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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Old 05-27-2013, 10:22 AM   #1
Smoke House Moe
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Default How to pull pork faster

Just had my first "legal" catering gig last weekend. Everything went smooth, but the last thing that we were waiting on was the pulling.

I will not adulterate the pork by chopping.

There are many devices out their for faster pulling. What is the best? Bear claws, the pork puller, etc?

Thanks.
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Old 05-27-2013, 10:26 AM   #2
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I would imagine for pure speed, you'd want to look at the Ro-man pork puller. I've also seen someone use one of those paddles for mixing drywall mud. It took all of about 15 seconds to shred the entire butt.
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Old 05-27-2013, 10:48 AM   #3
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I have the Roman Pork Puller and can testify that it really does make 'pulled' pork. You CAN overdo it VERY FAST, but if you follow what he says and pulse it just a few times it does a great job and can go through a case of pork butts in a couple minutes. I only do two butts at a time and then dump into pans, two more, dump, etc. If you were using a really big cooler so that the meat wasn't too deep you could pull a whole lot at once if you wanted.
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Old 05-28-2013, 12:04 AM   #4
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I use bear claws and heat resistant gloves and Im at about 8 minutes a butt and I'm real picky though on what I want to sell. I would cry if I seen someone bite into grissle from one of my sandwiches!
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Old 05-28-2013, 12:14 PM   #5
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Hands.....

If you can get the butts done, let them rest for some time in the cambro while foiled, they will almost fall apart themselves, and the grissle and major fat is easy to pull out.
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Old 05-28-2013, 12:52 PM   #6
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Eight minutes and manual vs. 20-30 seconds. You have your answer and as said it doesn't take much to overdue. No comparison to the Ro-Man tool. Steve.
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Old 05-28-2013, 12:58 PM   #7
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Hard to beat the Ro-Man or similar device for speed. It isn't as precise as doing by hand.

FTR, I don't think chopping is adulterating pork. I prefer coarsely chopped pork for sandwiches.
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Old 05-28-2013, 01:30 PM   #8
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watching the youtube video of the roman pork puller it looks like he got very nice product.

For those that use it, do you pull the fat cap first? Are you able to pull chunks of grissel and the large chunks of fat from the product or does it grind them fine?
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Old 05-28-2013, 02:06 PM   #9
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I pull the fat cap and separate the chunks along the major veins of fat, pulling that out and throwing it away. So I usually end up throwing a butt into the cooler I use in about 5 pieces and then I hit it with the Roman.
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Old 05-28-2013, 02:33 PM   #10
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I guess I understand "why" you'd want one of those pork pullers, but to me, pulling the pork is park of what makes Qing so fun.

That thing just looked like pork murder.
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Old 05-28-2013, 02:45 PM   #11
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Quote:
Originally Posted by Cack View Post
I guess I understand "why" you'd want one of those pork pullers, but to me, pulling the pork is park of what makes Qing so fun.

That thing just looked like pork murder.
I completely agree, but I surely do see where nthole's hybrid methodology could be used.

For me, personally, and I'm getting ready to do another cook for 100 people who will eat twice (at least) each during the day), there's getting ALL the fat off, and the other part is leaving pieces large enough so that they have a small chance of still being moist 6 hours after being pulled...

I do it by hand, but I do understand that if you dont have enough help that a back-log can happen quickly. Hey, crack the whip! Tell 'em (them thar puller folks) to quit eatin' and pull some for the customers!!!
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Old 05-28-2013, 02:58 PM   #12
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So he won't "adulterate" the pork by chopping but will use a drill to shred?

You should be able to pull it by hand really quick if its at the right temp.
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Old 05-29-2013, 12:11 AM   #13
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+1 on that pole D
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Old 05-29-2013, 12:44 AM   #14
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Quote:
Originally Posted by Cack View Post

That thing just looked like pork murder.

That pork was definately "adulterated"!! or maybe violated
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Old 05-29-2013, 10:37 AM   #15
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Correct, you can pull easily when it's the right temp...and still be on the same butt five minutes into. OR be on my third with a puller.
Cooking for self and family = hand pull
Cooking for masses = puller

***Found a blog that suggested using rotisserie spindles and the rotisserie claw as a puller alternative.
Luckily I had some extra's. Let's just say this will work just like the Ro-Man Puller, but I won't be $70 in the hole afterwards. Plus you have two (two spindles, two forks).
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