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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-02-2012, 07:22 PM   #1
bbqwilly
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Default How do you pull pork

Just curious as to how people pull their pork. I know that most probably use their hands. Im interested to hear how people who cater, or cook large amounts of meat pull it.
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Unread 10-02-2012, 07:26 PM   #2
CPMatthew
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I don't cater, but I do large cooks from time to time and I really like the insulated nitrile gloves like the one's from Steven Raichlen.
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Unread 10-02-2012, 07:32 PM   #3
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Lots of different ways, but, hands most often, bear claws sometimes. I prefer to give a very coarse chop, then smash the pieces so they shred up a little. Hands in gloves always, as it is nicer and your skin doesn't get torn up by the heat and meat.
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Unread 10-02-2012, 07:34 PM   #4
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Default How do you pull pork

By the tail of course!

Insulated gloves, ( pvc from harbor Freight). I like them much better than anything else I have used.
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Unread 10-02-2012, 07:44 PM   #5
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hand pull using chemical handling gloves
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Unread 10-02-2012, 07:44 PM   #6
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Just did 32 pork butts this past weekend and did every bit of it with a pair of cheapo jersey gloves with nitrile gloves over them.

I've had a couple pair of THESE gloves, but I kept cutting the tips of the thumbs off while slicing brisket this summer at comps and went to the jersey/nitrile gloves and have just stuck with it.

If I was JUST pulling pork or handling meat, Steph's gloves (link above) are the most dextrous I've used, but they still don't have as much feel as the jersey's for slicing ribs & brisket. They are certainly GREAT gloves though.

I've used bear claws before, but not any more. I like the "feel" and better handling I get with gloves. Never tried the power tool routine, but again....I like the feel. I prefer more a more chunkier texture than shredded pork.
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Unread 10-02-2012, 07:46 PM   #7
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Besides.......if a pork butt is properly tender enough (ie: cooked properly) it will pull in only seconds with a pair of gloved hands........
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Unread 10-02-2012, 08:00 PM   #8
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I'll typically do it with Bear claws.
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Unread 10-02-2012, 08:03 PM   #9
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Yep cheap-o gloves.
I have some from HD that are regular gloves with nitrile coating on them.

HOWEVER if you need to shred boneless chicken (like breast) I just throw it in the Kitchen Aid with the standard batter paddle, med setting, make sure they are still HOT, and seconds later you have shredded chicken instantly.
I just googled for it and found someone else stole my idea, AND made a video of it!
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Unread 10-02-2012, 08:07 PM   #10
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Two forks and a couple of minutes...
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Unread 10-02-2012, 08:08 PM   #11
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Steph's gloves or bear claws.
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Unread 10-02-2012, 08:15 PM   #12
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Quote:
Originally Posted by CPMatthew View Post
I don't cater, but I do large cooks from time to time and I really like the insulated nitrile gloves like the one's from Steven Raichlen.
+1. Bought from amazon.
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Unread 10-02-2012, 08:49 PM   #13
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Black Knight 7714R-10 Gloves. I use a knife to scrape away all the unappetizing stuff that people don't like to eat like excess fat, arteries, and such.
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Unread 10-02-2012, 08:56 PM   #14
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Jersey gloves with food service gloves over the top
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Unread 10-02-2012, 09:17 PM   #15
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The Ro–Man Pork Puller would be good to look into for pulling large amounts of pork butts. I also like the Meatrake!

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