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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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12-25-2012, 08:33 AM | #16 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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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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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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12-25-2012, 09:56 AM | #17 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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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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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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12-25-2012, 10:27 AM | #18 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-25-2012, 10:53 AM | #19 |
is one Smokin' Farker
Join Date: 05-05-11
Location: Circleville, OH
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I 2nd your hands are the best tool if pork is done properly
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Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ |
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12-25-2012, 11:04 AM | #20 |
Full Fledged Farker
Join Date: 05-30-11
Location: Cleveland TN
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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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Bill Wheeler - Cleveland TN competition team member: Jack's Old South, Myron Mixon Smokers, Myron Mixon BBQ Myron Mixon Smokers Independent Rep MMS Vulcan V33 Gravity Feed with Stoker Myron Mixon 72XC - Sold Jumbo J3 - Sold Jacks Old South Original Patio Smoker Myron Mixon Pitmaster Q3 36" Barrell & 24" Square |
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12-25-2012, 11:47 AM | #21 |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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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.
Matt |
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12-25-2012, 12:08 PM | #22 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-25-2012, 01:05 PM | #23 |
On the road to being a farker
Join Date: 09-09-11
Location: Wellsville, NY
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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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JerBQ Pitts and Spitts US2448, Belson charcoal/gas trailer rig, JennAir & Weber gassers, Weber 18" kettle, 2 turkey fryers, Insanely fast [COLOR=Purple]PURPLE[/COLOR] Thermapen, custom 55" kettle grill |
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12-25-2012, 01:13 PM | #24 |
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
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What I need is a friggin' MUZZLE. To keep the puller from NIBBLING! :-)
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12-25-2012, 01:44 PM | #25 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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IMHO, the very best pork are the pieces nibbled while pulling pork...
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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12-26-2012, 02:50 PM | #26 |
Full Fledged Farker
Join Date: 01-07-10
Location: Hazlehurst, GA
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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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Jim Sewell -- |
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12-26-2012, 03:05 PM | #27 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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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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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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12-26-2012, 03:35 PM | #28 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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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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Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
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12-26-2012, 09:28 PM | #29 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-02-2013, 01:05 AM | #30 |
Full Fledged Farker
Join Date: 12-24-12
Location: Modesto, Ca
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Thanks for all the replies it looks like I still have a lot to learn.
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Tags |
pork, pull, Pulled, puller, shredded |
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