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Zero to Pulled Pork in 13 seconds!

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Comments

  • Ladeback69
    Ladeback69 Posts: 4,484
    NPHuskerFL said:
    +1 at what @Thatgrimguy‌ said except I have these and they work equally well to pull pork, brisky or any large cut off the egg as well as making PP. image

    I have the bear paw version, I just need a bigger cutting board.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • SmokinTiger81
    SmokinTiger81 Posts: 746
    Cool looking tool, but I think I will stick with my bear claws.  They are fast, let me pick out fat as I pull, I can control the size of shreds, and it makes it easy to break bark up into size preferred.  Also, most people you will be feeding have never seen a properly cooked butt before it is pulled, so I like pulling with guests present right before serving--and the smell is normally quite awesome.  Not sure the drill would replicate the guest experience.  But to each his own. 
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    DMW said:
    BuckeyeBob said:
    I seem to spend a lot of time when I pull getting rid of the fat and the undesirable parts. My family doesn't like it. Do others do the same or is it just me? Would be hard to do with the drill tool.
    After giving it a spin with the pork puller, the undesirable parts can be picked out, as they separate from the meat. Dump a bit into a pan, pick through it with tongs, dump and pick again, etc.
    So the perceived time advantage is getting less. I'm with @BucheyeBob. I'd much rather spend time getting rid of the wobbly bits. I won't eat them so I don't serve 'em to others. Just one of my quirks so this machinery wouldn't work for me.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • DMW
    DMW Posts: 13,836
    SmokinTiger81 said:
    Cool looking tool, but I think I will stick with my bear claws.  They are fast, let me pick out fat as I pull, I can control the size of shreds, and it makes it easy to break bark up into size preferred.  Also, most people you will be feeding have never seen a properly cooked butt before it is pulled, so I like pulling with guests present right before serving--and the smell is normally quite awesome.  Not sure the drill would replicate the guest experience.  But to each his own. 
    Agree 100%, I don't use the pork puller unless I have heaps to pull and guests wouldn't be there to appreciate it.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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