Pulling pulled pork

[Newglide]

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

I saw a guy use one of those on a BBQ show, I think it was man vs fire or something. He flew through quite a few butts in no time.

 

[SmokinAl]

I always do it by hand, that way I can pick out any un-rendered fat. Nobody wants a big chunk of fat on there sammie, at least not around here. I can also distribute the bark throughout the PP, so each portion has some bark in it. Then I toss it all together with some finishing sauce.
Al

 

[zwiller]

We like chunks. A few minutes of knife work and done. I am probably in minority but I think pulling it really fine and especially adding sauce ruins it and turns into Martha Stewart making PP in her crock pot.

 

[thirdeye]

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 guess the bottom line is how we interpret "pulled pork", because everyone is starting with a fall-apart tender roast. I pull mine apart in chunks, then either go a little farther from there, or let people take it further after they dish up (it's actually fun watching them pull chunks apart). Other folks are pulling and shredding their pork and mixing all of it together.

Chopped is something I do like served on a bun, but it's most popular when you have a whole hog, or you barbecue a rear leg when some of the meat is leaner. The back story I heard many moons ago was that before refrigeration was common, cooking the whole hog was about mandatory unless you cured a ham or something. And in those days, people didn't have the best teeth as they aged. So, the idea of chopping some of the pork allowed everyone to enjoy some of the barbecued hog,,,, and the chopped style stuck. People chop pork for baby food all the time.

I saw a live demo of of the drill mounted pork tool. They used it along with a 5-gallon bucket to contain the meat. They are fast, but you still have to go through the meat again to remove any globs of fat or hard bark. I guess cooking a butt for 10 to 15 hours and pulling it in 15 seconds doesn't seem right.

 

[zwiller]

but you still have to go through the meat again to remove any globs of fat or hard bark.

Remove the hard bark??? We fight over that here!

 

[SmokinAl]

Remove the hard bark??? We fight over that here!

Yes I agree with that, we like the hard bark, but don’t want a mouthful of un-rendered fat.
Al

 

[SmokinAl]

We like chunks. A few minutes of knife work and done. I am probably in minority but I think pulling it really fine and especially adding sauce ruins it and turns into Martha Stewart making PP in her crock pot.

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I don’t agree with you about the finishing sauce. I do agree with you that the PP should be in big chunks. I don’t like mushy finely pulled PP. Have you tried some of the finishing sauces that are on here. There are a couple that we all use, one is JJ’s & one is SoFlaQuer’s. They are both good.
Al

 

[zwiller]

Yes I agree with that, we like the hard bark, but don’t want a mouthful of un-rendered fat.

I don’t agree with you about the finishing sauce. I do agree with you that the PP should be in big chunks. I don’t like mushy finely pulled PP. Have you tried some of the finishing sauces that are on here. There are a couple that we all use, one is JJ’s & one is SoFlaQuer’s. They are both good.
Al

I halve mine and trim pretty good and don't see much fat if at all, but heck yeah I would remove it if I saw some. That's nasty.

I have tried both, and we preferred chef jimmyj his. VERY close to the stuff we had in NC. Agree you can use a finish sauce if you are light handed with it but I inject so no real need but there are times I crave that vinegar hit.

 

[JLeonard]

I bought the claws on a gotta have em whim when I first started smoking. But found them to be uncomfortable to use with my carpal tunnel wrist. Now I use the cotton liners and rubber gloves and pull it much like thirdeye does.
jim

 

[MJB05615]

I use JJ's finishing sauce, and we love it. I only mix in a small amount when pulling the Pork, in case it's too much vinegar for some. Then folks can add more as they go. I add much more to my own serving, lol.

 

[jcam222]

Remove the hard bark??? We fight over that here!

A lot of the hard bark and fat does not make it to my guest simply because I gobble it all while pulling lol

 

[noboundaries]

Started with two dinner forks. Went to the claws (do NOT like them - they wreck my wrists), and returned to two dinner forks.

 

[daspyknows]

Put on a pair of disposable kitchen gloves and them use my hands. Shred some more fine and some larger pieces so it can be used in multiple ways.

 

[one eyed jack]

I use dinner forks or hands and fingers, depending on temp.

I have found these serving forks that I will be getting soon. Dinner forks are on the small size for big jobs.