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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 03-24-2014, 10:02 AM   #16
Jeff Therrell
Knows what a fatty is.
Join Date: 06-27-09
Location: Hickory NC

I put on gloves and pull it by hand, takes me about an hour to pull 24 butts. I pull all the fat out and most important I get that lymph node out. That one little node about the size of the end of your thumb can ruin a whole butt. Just smash one and smell it, but be where you can throw up in a hurry. There is no magic alternative to hand pulling if you want the highest quality. We pull ours and then warm it on a flat top.
Thanks, Jeff
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Old 04-02-2014, 07:29 AM   #17
Babbling Farker
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Join Date: 07-07-06
Location: Osage City, Kansas

We use the bear claws & love em. While pulling you can pick out the chunks of fat, veins, little cartilage piece, and occasional fat tumor if ya missed it earlier.

It's a little more work then the drill attachment but worth it.
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Old 04-02-2014, 01:34 PM   #18
Knows what a fatty is.
Join Date: 02-25-14
Location: Lafayette, Indiana

Pretty mixed reviews here. If I pull the pork and put in pan with foil over it and place in cambro will it stay warm and most
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Old 04-03-2014, 11:50 AM   #19
Babbling Farker
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Join Date: 07-07-06
Location: Osage City, Kansas

That would depend on how long it takes you to pull. If you plan on serving right after you pull it, toss the foiled pan in the oven to heat it back up.

We foil when we cook and pour the collected juices back into the pulled pork.
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Old 04-03-2014, 12:02 PM   #20
Full Fledged Farker
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Join Date: 12-27-12
Location: North Aurora, IL

I have the brown plastic bear claws and love them. I like hand-pulling with some hot rubber gloves a bit more, but the claws are fast, easy to clean and really work well.
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Old 04-03-2014, 03:10 PM   #21
is One Chatty Farker
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Join Date: 10-11-11
Location: North Pole, Alaska

Originally Posted by Lake Dogs View Post
If you like shredded pork with the fat remnants still in it, it does this great. Me, I find the results akin to ruining good pulled pork. The bear claw can be effective, but you'd want to remove the fat first, and to me tha's more time than just pulling it by hand.

I put on a pair of nitrile gloves and pull it by hand; I like to leave the pieces roughly the size of my thumb, give or take, so that they retain the moisture and flavors much better while I remove ALL of the fatty tissue that wasnt cooked off...

FYI: when I cook, I usually cook 6 - 12 9# butts...
I'm with Lake Dog, I use a mair of nitrile gloves and do it by hand, I can feel the fat and discard and I get the size and texture I want to serve my customers. I cook and pull 3-5 case a week

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Old 04-04-2014, 06:07 PM   #22
is one Smokin' Farker
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Join Date: 03-20-09
Location: Kansas

We initially used "claws", to save our hands from the heat, until we discovered the Nitrile gloves. For us the gloves offer greater dexterity and "feel" for the texture of the meat. We also found that the "claws" actually made our hands sore. YMMV
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Old 04-05-2014, 08:35 PM   #23
Full Fledged Farker
Join Date: 04-26-11
Location: Beresford, SD

Insulated gloves work the best IMO. Get all the inedible stuff out and better feel for texture. Dont take long at all.
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Old 04-06-2014, 07:54 AM   #24
gun smoke
Full Fledged Farker

Join Date: 11-05-13
Location: northern mi.

roman pork puller works great
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Old 04-12-2014, 09:23 AM   #25
Big Johnson
Knows what a fatty is.
Join Date: 04-16-13
Location: Clearwater, Fl

All by hand!!! I have claws but I like to make sure I get all the unwanted stuff out. I serve what I wouldn't want to find in my pulled pork sandwich.
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Old 04-13-2014, 07:35 AM   #26
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York

my hd dept giged me on the plastic claws, too many spaces for the meat to get trapped in..
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Old 04-13-2014, 09:07 AM   #27
is one Smokin' Farker
Join Date: 05-30-11
Location: New England

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Old 04-13-2014, 11:39 AM   #28
somebody shut me the fark up.

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Join Date: 07-30-11
Location: Pemberton, New Jersey

I used to use "bear claws" but I found a similar item made with stainless tines. When the pork bone wiggles, I pull the bone out, cut the remains of the fat cap off, pan and tent to rest in the cambro. When ready to serve I use the stainless claws to break up into large clumps, and pull the larger pieces by hand to remove any undesirable items.

I prefer to serve my pulled pork without any sauce, so I serve long strands of pork in good sized pieces. The larger pieces retain more moisture than smaller shreds and are more flavorful in my opinion.
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Old 04-13-2014, 07:06 PM   #29
On the road to being a farker
Join Date: 03-02-11
Location: Brooksville FLorida

I love the Roman Pork Puller. After using it I sift through the meat to get rid of some of the fat pieces left.
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