Pulling pulled pork

[PolishDeli]

Whats everyone's technique for pulling/shredding pork?

I just use my hands and aim for pork strands to be roughly matchstick sized.

Ive tried using those wolverine claws. They look cool, but i get a non uniform shred. And they're a lot less ergonomic than you'd think.

I've tried chopping with a clever. Fun, but the texture is wrong. Chopped, not pulled. No surprises there.

Anyway, curious about what works for others

 

[chopsaw]

I just use 2 dinner forks . I start by putting downward pressure ( lightly ) on the whole thing . After it falls apart I use the forks on the hunks , then finish up with my hands .

 

[smokerjim]

I just use 2 dinner forks . I start by putting downward pressure ( lightly ) on the whole thing . After it falls apart I use the forks on the hunks , then finish up with my hands .

I do the same

 

[h8that4u]

Kitchen Aid Mixer

 

[yankee2bbq]

Whats everyone's technique for pulling/shredding pork?

I just use my hands and aim for pork strands to be roughly matchstick sized.

Ive tried using those wolverine claws. They look cool, but i get a non uniform shred. And they're a lot less ergonomic than you'd think.

I've tried chopping with a clever. Fun, but the texture is wrong. Chopped, not pulled. No surprises there.

Anyway, curious about what works for others

Like you I have used the wolverine claws; they work okay. I use two dinner forks now. They work the best for me.

 

[mike243]

I bought a 5 finger shredder that i put on my drill, into a stainless bowl or pot preferably and let rip, i can walk through 3-5 in nothing flat lol about $20 on Amazon

 

[SmokinEdge]

I use two dinner forks unless it’s a little on the tough side, then I use my hands.

 

[thirdeye]

All by hand. I call it breaking it down, or de-constructing a butt. I like to start at the top, the end opposite the bone, where the money muscle is. If this can be sliced, I'll get 5 or 6 slices. If not, I just take the muscles apart in pieces following the natural seams. Then I move toward the blade bone, doing the same and the last pieces I remove are the horn muscles which are the plugs of meat right next to the bone.

Money muscle end, often these are too tender to slice so I keep them in chunks. These are my favorite.

My typical meat from the center of the butt

These are the horn muscles, next to the money muscle end these are my favorite.


Once I have all the meat on a cutting board, I will remove any fatty areas and bark that is not worthy of serving. When plating up every one can get some of each type of meat as it all has a different texture and tenderness factor.

 

[SmokyMose]

Afraid I'm partial to the claws.

 

[sawhorseray]

I got the bear claws for a Xmas present a couple years back, wasn't all that impressed. I prefer using the forks I was born with at the end of each arm. RAY

 

[Texas Cookin']

I use claws or forks if I don't wait long enough for it to cool. If it is cool enough then I prefer to just use my hands.

 

[thirdeye]

I got the bear claws for a Xmas present a couple years back, wasn't all that impressed. I prefer using the forks I was born with at the end of each arm. RAY

Ever see the safety poster about keeping the 10 tools at the end of your arms?

I use claws or forks if I don't wait long enough for it to cool. If it is cool enough then I prefer to just use my hands.

I like the throw-away gloves over the knit liners.

 

[Texas Cookin']

Ever see the safety poster about keeping the 10 tools at the end of your arms?



I like the throw-away gloves over the knit liners.
View attachment 512570

Very good idea.

 

[sawhorseray]

Ever see the safety poster about keeping the 10 tools at the end of your arms?

Of course, I was in the Carpenter's Union for 34 years, still got 'em all! RAY

 

[SecondHandSmoker]

It depends on the pan I am using.
If it's one of the old metal non coated pans then forks it is.
If it's Mrs. SHS's non-stick super fancy deep lasagna pan then plastic bearclaws it is.

 

[GATOR240]

I do the same

I do the same also.

 

[kruizer]

I use dinner forks or salad forks.

 

[jcam222]

I’m going to have to explore the kitchen aid and 5 finger shredder on a drill ideas. I currently use Bear claws and hands. I’d love to better learn to break it down like Thirdeye for times when I’m only making one at home or if I try a comp

 

[SmokinEdge]

I’m going to have to explore the kitchen aid and 5 finger shredder on a drill ideas. I currently use Bear claws and hands. I’d love to better learn to break it down like Thirdeye for times when I’m only making one at home or if I try a comp

I have tried the KA method, and I will say that if the pork is very pull tender, it’s does seem to get mushy and if just a little tough, it does a half a$$ed job. Maybe will work better for you though.

 

[MJB05615]

I have the Claws and they are difficult to work with. I usually use regular forks as well.