I have the insulated PVC gloves. They're SUPER for taking meat off and moving it around, but there is little to no feel for the meat and frankly suck for pulling. Yes, I've been talked about badly for voicing my opinion that bear claws, forks, etc. are super for shredding meat but also suck for making pulled pork. It seems there are plenty of folks who dont know the difference... Anyway, best is by hand, the more feel you have the better, then there's a balance between feel and burning the **** out of your fingers. I use just the straight black nitrile gloves and deal with the burning. However, I completely understand those that have another stretchy glove underneath... Chris Lilly's chopping method is what plenty of restaurants use. Done well and you've chopped in quite a bit of fat (which is one of the reasons I dont care for restaurant BBQ), and worse it comes out like cat food as said earlier. Stick with the fingers; you wont be disappointed.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)