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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.

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Old 04-07-2009, 10:38 PM   #16
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Originally Posted by Bbq Bubba View Post

This is what the Cali guys use.
No, I pull with Bear Paws, but I'm not doing high quantity. If I were, whis investment would be a no-brainer. Bubba, didn't we have a conversation about working smarter, not harder in a different thread? If not, I apologize. It takes that thing about 3 seconds to do a whole butt perfectly.
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Old 04-07-2009, 10:42 PM   #17
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Originally Posted by Bbq Bubba View Post

This is what the Cali guys use.
Ive heard if you use one of these to remove the chopping blades and install them upside down.
If you dont you will have instant mush.
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Old 04-08-2009, 06:53 AM   #18
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I just use the latex gloves and it all goes real easy. You might also want to consider the cut of butt you are using. I only say that because it normally takes me just two or three minutes to pull one with my hands.

All that said, my wife used the bear claws when we catered a golf tournament last year and in doing so she shreaded up the fat with the meat and it stayed very moist and had a great appearance. Myself, I had always tried to remove the fat.... man was I wrong. There were no complaints regarding the fat which you really couldn't detect. I do render the butts down pretty good and finish them in a pan for four hours or more after an overnight smoke on the rack. The pan will usually be half full of juices. I will add back some of these juices to the meat once it is pulled and also add a little of my mojo as well.

This past weekend, I did my pull on the butts using the larger pieces and definitely allowing for more bark... not that the customer cares about bark if the food tastes good. My thoughts are that with the larger pieces I can retain more moisture.... what do I know???

I really don't think you can go wrong with pork butt regardless of how you pull it, whether it be shreaded or long as it is moist and tastes good.
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