Pulling Pork for a crowd
I will selling pulled pork at the local farmers market and wanted to get opinions on the easiest and fastest way of pulling the pork.
I will be cooking 50 to 100 pounds of shoulders for every weekend. When I have cooked up large batches of butts in the past the hardest and time consuming job is hand pulling the pork. I find that it takes me over 1/2 to pull a 6-8# butt. I know I am slow at it but I am trying my best to get all the pieces of fat out of it. I pull using my hands, a fork and maybe bear claws. I use a knife to chop up the bark.
Can any one share any techniques that I can use to speed up the process?
I have eaten pork sammies that have a lot of very fine pieces of meat in it that almost look like that were quickly put through a food processor. I have heard about this on chicken but I have not seen it done.
Any advice at all is greatly appreciated.