Pulling a butt or two is not a problem. However, when I have a dozen or more at the restaurant, it seems to be a never ending task.
Last night I threw 4 butts in the oven to prepare for superbowl. I know, I know, but the end product will be smothered in sauce, so the meat won't be tasted anyway. Anyway, it took me about 2-3 minutes to seperate the bone and fat from the meat. I threw this in my kitchen aid mixer with the dough hook in it, put the shield on it, fired it up and presto, pulled pork in 30 seconds. Just take it easy, I can tell that if I had gone much longer, I would have had butt mush.
The beauty of it is that we have a much bigger floor model of the same at the restaurant, that can probably take 4 or 5 butts at a time.
I rule!
Last night I threw 4 butts in the oven to prepare for superbowl. I know, I know, but the end product will be smothered in sauce, so the meat won't be tasted anyway. Anyway, it took me about 2-3 minutes to seperate the bone and fat from the meat. I threw this in my kitchen aid mixer with the dough hook in it, put the shield on it, fired it up and presto, pulled pork in 30 seconds. Just take it easy, I can tell that if I had gone much longer, I would have had butt mush.
The beauty of it is that we have a much bigger floor model of the same at the restaurant, that can probably take 4 or 5 butts at a time.
I rule!
