Pulling pork

prodano · 12-24-2012, 01:08 PM

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!

aawa · 12-24-2012, 01:09 PM

I use the pvc gloves that i got free with my order at Simply Marvelous. Before that I used 2 forks.

Bluesman · 12-24-2012, 01:11 PM

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'

yakdung · 12-24-2012, 01:12 PM

I use two large serving forks. I would also suggest stainless steel tongs. I only use Edlund brand (USA).

energyzer · 12-24-2012, 01:14 PM

Two forks

Bludawg · 12-24-2012, 01:35 PM

Double Nitril gloves

gtr · 12-24-2012, 01:41 PM

Gloves - the ones from Simply Marvelous. I'm guessing you'd now find 'em on the Big Poppa Smokers site.

cholloway · 12-24-2012, 01:54 PM

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.

Carmichal · 12-24-2012, 02:12 PM

Knife and fork but it only take one to two slices and it's all fallen apart because it's so tender.

MilitantSquatter · 12-24-2012, 02:17 PM

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.

Chris Lilly at BABBP chopping up smoked pork shoulder \| PHUDE-nyc - YouTube

u-joint · 12-24-2012, 02:18 PM

I just use my gloved hands as well.

beckerclc · 12-24-2012, 02:41 PM

I have seen a tool called the Ro-Man pork puller. Here is a link to their website http://www.porkpuller.com/
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 . . .

jemezspring · 12-24-2012, 02:42 PM

Another vote for your natural claws. Nothing beats getting your hands into it.

Stingerhook · 12-24-2012, 03:06 PM

My wife.

prodano · 12-24-2012, 03:12 PM

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!

12-24-2012, 01:08 PM	#1
prodano On the road to being a farker Join Date: 08-25-07 Location: Oro Valley, AZ Downloads: 0 Uploads: 0	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! __________________ WSM, Mini WSM, Weber 22.5" OTG, Weber Jumbo Joe, Weber Smokey Joe, Brinkmann Gas Grill

12-24-2012, 01:09 PM	#2
aawa is one Smokin' Farker Join Date: 07-03-12 Location: Virginia Beach Downloads: 0 Uploads: 0	I use the pvc gloves that i got free with my order at Simply Marvelous. Before that I used 2 forks. __________________ Weber Mini WSM x2 Weber 22.5in OTG x2 Weber Touch and Go Performer *Sublime Smoke UDS* Maverick ET-732 World's Fastest Blue Thermapen *

12-24-2012, 01:11 PM	#3
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	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' __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

12-24-2012, 01:14 PM	#5
energyzer is one Smokin' Farker Join Date: 08-23-10 Location: Aurora, Nebraska Downloads: 0 Uploads: 0	Two forks __________________ Charbroil gasser, 22.5" Weber, UDS, Mav. ET-73, Thermapen, iQue 110, Weber Go Anywhere

12-24-2012, 01:35 PM	#6
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Double Nitril gloves __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

12-24-2012, 01:12 PM	#4
yakdung is one Smokin' Farker Join Date: 04-12-10 Location: Houston, Texas Downloads: 0 Uploads: 0	I use two large serving forks. I would also suggest stainless steel tongs. I only use Edlund brand (USA).

12-24-2012, 01:41 PM	#7
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Gloves - the ones from Simply Marvelous. I'm guessing you'd now find 'em on the Big Poppa Smokers site. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

12-24-2012, 01:54 PM	#8
cholloway is One Chatty Farker Join Date: 05-10-11 Location: Atlanta, GA. Downloads: 0 Uploads: 0	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. __________________ Colin New Braunfels Hondo Offset New Braunfels Bandera (Refurbished, Modified & Improved) 32 year old Char-Broil 450 1996 Blue Weber SS Performer 2003 Black Weber SS Performer Weber 22.5 OTS converted to OTG with rotisserie & Smokenator Weber SJS & modified stock pot Mini-WSM STOK Island gasser

12-24-2012, 02:12 PM	#9
Carmichal Got Wood. Join Date: 12-30-07 Location: Pinehurst, NC Downloads: 0 Uploads: 0	Knife and fork but it only take one to two slices and it's all fallen apart because it's so tender.

12-24-2012, 02:18 PM	#11
u-joint Got Wood. Join Date: 12-12-12 Location: Tulsa, OK Downloads: 0 Uploads: 0	I just use my gloved hands as well.

12-24-2012, 02:41 PM	#12
beckerclc Found some matches. Join Date: 02-01-10 Location: St. Louis, MO Downloads: 0 Uploads: 0	I have seen a tool called the Ro-Man pork puller. Here is a link to their website http://www.porkpuller.com/ 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 . . .

12-24-2012, 02:42 PM	#13
jemezspring Full Fledged Farker Join Date: 10-09-09 Location: Chicago Proper Downloads: 0 Uploads: 0	Another vote for your natural claws. Nothing beats getting your hands into it.

12-24-2012, 03:06 PM	#14
Stingerhook On the road to being a farker Join Date: 02-13-12 Location: SE Florida Downloads: 1 Uploads: 0	My wife. __________________ UDS, Weber Smoke N Grill, Bass Pro Water Smoker, Square Chicken Cooker, Green 22" Kettle & Barrel Grill

12-24-2012, 03:12 PM	#15
prodano On the road to being a farker Join Date: 08-25-07 Location: Oro Valley, AZ Downloads: 0 Uploads: 0	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! __________________ WSM, Mini WSM, Weber 22.5" OTG, Weber Jumbo Joe, Weber Smokey Joe, Brinkmann Gas Grill