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Advice for Pulling Pork

bigguy136bigguy136 Posts: 1,161
edited January 2012 in EggHead Forum
I haven't pulled pork before and my butt is taking it's time getting done. I will have to pull the pork at the party. I have a 7 lb butt and I will do 2 layers of foil, cooler and towels. I thought I would bring a 9" x 13" pan and pull the pork when I get there. Do I need anything else? I'm also bringing some apple juice just in case and two flavors of BBQ.

Big Lake, Minnesota

2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig


  • wear latex glovs over cotton jersey gloves, makes the pulling bearable
  • I pull using two forks and an occasional whack with a cleaver or knife.  Never have worn gloves.  Suck it up, :))
    The Naked Whiz
  • bigguy136bigguy136 Posts: 1,161

    What needs a cleaver to cut? Are you just cutting the strips of meat into shorter lengths.


    I didn't think of the gloves and I will now bring a couple pair.

    Is one 9" x 13" pan big enough?

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • stikestike Posts: 15,597
    Same here, whiz. Couple forks. No stupid aftermarket bear claws or welder's mitts.

    ed egli avea del cul fatto trombetta -Dante
  • IrishDevlIrishDevl Posts: 1,390
    Get some bear claws or use your teeth
  • ChokeOnSmokeChokeOnSmoke Posts: 1,897
    I've tried every technique under the sun.  There's no better faster way to pull pork and handle big cuts of meat than PVC coated heat resistant gloves.  You can't feel the heat at all with these gloves yet they can handle pulling small pieces of fat off the good pieces.  Clean up is easy, while still wearing them, put a drop of soap on them and clean as if you're washing your hand.   Everyone should own these at $12 bucks, no shipping cost:


    Packerland, Wisconsin

  • SqueezySqueezy Posts: 1,102
    I pull @ 140º or lower with surgical type gloves, pulling into large chunks that cool fairly quick.
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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