Yeah, it looks shredded to the point of pulverized... I mean, if you're serving pre-sauced sammies, it works ok, but I like to serve pulled pork separately where folks can either make a sandwich or just eat it by itself, so my pulled pork more closely resembles chunks. They hold moisture (and flavor) better, too. I understand the time thing; I rarely ever do less than 6 butts, usually in that 10 to 14 range. We just have a "pork pullin' party" with about 4 of us, usually takes about 30 minutes, sometimes a little more. I dont go nearly as fast as Chris in the video above, because I/we take a LOT of care to not mix in the remaining fat and tendons.
Over the years I've had to convince people to help me and participate in the pork pullin' party. Now that most of them have done it and tasted the freshly pulled pork and understand that they get to eat as they go, I actually have to beat them off, there are lines for those coveted worker spots. Even my daughter who claims to be largely a vegetarian will occasionally come graze a piece or two as it's being pulled...
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
Last edited by Lake Dogs; 05-09-2013 at 02:04 PM..