - I found an INCREDIBLE technique that cut the time to pull by more than 1/2!  It is a simple but ingenious method called "be nice to your wife and ask her to help you pull the pork."  She is WAY faster than I in pulling the pork and it was done in no time.

    Also, I learned something else new today.  When you leave your probes dangling over the edge of the smoker after you take the meat out of the smoker, your Beagle (if you have one) finds them absolutely delicious.  At first I couldn't figure out why a section of the wire was super clean and all chewed up.
    pgsmoker64 likes this.
  9. I have been looking for the same thing. I found one tool that goes n a drill (search amazon) cost 68. Kind of a power fork. But have also read to use kitchen aid mixer with paddle. Wife made pulled chicken breast that way. Only thing don't go to long and keep it slow or it will get to fine. My next pork butt I plan to cut the firmer mussel into 1.5 in pieces then try it. I like some chunks but not that are going to fall off bun. I have seen ones as big as golf balls. That is to big for me like mine more fine. I did find one deal that bolt to a table and did a fast job but was made over seas and was expensive
  10. Wife and bear claws seem like the way to go ........   All I ever use is a couple of large forks and my fingers, like your idea though !!!