Pulling pork

[bbqLuv]

No Pictures didn't happen.

[Spinaker]

Kitchen Aide. That is a great idea, I never thought about that.

I do love the cotton gloves with Nitrile gloves though, I have them on when I am serving anyway. But the Kitchen Aide is something I never thought about.

Good call!

[Huskee]

If I have a lot to do I use the Kitchen Aide w/ dough hook, but if you're not careful it can shred it to mush. If it's just one butt I use a version of bear claws.

[fracmeister]

Right.. it takes VERY little time to do the Kitchen Aid shredding with the paddle. I like to stop and check it after a few turns. I stop pretty early and then dump the lot into a small serving tray. Any larger bits are obvious and easy to pull apart or dump back in the KA with the next butt

[Jerod Broussard]

Gloves with cotton liner, much easier to haul around and clean, OK the trash cleans the gloves.

[Dewesq55]

Cleaning the KitchenAid is no big deal. Just throw the hook and bowl in the dishwasher.

[Jerod Broussard]

You'd have to throw it in the trash to be as easy as the gloves. I am the dishwasher.

[Starsky]

I have the bear claws. Usually use 2 forks though

[Draznnl]

I have Questions about using the Kitchen Aid to pull pork.
1) What speed do you set the machine to?
2) What size pieces do you cut the meat into?
3) How much meat do you put in the bowl at a time?
4) How do you convince your wife this is a reasonable use of her dough hook?

[Dewesq55]

1. I start slow and adjust it so it is doing the job.
2. I pull the but by hand into 3 or 4 large chunks.
3. I've done about half a butt at a time.
4. It doesn't do anything to the dough hook.

[fracmeister]

Slightly diff
1) usually slowest
2and 3) I often have the butt wrapped in foil following the end of the cook. I put the whole thing in the foil pan, I am serving from and undo the foil and slide the bone out... I grab anywhere from 1/2 to all of it (9lbs I can do all of it) and put it int he bowl... placing the paddle in afterwards. I pour whatever juices are in the foil on top before I shred.
4) I use the paddle. doesn't affect it in the slightest.

[Draznnl]

Dewesq55 fracmeister Thanks guys. I think I'll give this a try with my next pork butt.

[Joey877]

Am I the only one that doesn't serve traditional "pulled" pork? I chop my pork butt. Did it once and my family raved, and now that's the only way I serve it. Just pull off chucks and whack them with a cleaver a few times. You don't get the stringy pieces, but I feel it stays more moist and doesn't dry out as bad.

[jfmorris]

I only resort to chopping if I find areas in the butt that did not render fully and are a little tough to pull.

[fracmeister]

I did the chopped bit once but people preferred the other.

[Bkhuna]

Chopped is traditional, depending on where your at. In places that do whole hog, chopped prevails. It allows all the different parts to be blended together. The taste is superior to single cuts.

[tamidw]

I use gloves and pull so I can separate out the big blobs of fat and other yucky things. Pulling by hand, I can feel the meat better and make the chunks big or small.

[Bad Hat BBQ]

Ditto

[fzxdoc]

When I pull pork, I use the claws and my hands (gloved) and I take time to pull out any fat or gristle as I do so. If I were to use the Kitchenaide with the dough hook, won't all the gristle and undesirable crap just get mixed in?

I'm with you, Jim. I like to look at the pork as I pull it, as I have some picky fat-haters in the family. Plus it gives me more time to snack.

Several years back I bought one of those long drill bits with a little fan blade on the end, because a good friend swore by it when he smokes PBs in volume. Haven't used it once.



Kathryn

[jfmorris]

Yeah, I am not sure I see changing my process, unless I do a huge cook with more than a couple of butts. Actually, I pulled 5 butts not too long ago, and survived the ordeal, haha. Some of them had a lot more gristle and fat than others, and as I was taking meals to folks from church, I would have hated to provide a meal with that nasty surprise in the foil pans I was packing the pork in.

[SmokingPat]

I've turned into a heathen. Tired of picking strands of meat from between my teeth, I tried cubing it, I also slice it 1/4" thick across the grain. More enjoyable, but it doesn't hold the sauce/drippings & coleslaw as well.

[das85]

I used to use these a lot: https://amazingribs.com/pitmaker-hig...ndling-gloves/

But now I mostly use nitrile over cotton.

Two forks can also work, depending what you're after..

What haven't you liked about the methods you've tried?

[texastweeter]

I use those gloves when moving brisket around in the pit on one of my trailers. Love them.

[smokenoob]

hooked pork, aided pork, drilled pork, chopped pork……….??????
I prefer clawed pork, has a wildlife ring to it 😁

[texastweeter]

Either bear paws, or gloves with liners. The mixer shreds it too fine imo.

[frailinryan]

I love to dig in with my gloved hands. Much easier than using bear claws or forks. The kitchen aid method sounds interesting.