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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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Old 12-24-2012, 02:08 PM   #1
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Default Pulling pork

I am wondering how everybody pulls pork. I currently use bear paws, but think they sometimes shred more than pull. Have been thinking about getting some high temp gloves like what Raichlen sells, any better ideas? Thanks!
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Old 12-24-2012, 02:09 PM   #2
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I use the pvc gloves that i got free with my order at Simply Marvelous. Before that I used 2 forks.
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Old 12-24-2012, 02:11 PM   #3
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I've used bear claws, forks and my bear hands. I get my best results using my fingers to shred the meat. it gives a better consistency. Get gloves and use your own claws. happy pullin'
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Old 12-24-2012, 02:12 PM   #4
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I use two large serving forks. I would also suggest stainless steel tongs. I only use Edlund brand (USA).
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Old 12-24-2012, 02:14 PM   #5
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Two forks
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Old 12-24-2012, 02:35 PM   #6
somebody shut me the fark up.
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Double Nitril gloves
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Old 12-24-2012, 02:41 PM   #7
somebody shut me the fark up.

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Gloves - the ones from Simply Marvelous. I'm guessing you'd now find 'em on the Big Poppa Smokers site.
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Old 12-24-2012, 02:54 PM   #8
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I also just use blue nitrile gloves. Make sure the meat has cooled enough to handle. Gloved fingers make sure you can feel and remove any residual chunks of fat or anything else you don't want to bite into. Can't do that with any utensils.
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Old 12-24-2012, 03:12 PM   #9
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Knife and fork but it only take one to two slices and it's all fallen apart because it's so tender.
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Old 12-24-2012, 03:17 PM   #10
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Chris Lilly does it best with his knife show, but I like it just at the point of smushing it with the gloves and leaving in slightly larger chunks for great texture.

Chopped is good, but it done wrong, it gets the consistency of cat food.

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Old 12-24-2012, 03:18 PM   #11
Got Wood.
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I just use my gloved hands as well.
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Old 12-24-2012, 03:41 PM   #12
Found some matches.
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I have seen a tool called the Ro-Man pork puller. Here is a link to their website
It is probably not for someone that just does one or two at at a time but for mass quantity. But then again when you have a chance to use a power tool while cooking . . .
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Old 12-24-2012, 03:42 PM   #13
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Another vote for your natural claws. Nothing beats getting your hands into it.
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Old 12-24-2012, 04:06 PM   #14
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Old 12-24-2012, 04:12 PM   #15
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Awesome thanks for the replies! I think I will invest in a pair of gloves and pull by hand. Hope everybody has a Merry Christmas!
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