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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 07-01-2014, 10:23 PM   #1
Piggysquealers
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Join Date: 04-17-14
Location: Omaha Nebraska
Default Drill powered pork puller

I recently ordered the pork pulling drill attachment online. For those selling pulled pork, this thing took my time from 10 minutes to pull a butt to about 40 seconds. And I only let them rest for like 5 minutes. It changed my life. I pulled 6 butts in 4 minutes and my back wasn't dead. I did dump the meat out onto a sheet pan and go over it real quick with the bear claws just to make sure, but I wanted to pass on that the pork pulling by drill method really did work.
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Old 07-01-2014, 10:37 PM   #2
FLAQUE
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do you still get bigger chunks of meat? Or does it depend on how much you the attachment?
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Old 07-01-2014, 10:51 PM   #3
sbshaveice
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Join Date: 08-05-13
Location: Santa Barbara CA
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link for your electric puller?
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Old 07-02-2014, 03:38 AM   #4
JimmyDAL
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Join Date: 05-30-11
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Roman pork puller! We did 54. Butts in about 15 min.
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Old 07-02-2014, 08:10 AM   #5
jerry
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I have 3 pork pullers done as much as 15 hogs and 18 cases of pork butts in 1 weekend and i think the pork puller is great . Also got 2 robie drills
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Old 07-02-2014, 08:13 AM   #6
wrenfro12
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I have never used it myself but a friend of mine really likes his....



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Old 07-02-2014, 10:03 AM   #7
sunrise
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Glad you like it. We tried it, and it just wasnt for me, it didnt get the results and what I was looking for in the finished meat.
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Old 07-03-2014, 09:43 AM   #8
DepChief22
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I did 24 butts last weekend and it only to about 10 minutes for all them. I love it.
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Old 07-06-2014, 06:47 PM   #9
gamblerpro1
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Join Date: 08-03-13
Location: manassas va
Default the porkinator tool

I use it all the time.it works great.they have their own website.
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Old 07-24-2014, 04:31 PM   #10
Pigs on Fire
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For those using it, what do you do with all the nasty fat/tissue? You do cut that nasty cyst/clot out of the fat at the back of the butt between the money muscle and other muscles, don't you??
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Old 07-24-2014, 04:51 PM   #11
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I've used it a few times. It didn't turn out as good as I wanted but it saved me a lot of time being that I had to pull 10 butts by myself. I'd probably use it again if I had to pull more than 6 or 7 butts. I remove the fat before I pull the butts and add a little back in after pulling.

http://porkpuller.com/
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Old 07-27-2014, 08:43 PM   #12
Piggysquealers
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I cook the butts to 200 minimum and that eliminates pretty much all of the excess fat and tissue. The other key is you pull it immediately. 5 minute rest and go. (I know some will scoff at this) Also I don't leave my finger on the trigger when the roman puller is in the meat. I let the meat stop it, so it takes a little longer than 6 seconds, more like a minute each. Finally I dump the pulled butt onto a tray and QC it with the bear claws. LIFE CHANGER
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Old 07-31-2014, 12:06 PM   #13
jestridge
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Join Date: 12-28-07
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It took 10 min to pull a porkbutt??
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Old 07-31-2014, 01:45 PM   #14
bbqbull
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Quote:
Originally Posted by toymaster View Post
I've used it a few times. It didn't turn out as good as I wanted but it saved me a lot of time being that I had to pull 10 butts by myself. I'd probably use it again if I had to pull more than 6 or 7 butts. I remove the fat before I pull the butts and add a little back in after pulling.

http://porkpuller.com/
Mine from the link above arrived here just now.

My teammate is getting Married on Saturday. We are cooking 2 full cases of pork butts tomorrow nite. We will give this new tool a through workout on Saturday afternoon.
If it keeps us from burnt fingers and wrists I am all for that.
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Old 07-31-2014, 02:30 PM   #15
cowboyupbbq
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Default pork puller

Quote:
Originally Posted by Pigs on Fire View Post
For those using it, what do you do with all the nasty fat/tissue? You do cut that nasty cyst/clot out of the fat at the back of the butt between the money muscle and other muscles, don't you??
I remove the large obvious hunks of fat, but don't go crazy.

We used to actually "pull" pork for vending at festivals, which sucked. This works very well. The key for me was to put two butts in a clean 5 gallon bucket and spin it just enough. too much and it gets mushy. Then toss it with glaze.

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