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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-25-2012, 08:33 AM   #16
Bbq Bubba
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Seriously? I pull 50-100 lbs a day.....by hand. Suck it up and cook that butt till it falls apart. ;)
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Unread 12-25-2012, 09:56 AM   #17
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We made our pork puller. Used some SS bolts.
It works fine for 1 pork butt at a time. It is easy to over shred it.
First we go throught all the meat and get all of the fat out and then hit it with the shredder. Takes about 2 minutes to shred.



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Unread 12-25-2012, 10:27 AM   #18
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if you cook it right it aint all that hard; slid out the bone slap it once or twice to spread it out and tear it into pieces. I can do 1 butt in 3 min with bare hands.
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Unread 12-25-2012, 10:53 AM   #19
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I 2nd your hands are the best tool if pork is done properly
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Unread 12-25-2012, 11:04 AM   #20
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I cooked 50 butts to 210 and pulled them with a Roman Pork Puller in no time. Take off what's left of the fat cap, pull the blade bone out and drop two in a turkey fryer pot on the floor and hold the pot with your feet.
Bear Claws (or forks) are great for just a few.
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Unread 12-25-2012, 11:47 AM   #21
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I believe someone here uses the dough hook on their KitchenAide mixer. Personally, I put on my heavy vinyl gloves and tear it apart. Doesn't take long at all.

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Unread 12-25-2012, 12:08 PM   #22
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What YeliNUTZ and Michael said, cool it long enough, pull the bone and press down. It will break into the small chunks as Lake Dog said. I have bear claws, but rarely use them for pulling
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Unread 12-25-2012, 01:05 PM   #23
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I bought two sets of bear paws (figured I might get some help from my "helpers"), and both sets are just taking up space in my BBQ tool set. Your hands are the best pork pullers ever invented.
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Unread 12-25-2012, 01:13 PM   #24
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What I need is a friggin' MUZZLE. To keep the puller from NIBBLING! :-)
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Unread 12-25-2012, 01:44 PM   #25
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Quote:
Originally Posted by seattlepitboss View Post
What I need is a friggin' MUZZLE. To keep the puller from NIBBLING! :-)
IMHO, the very best pork are the pieces nibbled while pulling pork...
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Unread 12-26-2012, 02:50 PM   #26
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You still have to cook the pork to bone pulling doneness for the Roman to work effectively. For large quantities of pork or if you want it finely shredded (like for Brunswick stew), the Roman is the trick. For one or two butts, two forks or just your hands are still the best.
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Unread 12-26-2012, 03:05 PM   #27
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what they all said. If you are having trouble pulling your pork, it isn't getting cooked long enough. It should almost fall apart when the bone is pulled out.
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Unread 12-26-2012, 03:35 PM   #28
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I cook to different temps depending on how many butts I'm doing. Just 2 butts, I'll cook to 205. Put the two foiled butts in a cooler together and let rest for an hour or 2, then bust up.

4 or more butts: you can stop cooking at 195. Put all foiled butts in the same cooler together and let rest an hour or 2. The extra thermal mass will drive the temp over 205 so you dont have to use more fuel and do it in the smoker.

I bust up the meat with two regular kitchen forks. I wear white knit gloves under the standard blue XL Nitrile gloves to pull. This makes working with the hot meat a breeze.



They're cheap and I get them at Harbor Freight.

I do not like using power tools to shred the meat because I like to pick thru the meat and remove any undesirable looking fat. Some fat is good, but there is some fat that you dont want to bite into. If I wouldn't want it in a bite of my sammich, I toss it.
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Unread 12-26-2012, 09:28 PM   #29
landarc
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I just realized, the OP asked in the title how to shed pork. I am afraid I am not very good at shedding pork, and I pretty good at laying it on though.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

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Unread 01-02-2013, 01:05 AM   #30
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Thanks for all the replies it looks like I still have a lot to learn.
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