Pulling pork

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I have tried everything from forks to bear claws to the big BBQ gloves. This is what I use now and it works great for me. I get them small stretchy gloves most time found in women's gloves. I put them on then put on latex gloves works great.


Have fun and happy smoking
BBQ UP

prodano said:

Are you guys using the regular medical nitrile gloves? Or the thicker gloves that Steven Raichlen sells and Chris Lilly uses in the video posted above?

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I use the black nitrile. They are a little thicker and tougher than the blue medical gloves. I get the XL so that they go on easy over the brown knit jersey
gloves.

2 forks or when I feel like a real man I use my hands.

prodano said:

I currently use bear paws, but think they sometimes shred more than pull.

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Maybe you're overcooking it?

If I am doing one or two shoulders or butts I use my hands (in gloves).

If I am doing more than two or cooking for a large event, then I use the bear claws. They can pull a butt in a steam pan in about one minute per butt.

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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.

I wear gloves used to use a fork setup but hands by far work best! I get a feel for the state of the cook and if I need to make changes.