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Unread 01-02-2013, 06:43 AM   #31
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I guess my question would be what do you mean by "shred pork"? Are you talking typical pulled pork? Or are you looking for finer shred to use in Brunswick Stew? I hand pull my pork for pulled pork but for stew, I put my pulled pork into a food processor to get a finer shred as I prefer a smaller cut in the stew.
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Unread 01-02-2013, 08:01 AM   #32
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Cook to 195 -200. Rest it for 30 minutes covered. Pull out bone. Place one hand on top of the other, like you are giving chest compresions, push down in center of pork cut. Done.
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Unread 01-02-2013, 08:34 AM   #33
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depends on how many butts we are talking.... for massive quantities of butts like we cooked for OBR I have found that my heavy paint mixer from harbor freight with the medium viscocity paddle worked like magic and we were able to blend 2-4 butts at a time in a 5 gallon bucket. with this attachment otherwise if cooked to the right temp they should should push apart with little ease
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Unread 01-02-2013, 08:45 AM   #34
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Get your self a pair of pvc welders glooves and work it by hand. Works great
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Unread 01-02-2013, 09:07 AM   #35
somebody shut me the fark up.

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Originally Posted by Lake Dogs View Post
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.
Best answer yet.
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Unread 01-02-2013, 12:30 PM   #36
somebody shut me the fark up.
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It shouldn't take 2 min to pull a butt, Would take a lot longer to clean the tools up
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pork, pull, Pulled, puller, shredded

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