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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 12-25-2012, 12:55 AM   #1
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Join Date: 12-24-12
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Question Need easy way to Shed Pork

I am new to the pulled pork seen and have found it a pain to shred the pork after you cook it and was asking if anyone knows anything about these pork shredders you add to a drill (Roman $70, Ultimate $60 and Porkinator $40) do they work like they say or are they just a SCAM. The videos look great, quick and easy 10 to 20 lbs of pork in a fraction of time, shredding made easy.

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Old 12-25-2012, 01:00 AM   #2
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I'm going to go out on a limb here, but if its hard to pull, you may not be getting tender enough. I can drop mine and it will pull itself.
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Old 12-25-2012, 01:06 AM   #3
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Originally Posted by Offthehook View Post
I'm going to go out on a limb here, but if its hard to pull, you may not be getting tender enough. I can drop mine and it will pull itself.
+1 I'm on the same limb. Tell us more about you're process of making PP.
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Old 12-25-2012, 01:06 AM   #4
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I use two forks and it comes out fine.
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Old 12-25-2012, 01:10 AM   #5
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These work really well.

*When all else fails, just ask yourself ?Quid faceret Gore et Landarc??
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Old 12-25-2012, 01:52 AM   #6
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Turkey lifters or forks work well too.

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Old 12-25-2012, 01:54 AM   #7
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If it is done right you pull the bone out and slap it with the palm of your hand. Take it to 200 deg.

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Old 12-25-2012, 03:40 AM   #8
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Give some details on your cook, you should be able to pull by hand, no need for fancy tools.

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Old 12-25-2012, 03:43 AM   #9
somebody shut me the fark up.
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I use one of these

Hit it 4-5 times and it is ready to go.
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Old 12-25-2012, 05:45 AM   #10
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Bear claws:
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Old 12-25-2012, 05:57 AM   #11
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The roman works real good,However to get a feel of how good before the purchase I used the end of my rotissere spike. Push the forked end to the end of the bar and put it into the drill, be easy on it, put the butts in a deep stock pot and go for it .
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Old 12-25-2012, 06:17 AM   #12
somebody shut me the fark up.
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If you have to use a power tool or a Vitamix, your meat might not be done yet!

Last edited by NorthwestBBQ; 12-25-2012 at 07:05 AM..
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Old 12-25-2012, 06:32 AM   #13
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Cook to 195, pull out bone and spread with hands. Done.
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Old 12-25-2012, 07:52 AM   #14
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If you like shredded pork (definitely NOT my favorite), bear claws does very good, forks can do just as good. But, like offthehook said, you may not be cooking it long enough, because to some degree it should be falling apart.

Me, I like pulled pork left in small chunks roughly the size of your thumb because they hold moisture much better and retain their taste better, and this is done best with your hands.
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Old 12-25-2012, 07:58 AM   #15
Found some matches.
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I love my Roman great and speeds up process. I agree with the above statements that it shouldn't pull hard, but the Roman is great for large quantities
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pork, pull, Pulled, puller, shredded

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