Pulled Pork..how fine to pull?

Discussion in 'Pork' started by tank, Jan 11, 2011.

  1. tank

    tank Smoke Blower

    Just sitting here at work thinking about pulled pork.  My question is to what consistency does everyone pull it to?  I usually pull my pretty fine if that makes sense.  Do people keep larger chunks or smaller ones?  Is there an advantage to one over the other?  I was thinking the larger chunks would keep it from getting "mushy" if juices are added back in?  I am not sure of this just thinking.  Any thoughts?  Experiences?  Just coming up with new things to try and a different consistency of pulled pork might be on the list based on what others have to share.  Thanks.
     
  2. I like a mix man. Some chunky and some fine.
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Well when I pull mine I do it by hand so I get some pulled alot and some pulled alittle. I just want to get most of the fat out. So I just go thur the meat and pull out the mushy and fatty chunks.
     
  4. same here
     
     
  5. +1 on the mix.  I love biting into a sandwich and getting a big ole chunk of bark.  When I go to a place and get a sandwich where the meat looks like it's been through a food processor, it makes me suspicious.
     
  6. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I tend towards larger chuncks vs. fine shred. Part of that is because I will use some it later in other dishes, and if it is alread fine shred, then it just cooks down to paste in a 2nd dish.
     
  7. flash

    flash Smoking Guru OTBS Member

    Personally, I like it shredded pretty good. I use "Bear Claws" to pull it apart then finish up with a sharp butcher knife or cleaver. I like to mix the pork with a sauce and it gets a better coverage if shredded than left chunky. 
     
  8. meateater

    meateater Smoking Guru SMF Premier Member

    I like a rough shred, I don't care for mush.
     
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    I mostly do it by hand and keep it kind of medium chunky - If I am only doing it for sammies and dont expect any leftovers I will shred it more to make it easy for folks to eat
     
  10. tank

    tank Smoke Blower

    I think I will have to try some larger chunks next time and see how it goes.  The cooking down in the second dish is something I have noticed but wasn't sure if the larger chunks would solve that.  Thanks guys.
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I pull mine by hand & get the fat & mushy stuff out, but I like to keep it chunky. I have a set of bear claws, but don't use them much because they tend to shred it too much.
     
  12. papagreer

    papagreer Meat Mopper


    True that...Its like, what are you guys serving me. I cant get PP out anymore. After you make it yourself, the restaurant PP is way under par.
     
  13. papagreer

    papagreer Meat Mopper

    I also use bear claws. They make it nice and easy to pull the pork. I dont go to crazy with them, i use them mostly to get every thing started and separated. They are great for getting the meat out of the smoker as well.
     
  14. jehoric

    jehoric Fire Starter


    Aint that the truth. I went to a "Southern Eatery" (I live in Washington State, we don't have very many up here) a couple weeks ago and had their "Smoked Sampler". I'm half convinced that it was done in a crockpot, not at all like what a real pork sammie should look like.
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    I gotta agree with the two Steves!

    Some chunky, some fine.

    Bear
     
  16. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    I use two forks and pull out the junk and have fairly large strands.

     Craig

     Here's a picture of todays pulled pork.

    [​IMG]
     
    Last edited: Jan 22, 2011
  17. ak1

    ak1 Master of the Pit OTBS Member

    That's pretty much what mine looks like when pulled.
     
  18. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I too like mine with some larger chunks.  I only smoke to 195° also.  I've noticed that any more than that and the meat get a bit mushy. 

    [​IMG]
     

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