Pulling Pork for a crowd

BubbaBones · 04-04-2009, 04:15 PM

I will selling pulled pork at the local farmers market and wanted to get opinions on the easiest and fastest way of pulling the pork.

I will be cooking 50 to 100 pounds of shoulders for every weekend. When I have cooked up large batches of butts in the past the hardest and time consuming job is hand pulling the pork. I find that it takes me over 1/2 to pull a 6-8# butt. I know I am slow at it but I am trying my best to get all the pieces of fat out of it. I pull using my hands, a fork and maybe bear claws. I use a knife to chop up the bark.

Can any one share any techniques that I can use to speed up the process?

I have eaten pork sammies that have a lot of very fine pieces of meat in it that almost look like that were quickly put through a food processor. I have heard about this on chicken but I have not seen it done.

Any advice at all is greatly appreciated.

Thank you,

BB

MilitantSquatter · 04-04-2009, 04:32 PM

I'm not a caterer or vendor but have pulled pork for a crowd in mass qty on a few occassions.. Pulling out the fat is less than ideal in high volume. Westex and I did about 20 of them wearing hi temp food grade neoprene gloves.. a big squeeze and then a bunch of little squeezes and pulls... Very quick.. Maybe 3-4 minutes per butt. You'll catch a few large pieces of fat by default.

Even better... When I assisted Chris Lilly at the Big Apple Block Party it was somewhat similar.. A big crush with our hands but then a different approach.. A samurai knife is used to chops the large chunks. Here's his brother Owen doing the same technique .. It's a real crowd pleaser especially when Chris puts on the show.

Check it out the starting at 1:24 seconds

http://video.google.com/videosearch?...emb=0&aq=-1&oq=#

bbqbull · 04-04-2009, 04:47 PM

I pulled 4 cases of butts in 2 days last fall at our local fair.

I used high temp rubber gloves, pulled a but in about 4 minutes like Vinny said.

I then picked out what little fat was left, mixed the bark with the inner meat and into the roaster pans it went.

Tip......After doing about 10 butts stop and remove your gloves as your hands are pretty warm.

big brother smoke · 04-04-2009, 06:02 PM

If you are going to do this often, in the amount mentioned, I would consider a buffalo chopper. It will chop the fat up as well. They work nice, CountryHB and I borrowed one at a comp once. They are pricey, so I suggest you find one used.

Gloves, try these: http://www.texasbbqrub.com/tools.htm

CrazyChef · 04-05-2009, 11:10 AM

When I had my kitchen, I would cook a case at a time (8-10 butts). Used 2 carving forks to do it. Never took longer than 1/2 hour. I guess it was easier fer me 'cause I would put them (one at a time) into a large stainless mixing bowl and have at it. Makes it real easy.

Yakfishingfool · 04-05-2009, 11:17 AM

Bear claws, mere minutes, pull the fat off by hand. Some get's mixed into the food, small bite of great flavor. Scott

douglaslizard · 04-05-2009, 01:51 PM

heres an idea if you have a drill handy
http://www.lowes.com/lowes/lkn?actio...7957-1255-2624

Spydermike72 · 04-05-2009, 05:45 PM

Bear Claws and glove covered hands... If you have good gloves it doesnt take long...

ASUBBQ · 04-05-2009, 06:55 PM

If cooked to the proper temp they should practically fall apart for you, I just cooked a case of butts and did most of the pulling with a pair of tongs all in about 40 mins or less.

jbrink01 · 04-05-2009, 08:42 PM

If the butts sit in a cooler or cambro for a while, they pull easy. We cooler them for an hour or 2, throw on a cadaver tray, let cool for 30 minutes and pull by hand with good gloves. We did pork for 1600 last fall. we do 3 cases most weekends.

Michael in PA · 04-05-2009, 10:46 PM

Pull the bone then whack 'em with the flat of a heavy cleaver. Most of it should fall apart on its own. Use the cleaver to quickly chop any big chunks that are left. Much faster than tongs. Visually scan for large chunks of fat. Yer done - three butts, three minutes, one 4 inch pan full of pulled pork.

BubbaBones · 04-06-2009, 09:42 PM

Thank you all for the help. There is lots of good advice.

Countryhb · 04-06-2009, 10:41 PM

Funny that Steph beat me to it...if you're serious, check out a Hobart Buffalo Chopper. Not only is it quick, but it mixes the fat in perfectly...higher yield. And they are great for all your other chopping needs.

oceanpigassassins · 04-07-2009, 10:00 PM

They all work bear claws, forks, choppers I like to let it cool a little bite and throw on some gloves and pull

Bbq Bubba · 04-07-2009, 10:17 PM

This is what the Cali guys use.

04-04-2009, 04:15 PM	#1
BubbaBones Knows what a fatty is. Join Date: 09-08-08 Location: Ottawa, Ontario, Canada Downloads: 0 Uploads: 0	Pulling Pork for a crowd I will selling pulled pork at the local farmers market and wanted to get opinions on the easiest and fastest way of pulling the pork. I will be cooking 50 to 100 pounds of shoulders for every weekend. When I have cooked up large batches of butts in the past the hardest and time consuming job is hand pulling the pork. I find that it takes me over 1/2 to pull a 6-8# butt. I know I am slow at it but I am trying my best to get all the pieces of fat out of it. I pull using my hands, a fork and maybe bear claws. I use a knife to chop up the bark. Can any one share any techniques that I can use to speed up the process? I have eaten pork sammies that have a lot of very fine pieces of meat in it that almost look like that were quickly put through a food processor. I have heard about this on chicken but I have not seen it done. Any advice at all is greatly appreciated. Thank you, BB

04-04-2009, 04:32 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	I'm not a caterer or vendor but have pulled pork for a crowd in mass qty on a few occassions.. Pulling out the fat is less than ideal in high volume. Westex and I did about 20 of them wearing hi temp food grade neoprene gloves.. a big squeeze and then a bunch of little squeezes and pulls... Very quick.. Maybe 3-4 minutes per butt. You'll catch a few large pieces of fat by default. Even better... When I assisted Chris Lilly at the Big Apple Block Party it was somewhat similar.. A big crush with our hands but then a different approach.. A samurai knife is used to chops the large chunks. Here's his brother Owen doing the same technique .. It's a real crowd pleaser especially when Chris puts on the show. Check it out the starting at 1:24 seconds http://video.google.com/videosearch?...emb=0&aq=-1&oq=# __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

04-04-2009, 04:47 PM	#3
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	I pulled 4 cases of butts in 2 days last fall at our local fair. I used high temp rubber gloves, pulled a but in about 4 minutes like Vinny said. I then picked out what little fat was left, mixed the bark with the inner meat and into the roaster pans it went. Tip......After doing about 10 butts stop and remove your gloves as your hands are pretty warm. __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

04-04-2009, 06:02 PM	#4
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	If you are going to do this often, in the amount mentioned, I would consider a buffalo chopper. It will chop the fat up as well. They work nice, CountryHB and I borrowed one at a comp once. They are pricey, so I suggest you find one used. Gloves, try these: http://www.texasbbqrub.com/tools.htm __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

04-05-2009, 11:17 AM	#6
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York Downloads: 0 Uploads: 0	Bear claws, mere minutes, pull the fat off by hand. Some get's mixed into the food, small bite of great flavor. Scott __________________ Oh It'z BBQ! 6 Kayaks(tarpon 160i, 2 tarpon 120's, a hobie outback, hobie tandem, and a Kaskazi Dorado) 1 Weber Gold Series Grill 1 Spicewine Large on a trailer 1 WSM 1 Smokey Joe Platinum 1 XL Big Green Egg KCBS Certified Judge #9079

04-05-2009, 11:10 AM	#5
CrazyChef Knows what a fatty is. Join Date: 03-26-09 Location: Madeira Beach, FL Downloads: 0 Uploads: 0	When I had my kitchen, I would cook a case at a time (8-10 butts). Used 2 carving forks to do it. Never took longer than 1/2 hour. I guess it was easier fer me 'cause I would put them (one at a time) into a large stainless mixing bowl and have at it. Makes it real easy.

04-05-2009, 01:51 PM	#7
douglaslizard Full Fledged Farker Join Date: 02-17-09 Location: willacoochee ga. Downloads: 0 Uploads: 0	heres an idea if you have a drill handy http://www.lowes.com/lowes/lkn?actio...7957-1255-2624

04-05-2009, 05:45 PM	#8
Spydermike72 Babbling Farker Join Date: 07-17-06 Location: Flushing Michigan Downloads: 0 Uploads: 0	Bear Claws and glove covered hands... If you have good gloves it doesnt take long... __________________ Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Ranch Kettle,Weber Performerl Certified Moink Baller President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know

04-05-2009, 06:55 PM	#9
ASUBBQ Knows what a fatty is. Join Date: 04-04-08 Location: Danbury, CT Downloads: 0 Uploads: 0	Pulling Pork If cooked to the proper temp they should practically fall apart for you, I just cooked a case of butts and did most of the pulling with a pair of tongs all in about 40 mins or less.

04-05-2009, 08:42 PM	#10
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri Downloads: 0 Uploads: 0	If the butts sit in a cooler or cambro for a while, they pull easy. We cooler them for an hour or 2, throw on a cadaver tray, let cool for 30 minutes and pull by hand with good gloves. We did pork for 1600 last fall. we do 3 cases most weekends. __________________ KCBS #13207 **2013 Insane Can Posse Tour** Sponsored By: *Gateway BBQ Store* *Blues Hog BBQ Company* *Plowboys BBQ Company*

04-05-2009, 10:46 PM	#11
Michael in PA Got Wood. Join Date: 08-25-08 Location: Lansdale, PA Downloads: 0 Uploads: 0	Pull the bone then whack 'em with the flat of a heavy cleaver. Most of it should fall apart on its own. Use the cleaver to quickly chop any big chunks that are left. Much faster than tongs. Visually scan for large chunks of fat. Yer done - three butts, three minutes, one 4 inch pan full of pulled pork. __________________ The "Daddy" in Smoke Daddy's Barbecue

04-06-2009, 09:42 PM	#12
BubbaBones Knows what a fatty is. Join Date: 09-08-08 Location: Ottawa, Ontario, Canada Downloads: 0 Uploads: 0	Thank you all for the help. There is lots of good advice.

04-06-2009, 10:41 PM	#13
Countryhb is One Chatty Farker Join Date: 06-11-07 Location: Huntington Beach, CA Downloads: 0 Uploads: 0	Funny that Steph beat me to it...if you're serious, check out a Hobart Buffalo Chopper. Not only is it quick, but it mixes the fat in perfectly...higher yield. And they are great for all your other chopping needs. __________________ Jet Coatings Smokin' & Fishin' Crew Vegetarian...Indian word meaning lousy hunter. Did someone say ROAD TRIP?!?! Kamado #7 BWS Party NB offset with baffle and chimney mods--STOLEN Double-barrel 55-gal drum smoker A farking weed burner...hehe hehe! Fire's Cool!

04-07-2009, 10:00 PM	#14
oceanpigassassins On the road to being a farker Join Date: 10-27-08 Location: forked river,nj Downloads: 0 Uploads: 0	They all work bear claws, forks, choppers I like to let it cool a little bite and throw on some gloves and pull __________________ JACKED UP BBQ

04-07-2009, 10:17 PM	#15
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	This is what the Cali guys use. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

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