I like "pulled pork" over "shredded pork" myself.
I'm sure that makes it quick, but honestly, I can turn 2 properly cooked pork butts into "pulled pork" in about 1 minute with just gloved hands. I've never seen the need for one of those.
I pretty much do it like Chris does it here, only I don't usually do the scimitar (but I HAVE):
Big JT's Smokin' BBQ Competition Team
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